For the NOT faint of heart, the requested Spaetzle Recipe. Attn. Sarah B. and Marsha R. Ingred. 5 eggs, 1 cup of water, 2 tsp. Salt, 3 cups of Flour. Bring large pot of water, half full, to a boil. While it heats combine the beaten eggs with remaining ingredients. Adjust the texture of the batter so when you put about 1/2 cup (depending on the size of the cutting board) on a wet cutting board it will slowly move forward when slightly tilted. When the water comes to a boil, reduce the heat to med., put batter on board and with a sharp, med. sized knife, cut thin strips of the batter from the edge of the board into the boiling water. When all batter is used, turn heat up & boil Spaetzle for about 3 minutes, then take them out with a large, slotted spoon or sieve and put into COLD water. After about 5 minutes, when thoroughly cooled, take them out & put onto a platter. Repeat till all the batter is used up. Put in Frig., covered, overnight or for several hours. When ready to use, heat and brown slightly in buttered skillet. Freezes well. p.s. A regular Spaetzles board has a beveled edge on the end of it. The cutting board has to have a handle.
Posted on: Fri, 16 Jan 2015 19:19:13 +0000
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