A German Vintage Recipe - Spaetzle

Here's a vintage recipe that reflects the German heritage of the Wisconsin area in which I live. I figured everyone needed a break from my "antique" recipes. Spaetzle is best described, in my opinion, as German noodle dumplings. I've taken this recipe from a "new" local cookbook called, "Recipes to Die For." Proceeds from the book support our tiny cemetary in our township. This recipe was submitted by a lady by the name of Ingrid Bradford.

Spaetzle (makes 5 cups)

2 C flour
3 medium eggs
1/2 t. salt
2/3 C of cold milk or water

• Using a wooden spoon, mix everything together to make a smooth dough. If dough seems to thick add more liquid and if to thin add a bit more flour.
• Have a boiling pot of water, not more than half full, ready and add a touch of salt as you would when preparing pasta.
• Take a strainer with big holes and set on top of the pot of boiling water.
• Press dough through the holes of the strainer with a big spoon.
• As the dough drops into the water it makes little dumplings.
• When all dough has been pushed through, stir once and bring back to a boil.
• Once boiling, you can drain them and you are done
• You can make these ahead of time and just warm in the microwave or with butter.
• Fresh herbs added to the dough spices these up.
• Some kitchen specialty stores have spaetle makers.
  

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