CRUMB COATED SPAETZLE (GERMAN NOODLE)
My friends and family have tried this recipe and love it!
Provided by Beth Goike
Categories Other Side Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. In bowl combine flour and salt stir in eggs and milk until smooth. Fill a soup kettle three-fourths full with water; bring to boil. With rubber spatula press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. Combine bread crumbs and butter with slotted spoon transfer spaetzle to large bowl add crumb mixture and toss to coat.
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- In a separate bowl, whisk the room temperature eggs, one at a time until they are well beaten together. Add the milk to the eggs and blend together. Make a well in the middle of the flour mixture and pour egg mixture into it.
- Mix until a soft dough forms. The dough should be just thicker than batter; spoon-able but not runny/pourable. Cover bowl with a hand towel and allow dough to rest for about 10 min.
- Bring 2-3 quarts of lightly salted water to a boil. Scoop about half of the batter into a Spatezle tool, or use the large holes of a grater, colander or steamer basket and use a spatula to push the batter through the holes, into the boiling water.
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