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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