Biergarten Spatzle

Total Time: 21 mins Preparation Time: 18 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 10 whole eggs
• 3 cups all-purpose flour
• 1/2 cup semolina flour or 1/2 cup cornmeal
• 2 teaspoons salt
• 3/4 cup water
• 5 tablespoons butter
• 1 teaspoon parsley

Recipe

• 1 mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well.
• 2 mix in the water and eggs until you have a firm but wet consistency.
• 3 in a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.
• 4 using a spatle press or a large-holed colander press the spatzle dough through the holes. do this in small batches as not to over-crowd the pot of water.
• 5 the spatzle will be cooked when it floats to the top of the water. this happens very quickly.
• 6 remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm.
• 7 drain any excess water from the cooked spatzle.
• 8 saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy.
• 9 salt and pepper to taste and garnish with parsley.