SPAETZLE-DUMPLING DOUGH

 

INGREDIENTS:

2 ½ CUPS AP FLOUR

2 EGGS, LIGHTLY BEATEN

½ CUP MILK

½ CUP WATER

¼ TSP SALT

 

PROCEDURE:

MIX EGGS MILK AND WATER TOGETHER

MIX FLOUR AND SALT

GRADUALlY ADD WET MIXTURE TO FORM DOUGH, ADJUST AS NEEDED.

BRING 4 QT. SALTED WATER TO A BOIL, DROP SPAETZLE’S, WHEN THEY FLOAT, REMOVE TO A ICE WATER BATH. WHEN CHILLED REMOVE AND DRAIN ON A TOWEL.

 

TO FINISH:

HEAT BUTTER OR OIL IN PAN, ADD NOODLES, COOK UNTIL LIGHTLY BROWNED.

SERVE ANY WAY YOU WOULD LIKE, WITH SAUCE, CHEESE, OR BACON BITS.

 

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