“Spaetzle is a cross between a curly noodle and a small dumpling. It's a traditional German accompaniment to all types of roasts, especially sauerbraten.” —Patricia Rutherford, Winchester, Illinois
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup 2% milk
- 1/2 cup dry bread crumbs
- 1/2 cup butter, melted
- In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth.
- Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender.
- Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat. Yield: 6 servings.
Originally published as Crumb-Coated Spaetzle in Taste of Home October/November 2008, p45
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