pat's Recipe

Bohemian Spaetzle

Category: GERMAN

8 cups water
1/2 teaspoon salt
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs
2/3 cup milk
3 tablespoons butter or margarine

Directions
1. In a large kettle or Dutch oven, bring the water and the 1/2 teaspoon salt to boiling.

2. Meanwhile, in a bowl, stir together the flour, the 1/4 teaspoon salt, and the nutmeg. In another bowl, stir together the eggs and milk. Add to dry ingredients. Stir until smooth.

3. Set a large-holed sieve, colander, food mill, or potato ricer on a large piece of waxed paper. Pour the spaetzle batter into the sieve. Immediately hold the sieve over the pan of boiling water; press the batter through the sieve with a wooden spoon to form the spaetzle. Cook for about 5 minutes or until done, stirring occasionally. Drain well. Melt butter. Drizzle over hot spaetzle. Serve hot.

Makes 4 servings.

Note: To fry spaetzle, cook and drain as directed above. Do not drizzle with butter. Cover and chill thoroughly. In a heavy skillet, melt butter or margarine over medium-high heat. Add cold spaetzle and cook for 6 to 8 minutes or until golden, stirring occasionally. Serve hot.