Attention: If your temperatures in your area have exceeded 80 degrees or your order contains RAW items, please note that we will automatically change your shipping method from 2nd Day Air to Overnight Air, if you have not picked accordingly. Shipping will then be adjusted on your invoice sheet. Thank you for your understanding as we are trying to protect your product while the heat climbs and transit services are still experiencing delays. Shipping days will only be Monday - Wednesday in case of needing a buffer day. All orders still go out in the order that they are received in.

Also note our retail store is open - currently only open Monday through Fridays 9-5. NO Saturdays at this time. Thank you 

Phone: 608-271-1295 or 800-733-6695 Fax: 608-845-6693 Facebook

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Homemade Spaetzle

Homemade Spaetzle

  • Description
  • Reviews
  • 2 eggs, beaten
  • 1-1/2 cups (210g) flour
  • 3/4 cup (178ml) water
  • 1/4 tsp. (1.25) salt
  • 1 bouillon cube

Combine eggs, water, flour and salt, beating until smooth.--- Add bouillon cube to 6 cups boiling water.--- Put batter in the square basket of a spaetzle maker and place over the boiling water pot or over boiling soup. Slide basket back and forth, letting tiny dumplings fall into boiling water/soup.--- When done, the spaetzle will rise to the surface. Use a large slotted spoon to dip them out of the pot and into a large covered bowl. Repeat the process until all of the dough is used up. In a skillet, lightly toss the spaetzle with butter, parsley and salt to taste, and serve in place of noodles, rice or potatoes.---Note: Consistency of the batter/dough is the most important thing. If batter seems too thick, add 1 tablespoon of water at a time to desire consistency.---

1 Product Reviews - Average rating 4 / 5 (Show All)

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Sally Grantham - 03/17/2020

You must add 1/8 teaspoon fresh ground Nutmeg to the recipe for authentic flavor.

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