Light and fluffy, these pillow-shaped dumplings are best served when bathed in sauce.
- step-by-step directions
- 3 cups All Purpose Flour
- 4 Whole Eggs
- 1/2 cup Milk
- 2 tablespoons Whole Grain Mustard
- 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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