Spaetzle Hungarian Noodles
|Source:||Kristen J. Gough|
|Ingredients:||3 cups flour
1 tsp. salt
1 cup milk
1/4 tsp. nutmeg (optional)
|Directions:||Note: Try this complementary Crock-Pot Hungarian Chicken recipe.
Fill a medium-sized pasta pan with water (check that your spaetzle maker fits comfortably on the top of the pan before choosing it). Turn the stovetop on to medium-high heat so that the water comes to a rapid boil.
Mix the eggs until well blended then add milk, then your dry ingredients (note: I try to have the eggs and milk at room temperature for easier mixing). The dough batter will be sticky. Place the spaetzle maker onto the pan and over the boiling water. Fill the spaetzle basket halfway with dough. Slid the basket back and forth over the water so that the dough drops into the water.
Once all the dough is out of the basket, remove the spaetzle maker. Using a slotted spoon, skim the pasta from the top of the water and place into a strainer. Repeat with the remaining dough. You'll probably have about three batches. Toss in a little butter, and keep warm until you're ready to serve.
Additional note: Don't let the dough harden onto the spaetzle maker or your pasta pan; clean right away with hot water and soap.