| Source: Christine Unger via the New York Times Sunday Edition |
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Yield: enough for 4 - 6 people
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| INGREDIENTS: |
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1/2 cup milk
3 eggs lightly beaten
2 Tablespoons dijon mustard
2 teaspoons salt
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1 teaspoons pepper
2 cups & 2 T. flour
2 tsp. sweet butter (sweet means unsalted butter, salted butter wont hurt anything so don't worry too much about this) |
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Whisk eggs, milk, mustard, salt and pepper together. Add flour and stir til smooth. Add butter. Stir thoroughly. Bring a pot of water to a boil. Grate dough (There is a special Spätzle making tool for this, the dough is very soft so I would get the tool as you really can't use a grater) into water and cook til they rise to surface, about 1 min. Drain.
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| Note: These are very easy to make and make a nice quick noodle in a pinch if you run out of pasta. I like to serve this with pork roast, the drippings or a gravy make an excellent topping to the spatzle |
