GERMAN KAESE SPAETZLE FOR 1 OR 2
I first tried this for a culture project and it was absolutely fantastic! I make a smaller batch, but that's because I'm a college student, but this can be easily doubled or tripled for more people. I also have no spaetzle maker, so I just spooned a portion of the batter onto a course cheese grater and pressed it through with a spatula. I also wore an oven mitt so my hands weren't burned by the steam as I held the grater over the pot. It's a little tricky at first, but as the batter sits in the grater over the pot, it gets a little thinner and will drip through easily as you press it. Also, I don't have any authentic cheeses, but mine turned out splendedly with grated cheddar and mozzarella.
Provided by TinkerToy
Categories German
Time 1h
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in small bowl and set aside.
- In a medium-sized bowl, beat egg well.
- Alternate adding dry mixture and milk until batter is smooth.
- Let batter stand 30 minutes.
- Boil a pot of lightly salted water.
- Extrude batter either through a spaetzle maker or course cheese grater.
- Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
- Add grated cheese as desired and stir together. Serve immediately.
Nutrition Facts : Calories 323.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 215.8, Sodium 667.7, Carbohydrate 49.9, Fiber 1.8, Sugar 0.7, Protein 13.8
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