Perfectly Cooked Spaetzle: Begin by cooking your spaetzle pasta to perfection. These soft and chewy dumplings should be tender but not overcooked. 2.

While spaetzle is quick and easy to pull together, if desired, you can substitute a 12-ounce package of frozen spaetzle. From Meredith Deeds. For the spaetzle: • 1 2/3 c. flour ...

Stir in remaining 2 1/2 teaspoons salt. Add spaetzle, and cook according to package directions for al dente. Drain, reserving 1/2 cup cooking liquid. Wipe pot dry.

Ingredients: 1 cup all-purpose flour 1 tsp salt ½ tsp ground pepper ½ tsp ground nutmeg 2 large eggs ¼ cup milk 3 tbsp unsalted butter Instructions: ...

From the package to the pan in a minute and-a-half -- not only is this German noodle the foundation for a five-minute meal, it's gluten free, and of course, Made in Vermont.

Herb spaetzle. In a large bowl, combine flour, herbs, salt, nutmeg, eggs and ½ cup of water. Slowly add the remaining ¼ cup of water until smooth.

2. Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk.

"That cauliflower gets a double whammy of smokiness, both from the roasting and that smoked sweet paprika," Justin says. "And these shallots; oh my gosh, they melt in your mouth.