Ingredients
- 4 cups all-purpose flour
- 3 eggs
- 1 cup milk
- Dash salt
- 1 tablespoon butter
Directions
In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By digitl78
on March 05, 2013
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I have a German Spaetzle press that i use to make spaetzle noodles for 30 yrs now. I usually melt some butter and add breadcrumbs to it and mix it in the noodles, then add some mushrooms and serve it with a T-bone steak. adding the juice from the steak to the noodles. Nummm.
By amb316
on April 27, 2012
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I do not fry mine in butter. I've made these but have called it strudels. I made it just like it says, without the egg and mine are about a half of an inch to an inch long. I actually cook it with my food, so the dough takes the flavor of the food. I take a roaster, and put it on the front and back burners (turn them both on of course. I start cooking my pork chops, then put my halved potatoes on top of my pork chops, put water in it, THEN I put my strudels on top. 20 to 30 minutes later....boom, done...and DELICIOUS! You always have to make the recipe your own....always use it as JUST a guide. I do a few more things differently, but this is already too long... :
By bienemaja
usa
on April 22, 2012
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i never saw pasta made like that before and those wernt spaetzle like they make it in germany. the dough was ok but the cutting was messy
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