Spätzle

This is a cross between a noodle and dumpling served in Germany, Austria, Switzerland and several other regions, It's usually served as a side dish There are many types of Spätzle makers,the picture shows the one I use.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring Large 6Qt Pot of Water to a medium boil, Add 2 tsp Salt

Step 2

1) Mix all dry ingredients until well mixed. Tip: Smell the dry ingredients, add nutmeg until you can smell it Optional: For denser Spätzle leave out Baking powder For lighter Spätzle add up to 1/2 tsp Baking powder

Step 3

Beat eggs, add eggs and milk to the dry Ingredients

Step 4

While mixing, add enough "additional" liquid slowly, till batter is a thick pancake consistently and mostly smooth. Add extra moisture if needed or flour if to thin.

Step 5

Place Spätzle making device over boiling water, quickly add batter to maker. When maker is empty remove from pot. Boil Spätzle about 2 minutes.

Step 6

Remove the Spätzle from the water using strainer to drain.

Step 7

Place srained Spatzle in 9x13 or similar, add a 2 pats of Butter to each batch

Step 8

Repeat Steps 6 and 7 until all batter is boiled

Step 9

Brown the Spatzle in a frying pan, in 2 or 3 batches. Add 1Tbs of butter and 1Tbs Oil to the fry pan. Add Spatzle and fry until desired color is achieved.

Step 10

Optional: to finish top with fresh parsley or dill weed Also great with a gravy or add a cheese sauce for Käse Spatzle