WEEKDAYS 1e|12c|p

Spaetzle

Michael Symon
|
Servings: 6
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moderate
|
2+ hr

Light and fluffy, these pillow-shaped dumplings are best served when bathed in sauce.


  • Ingredients
  • step-by-step directions
Ingredients
Spaetzle
  • 3 cups All Purpose Flour
  • 4 Whole Eggs
  • 1/2 cup Milk
  • 2 tablespoons Whole Grain Mustard
  • Salt
Directions
  • Whisk together the eggs, mustard and milk. Season well with salt. Add the flour and bring together to form a sticky batter.
  • Dampen a small cutting board with water spread the spaetzle batter in a 2 inch wide line down the tray. (It may spread a little bit during the resting process, that’s O.K.) Refrigerate and let rest for two hours.
  • Bring a large pot of salted water to a boil. Hold the cutting board over the pot of boiling water, and with a bench scraper, cut 1/4-inch wide strips from the line of batter in to the boiling water. Cook until the spaetzle floats, then another 30 seconds more. Remove the spaetzle from the water with a slotted spoon. Use as desired.

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