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Spaetzle

© Chef -- at World Wide Recipes

Spaetzle means "little sparrows" in German, these tiny dumplings are one of the Chef's 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.

I found this recipe in my mailbox, and it looked so good, I had to share it. The Chef at World Wide Recipes just rocks! Thank you Chef for sharing!

Spaetzle

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.

Re-printed with express permission.

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