German Style Egg Noodles Food

GERMAN EGG NOODLES: SPAETZLE

Steps:

• Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
• Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
• Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

GERMAN-STYLE EGG NOODLES

Steps:

• Beat eggs, water, salt.
• Add flour.
• Mix with fork until you can use your hands. May have to add more flour if dough is not stiff enough.
• Divide in half.
• Roll out on newspaper, thin crispy cloth towel, or parchment paper. Roll VERY thin. Nearly paper thin.
• Let dry until you can cut them easily.
• Cut in strips about 1 inch wide.
• Stack these strips on top of one another. Cut VERY thin perpendicular to strips. You will end up with noodles about 1 inch long, a fraction of an inch wide, and paper thin.
• Put noodles in bowl and let dry for 30-60 minutes, or freeze. Best to allow to dry and then freeze.
• To cook, drop into boiling broth or water until done. Better yet, add to the chicken and noodles recipe.

SPAETZLE NOODLES

Steps:

• Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.