Spaetzle is an irregular German shaped noodle made from a dough of flour, eggs, milk, spices and formed by rubbing the dough through a colander or special sieve into boiling water.
Why I love this recipe
The spaetzle can be made in advance, vacuum sealed and frozen in portion sizes for future use. Thaw, saute and serve
A spaetzle maker can be purchased in any kitchen store.
Mix all the dry ingredients together.
Whisk together the eggs and milk.; add to the dry ingredients. Mix to make a smooth but firm batter.
Cover with saran and let rest for 5 minutes.
Set a spaetzle maker over a pot of boiling lightly salted water. Place the batter in the maker, slide back and forth to force the batter through the holes. You may have to adjust the heat to avoid boiling over.
When the noodles float to the surface, let simmer a minute or two, then remove with a strainer. Place in a colander and rinse with cold water.
Add a touch of oil to prevent the spaetzle from sticking together.
Saute portions needed in butter until lightly browned. Salt to taste.