Spätzle, traditional German noodles or dumplings

Spätzle, traditional noodles or dumplings, are a nice accompaniment to German dishes such as Roudalen (German Beef Rolls).

Spätzle

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon white pepper

2 eggs

¼ cup milk

Hot salted liquid as simmering temperature (water or broth)

Fresh parsley, chopped

1. Mix together flour, salt and white pepper.
2. Add eggs and milk to the dry ingredients; mix until smooth.
   
   
   
   
3. Press dough through a large holed sieve or metal grater. I used the large holes of a potato ricer.
   
4. Drop a few at a time into simmering liquid.
   
5. Cook 5 to 8 minutes; they will rise to the top of the pan when cooked.
6. Drain well.
7. If serving with Roudalen (German Beef Rolls) I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes. Garnish with fresh parsley.

Recipe without photos . . . 

Spätzle

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon white pepper

2 eggs

¼ cup milk

Hot salted liquid as simmering temperature (water or broth)

Fresh parsley, chopped

1. Mix together flour, salt and white pepper.
2. Add eggs and milk to the dry ingredients; mix until smooth.
3. Press dough through a large holed sieve or metal grater. I used the large holes of a potato ricer.
4. Drop a few at a time into simmering liquid.
5. Cook 5 to 8 minutes; they will rise to the top of the pan when cooked.
6. Drain well.
7. If serving with Roudalen (German Beef Rolls) I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes. Garnish with fresh parsley.