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    German Spaetzle

    Source of Recipe

    (World Wide Recipes)

    Recipe Introduction

    Here's another recipe for German Spaetzle I recently received from (World Wide Recipes). Meaning "little sparrows" in German, these tiny dumplings are one of my excuses for driving two hours to my favorite German restaurant. Traditionally served as a side dish to meats, just like noodles or potatoes, they can be tossed with butter, or topped with gravy, pan juices, or toasted bread crumbs.

    Recipe Link: (World Wide Recipes).

    List of Ingredients


    3 cups (750 ml) all-purpose flour
    4 eggs, lightly beaten
    1 cup (250 ml) milk
    1 tsp (5 ml) salt
    A generous grating of fresh nutmeg (optional)


    Combine all ingredients in a mixing bowl and stir until smooth. Transfer a few tablespoons at a time to a colander with large holes set over a large pot of boiling water and press the batter through the holes. Stir gently to prevent the spaetzle from sticking together and boil until tender, 6 to 8 minutes. Drain thoroughly. Serve immediately, or reheat in a warm skillet immediately prior to serving. Serves 4 to 6.

    Bon appetit from the Chef and staff at World Wide Recipes




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