Cookbook Club: Angel’s Spaetzle

Nothing wrong with a little dough fried in butter!

Angel brought us a simple recipe for German joy, in the form of Spaetzle. She thought it was too chewy, which I think she said might have had to do with adding too much flour (she used more than the recipe called for). I guess it takes some experimenting to know the right consistency (I have had similar issues with pumpkin gnocchi) but in any case, it was very tasty, and I went back for seconds and thirds.

Angel’s Spaetzle

4 cups all-purpose flour
3 eggs
1 cup milk
Dash salt
1 tablespoon butter

In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown.

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