Servings: 8
Preheat:
Prep Time:
Source: Alfred Sulzberger
Ingredients:
3 C flour
1 tsp salt
1/4 tsp nutmeg
4 eggs
1 C milk
1/2 C water
2 tsp salt
1/2 or 1/4 stick of butter
1 C breadcrumbs
Directions:
In a large mixing bowl combine 3 cups flour with 1 teaspoon salt and 1/4 tsp nutmeg. Stir in 4 eggs, lightly beaten. Gradually add 1 cup milk and 1/2 cup water and beat the mixture with a wooden spoon until it forms a smooth soft dough.
In a large saucepan bring 8 cups of water and 2 teaspoons of salt to a boil. Force dough through a spatzle press. Alternatively, set a very coarse flat grater, smooth side up, over the saucepan and with a wooden spoon press the dough, a little at a time, through the grater. Stir the dumplings gently to separate them and boil for 8 minutes.
Drain them well in a colander and put them in a pot of cold water. Repeat this process until all of the dough is used.
Saute the spatzle in a large skillet with 1/2 or 1/4 stick of butter for 2 to 3 minutes or until they are dry and well-coated with butter. Saute 1 cup of bread crumbs in 1/4 stick of butter until they are golden. Transfer the spatzle to a serving platter and sprinkle bread crumbs over spatzle.