Black Forest Spätzle - Sparrow Dumplings
By Jennifer McGavin, About.com
You may want to look at our step-by-step guide before making these wonderful, Black Forest noodles. Their irregular shape gives them their name, little sparrows. You can use a potato ricer, spätzle press, spätzle board, colander or even a slotted spoon to form your noodles.
Makes 4 cups fresh noodles.
Makes 4 cups fresh noodles.
Prep Time: 15 minutes
Cook Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
* 3 cups all-purpose flour
* 1/2 tsp salt
* 1/4 tsp ground or freshly grated nutmeg
* 4 eggs
* 1 cup milk
* 1 cup fine dry bread-crumbs (optional)
* 4 T butter (optional)
Preparation:
Combine flour, salt and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.
Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 - 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.
Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve. Toss with roasted bread-crumbs to serve.
To make bread-crumbs: Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming. Add 1 cup bread-crumbs and cook, stirring constantly, until crumbs are browned. Drain on paper towels.
* 3 cups all-purpose flour
* 1/2 tsp salt
* 1/4 tsp ground or freshly grated nutmeg
* 4 eggs
* 1 cup milk
* 1 cup fine dry bread-crumbs (optional)
* 4 T butter (optional)
Preparation:
Combine flour, salt and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.
Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 - 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.
Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve. Toss with roasted bread-crumbs to serve.
To make bread-crumbs: Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming. Add 1 cup bread-crumbs and cook, stirring constantly, until crumbs are browned. Drain on paper towels.
Tip for whole grain enthusiasts: You may substitute part or all of the flour with whole wheat. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.
Find this recipe at:
http://germanfood.about.com/od/potatoesandnoodles/r/Spaetzlerezept.htm
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