3 eggs 3 cups flour 1 cup milk 1/2 teaspoon salt 1/4
Beat eggs until foamy and then combine with milk.
Mix together flour and salt. Add to eggs and milk a little at a time.
The dough will be very stiff and elastic. Fill the square basket of the
Spaetzle Maker and place over a pot of boiling water or cooking soup. As
the basket slides back and forth, the tiny dumpling, or noodles drop into the
boiling liquid. When done, they will rise to the surface (about 2-3
minutes). Use a large slotted spoon to dip them out into a large covered
bowl. Repeat the process until all of the dough is used up. If the
Spaetzle has become too cool during the process, put the covered bowl in the
microwave and heat for 30 seconds or to desired temperature. Lightly
butter and salt to taste and serve in pace of noodles, rice or potatoes.
It is so nice to be able to get in touch with
you again. This is the first time in quite a while I have had the time to sit
down and write another note to you from my kitchen. I just tried a tool that
is new to me and I really like it, so wanted to pass it along to all of you.
There are tools out there that you can just
look at and know what that are used for and how to use them. The Spaetzle
Maker is NOT one of them. Check out what they look like on Ernie's web page.
You use this little tool to create a small "dumpling" or a
pasta for a filler for soup or to add to your favorite sauce. You simply mix
your dough, add it to the cup, run the cup back and forth on the board of the
machine while it is on top of your soup pot or a pan of boiling water. The
"dumplings" will fall into the hot liquid and when they float to the
top they are done ! You can't ask for anything much easier than that. AND they
are really tasty !
When you buy one of these little tools
there are a couple of recipes on the packaging, but you can easily change them
to suit your own taste. You can always change the seasonings, you can add an
egg to the dough, you can add a little more or less salt, you can add a little
( 1 teaspoon) baking powder (and get an entirely different texture), well you
get the idea. The only thing to remember is these dumplings cook very quickly
so what ever you add has to "work" in the same time period.
I understand this is an old tool and that it
has been used in German kitchens for a long, long time so try your local
library for recipes and give this tool a try. It's fun !