Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts1/2 cup: 363 calories, 19g fat (11g saturated fat), 114mg cholesterol, 603mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 9g protein.
Oct 20, 2017
I made this with soy milk and panko (instead of the dry bread crumbs). My kids absolutely loved it! It was very frustrating getting the dough through the colander, but I might try a potato ricer next time. My husband did not care for it.
Mar 4, 2016
The kids love it. It's very easy to make. I use a potato ricer to drop the dough into the water and fry it in a skillet after boiling. Almost tastes like macaroni and cheese, even without any cheese. We make this often.
Feb 13, 2010
This was good while hot; quite nasty when cold. It took me 80 minutes to make, not 20, and made me very fusterated in doing so.
Sep 3, 2009
I made this recipe as well as the recipe for Ms. Rutherford's Saurbraten for and everyone in my family just went on and on. I lost my copy of TOH with the recipe when we moved back to the states and I am so thrilled to have finally found it again! I am going to be suprising them on Sunday with this dinner.Thanks again for the fantastic recipe!
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