German Homemade Egg Spaetzle

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup sifted all-purpose flour
• 2 tablespoons sifted all-purpose flour
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 6 tablespoons milk
• 3 -4 gallons boiled salt water (for cooking spaetzle)
• 1/4 cup melted unsalted butter

Recipe

• 1 to mix in a food processor: place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
• 2 to hand mix: mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
• 3 push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. cook the spaetzle uncovered for 8 minutes, stirring occasionally. with a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
• 4 drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. serve at once. serves 4.
• 5 jean anderson cooks.