Patter Fam Sauces

1 cup All Purpose Flour
½ tsp. black pepper
2 large eggs
¼ cup milk
3 T salted butter

In a large bowl combine flour and pepper together.  In another bowl whisk the egg and milk together.  Make a well in the flour mixture and pour in the egg/milk mixture.  Stir the mixture drawing in the flour from the sides to combine until a smooth dough is created.  Let the dough rest for 10 minutes.

Meanwhile, bring 3 quarts of salted water to a boil, then reduce to a simmer.  Using a large holed colander or slotted spoon, press the dough through over the simmering water with a spatula.  Do in batches so as to not overcrowd the pot.  Cook 3-4 minutes or until the spaetzle floats to the surface.  Stir gently to prevent the dough from sticking or clumping.  Dump into a colander and rinse briefly with cool water.

Melt the butter in a large skillet over medium heat.  Add the spaetzle and toss to coat.  Cook 1-2 minutes and then garnish with chives and season with salt and pepper.  Serve as a side with Jagersnitzel.








Written by Joyce Peters — April 24, 2016

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