SPAETZLE - BASIC RECIPE - ART CULINAIRE ISSUE
Make and share this Spaetzle - Basic Recipe - Art Culinaire Issue recipe from Food.com.
Provided by Melody
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer.
- In a bowl, stir all the ingredients together.
- Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.
- When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy.
- Remove the dumplings and repeat the procedure with the remaining batter.
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Doris Johnson
[email protected]Yum!
jasani wellington
[email protected]I love spaetzle and this recipe is one of the best I've tried. The spaetzle were light and fluffy, and they held their shape well in the sauce.
Michaela DeBiase
[email protected]These spaetzle were delicious! I served them with a mushroom sauce and they were perfect. I will definitely be making these again.
rojina mahara
[email protected]Not bad, but not great either. I think I need to experiment with different ingredients and cooking methods to find the perfect spaetzle recipe.
paul mora
[email protected]OMG! These spaetzle are incredible! I can't believe how easy they were to make. I will definitely be making these again and again.
Shadow Boy
[email protected]These spaetzle were a bit denser than I expected, but they were still very good. I think I might try using a different type of flour next time.
Biganer Gamer
[email protected]Just tried this recipe and it was a hit! My family loved the spaetzle. Thanks for sharing!
Uriel Correa
[email protected]I've made spaetzle a few times before, but this recipe is by far the best. The spaetzle were perfectly cooked and had a great flavor. I will definitely be using this recipe again.
AL Alone
[email protected]So good!
Irfan Sahito
[email protected]These spaetzle turned out amazing! I followed the recipe exactly and they were light, fluffy, and had a slightly chewy texture. I served them with a simple butter and Parmesan sauce and they were delicious.