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Herbed Spaetzle

Recipe photo courtesy of John Kernick

These bite-size dumplings are called spaetzle and originated in Germany.

Source: Martha Stewart Living, October 2006
Total Time Prep Servings

Ingredients

Directions

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  • bb_sunshine
    4 FEB, 2014
    I'm born in the SW part of Germany, where Spätzle come from. Three hints: a) I'd never, ever use milk, so steep the thyme in water. The basic recipe uses only flour, salt, egg and a bit of cold water. b) You can push the batter trough a potato ricer, this makes longish noodles ("Spätzle") and is a lot quicker. The method described here yields "Knöpfle" ("buttons") c) Always beat the batter a bit, it should become somewhat "stretchy" or elastic. A wooden spoon is best. Enjoy!
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