SWABIAN NOODLES (SPATZLE)
Definitely a family favorite! Simple ingredients and easy to make. Serve with gravy or melted butter. A great side dish in any German meal. From the New Ulm, Minnesota Cookbook: "Gemutlicher leben Schwaben und fein, mit schwabischer Kuche und schwabischem Wein" (Most happy are the Swabians with their Swabian cookery and Swabian wine)
Provided by The Anciaux Family
Categories Grains
Time 1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Fill large kettle half-full of water and bring to a boil. Combine flour, salt and eggs in a medium-sized mixing bowl, stirring with a fork. Add water until batter stretches 6 - 7 inches before tearing when pulled up on a spoon. Place large spoonful of batter on wooden cutting board, tilt it over kettle and slice thin strips of batter off into the boiling water. Dip knife into cold water between slices to prevent batter from sticking. Cook for 1 - 2 minutes and remove from a slotted spoon. Drain and place in a warmed serving bowl. Continue until batter is gone.
Nutrition Facts : Calories 315.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 207.1, Carbohydrate 63.7, Fiber 2.2, Sugar 0.3, Protein 9.7
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