Making Spaetzle

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Spaetzle

I have a recipe that calls for spaetzle. I've never heard of it, and none of the stores in my area carry it. Where can I find it? —M.D., Phoenix, Arizona

Spaetzle is a German noodle or dumpling made of flour, eggs, water or milk, salt and sometimes a little nutmeg. The dough is either firm enough to roll out and cut into narrow strips…or soft enough to force through a colander or spaetzle maker. The dough is then boiled in water or broth for a very short time before being tossed with butter or used in soups or other side or main dishes. Basil Spaetzle (found using the Taste of Home Recipe Finder or below) appeared in Taste of Home years ago. If you prefer a plain spaetzle, just eliminate the basil.

Basil Spaetzle:
3 cups all-purpose flour
1/3 cup finely chopped fresh basil
3 teaspoons salt, divided
4 eggs, beaten
1/2 cup cold water
4 quarts water
2 tablespoons butter
In a bowl, combine flour, basil and 1 teaspoon salt. Stir in eggs and cold water; mix until dough is smooth. In a large kettle, bring water and remaining salt to a boil; reduce heat. With a rubber spatula, press dough through a colander into simmering water. Simmer for 2-3 minutes, stirring gently so spaetzle do not stick together. Drain; toss with butter. Yield: 6-8 servings.

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