Spaetzel (Oktoberfest)

   Posted by: anj68   in recipe, Uncategorized


Spaetzel made September 22, 2012.

3 cups all-purpose flour
1/2 tsp salt
1/4 tsp ground or freshly grated nutmeg
4 eggs
1 cup milk
1 cup extra fine dry breadcrumbs (optional)
4 T butter (optional)

Combine flour, salt and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.

Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 – 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.

Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve. Toss with roasted breadcrumbs to serve.

To make breadcrumbs: Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming. Add 1 cup breadcrumbs and cook, stirring constantly, until crumbs are browned. Drain on paper towels.

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This entry was posted on Monday, September 24th, 2012 at 8:43 am and is filed under recipe, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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