KassespaetzelSubmitted by: OPENDESTINY
IntroductionGerman Noodles with cheese German Noodles with cheese
Plain white flour (UK), 200 g
Egg, fresh, 2 large
1/3 c. tepid water
Salt, 0.25 tsp
Butter, salted, 0.25 cup
1/4 c. cheese of choice
The traditional ratio is approx. 1 egg to 100g flour.
Beat eggs with salt and water until well beaten. Stir in flour until a very loose, smooth "dough" forms, and beat well for 30 seconds or until dough starts to bubble. Let rest for a few minutes. If you have a spaetzel maker, follow the manufacturer's directions, otherwise directions below.
Spread a small amount of dough into a thin layer on a wet wooden cutting board. Using a long, flat surface (Such as a flat-bladed knife) scrape small strips of dough off the cutting board and into the boiling pot of water. Spaetzel are cooked when it floats to the surface. Removed cooked spaetzel with a slotted spoon to a colander to drain. Repeat until all the dough is used up.
Meanwhile, melt butter in a large saute pan over medium-high heat. Once butter is melted and sizzling, add spaetzel and fry, stirring occasionally until golden brown. Stir in cheese and serve.
Serving Size: 4 Servings