1
1/8
1/2
1
7
3
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c
t
t
T
T
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Flour (1)
Nutmeg
Salt
Egg, extra lrg.
Milk
Butter
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Späetzle may also be baked in a casserole with cheese and
onion. In the German corner of Italy it is made with spinach added to
the batter. In Hungary it is called nokedli and may be used in
soup.
Make: - (1-3/4 hrs)
- Bring a pot of salted water to a boil so it will be ready when
the batter is ready. Place a big bowl of cold water conveniently
nearby.
- Combine Flour, Nutmeg and Salt in a bowl
and make a well in the center.
- Whisk together Milk and Egg. Pour them into the
well.
- Beat the ingredients into a smooth paste with a wooden spoon until
the batter is smooth and elastic. OK, I confess, I use my big
Kitchen Aid mixer with the paddle to do this work. Careful, don't
overbeat or the dough will become tough, but it should be just soft
enough to push through the holes of the späetzel maker - no
softer.
- Press the batter through a Späetzle Maker directly into the
boiling water (see Note-2). Let cook for 4 to
8 minutes, depending on thickness, then scoop them out into the
bowl of cold water. They can be kept there for up to an hour.
Note: Do this right away - I've noticed a definite
tendency to stick together in lumps coming out of the ricer if the
batter sits.
- In a heavy skillet or sauté pan, heat Butter and fry
the Späetzle gently until warm, or until lightly browned,
as you prefer.
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