Page 88 - FLIPBOOK NEW

SPAETZLE

Ingredients
2 cups flour
1 tablespoon salt

1 egg
1 cup milk

Instructions
Boil a big pot of water with 2 tablespoons of salt. Pour 2 cups of flour in a large bowl

(3 cups if making this recipe for more people) and add 1 tablespoon of salt, 1 egg and
1 cup of milk. Stir well and add water if needed to soften and keep stirring until
manageable. When water is boiling, dip cutting board (wooden) into cold water.

Place a little dough on the board at a time and with a knife dipped in cold water cut
dough into small pieces and drop into water. Let all pieces float to the top, drain and
rinse with cold water. You can serve now or continue with the next step. This recipe
is for 2-3 people.
Optional - Melt 1/2 stick butter into frying pan and add spaetzle. Let sit until ready to

fry (right before dinner)

This is a recipe that I always remember my Oma, Gertrud Nehlsen making especially

with goulash and rouladen. My mother, Herta Hubler carried on the tradition and
now I am continuing the tradition. The spaetzle was served with goulash or roladen.

GERTRUD NEHLSEN MILK SPAETZLE

Instructions
Make spaetzle as above and then cool and dry thoroughly, then soak in milk with
some sugar and vanilla. Cook the spaetzle again and add 3 eggs over the top

GERTRUD NEHLSEN FRIED SPAETZLE

Instructions
Boil the spaetzle but not until they are heated through, instead after partially heated,
run under cold water. Then separate on a cutting board and allow to dry. Then heat
up butter in a frying pan: add spaetzle and fry. Then mix up 2-3 egg yolks, salt, milk

and green onion and pour it over so it makes a cake like form.

GERTRUD NEHLSEN FRESH FRIED SPAETZLE

Instructions
Add fresh hot spaetzle to a mixture of 3-4 eggs and 1 cup sour cream. Let the mixture
sit for 1 hour and then fry in butter.

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