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Remembering Our Danube Swabian Ancestors

Spätzle (Shpetz-leh), or Löffelknödel (Leff’l-k’nay-d’l) – Dumplings

by Beth Tolfree, 14 Nov 2011

Comment:  My recipe for Spaetzle gives nutmeg as an optional ingredient. These Spaetzle are delicious and tender. Serve in soup or goulash or buttered just a side dish.

  • 3 cups flour

  • ¼ teaspoon nutmeg (optional, or use less)

  • 3 whole eggs, beaten until frothy

  • 1 cup milk

  • Salt

Batches of the dough go into a spaetzle-maker over a pot of boiling. salted water.  Slide the basket back and forth forcing the dough into the boiling water. When the dough floats to the top, the spaetzle are done.
OR, you can use a spoon to grab bits of dough dropping those into the boiling water until done (this is a more tedious process).

I do like to use at least ⅛ teaspoon nutmeg in my Spaetzle.

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 14 Nov 2011]



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