3 cup flour, unbleached
1 tsp salt
1/4 tsp nutmeg (optional)
4 eggs, large, beaten
1/2 cup (or more) water
1/4 cup butter
A Recipe for
Spatzli (Egg Noodles)
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This Recipe for Spatzli (Egg Noodles) is one of thousands in the Recipes-to-go Egg Cookbook.
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| Iranian Proverb |
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| Madeleine L'Engle (1918--) American author. |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This is a recipe for Spatzli (Egg Noodles) from the recipe cookbook of Recipes-to-go (Egg)
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| Robert Frost |
Never eat more than you can lift. |
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| Ginette Olivesi-Lorenzias |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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| P. J. O'Rourke |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add
enough water to make the dough slightly sticky, yet keeping it
elastic and stiff. Using a spaetzle machine or a colander with medium
holes, press the noodles into a large pot full of boiling salted
water. Cook noodles in the water about 5 minutes or until they rise
to the surface. Lift noodles out and drain on paper towels. Brown
noodles in melted butter over low heat, and serve with a main dish.
Or, don't bother browning them, and serve in/with soup, or with stew.
(Another method for shaping the noodles is to spread the mixture on a
wooden board and cut off little pieces, dropping them in the boiling
water and fishing them out quickly when they're done.)
(Be prepared to write off your first few attempts at spaetzle, by the
way.
They are very labor-intensive, and a little miscalculation with the
time in the hot water can ruin them. One joke I heard about them
while in Switzerland: Man in restaurant to chef -- "These spaetzli
are terrible!" Chef: "How dare you! I've been making them since
before you were born!" Man: "Yes, but did you have to leave them in
the water that long?!")
Serves: 4
Spatzli (Egg Noodles) Recipe brought to you by Recipes To-Go