{"id":18,"date":"2013-10-21T16:23:49","date_gmt":"2013-10-21T16:23:49","guid":{"rendered":"http:\/\/salzlechner.com\/blog\/recipe\/?p=18"},"modified":"2019-06-23T09:54:38","modified_gmt":"2019-06-23T13:54:38","slug":"spaetzle","status":"publish","type":"post","link":"http:\/\/salzlechner.com\/cook\/2013\/10\/21\/spaetzle\/","title":{"rendered":"Spaetzle"},"content":{"rendered":"<p>[et_pb_section admin_label=&#8221;section&#8221;]<br \/>\n\t\t[et_pb_row admin_label=&#8221;row&#8221;]<br \/>\n\t\t\t[et_pb_column type=&#8221;4_4&#8243;][et_pb_text admin_label=&#8221;Text&#8221;]<a href=\"http:\/\/salzlechner.com\/cook\/wp-content\/uploads\/sites\/3\/2013\/10\/spaetzle.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-94\" src=\"http:\/\/salzlechner.com\/cook\/wp-content\/uploads\/sites\/3\/2013\/10\/spaetzle.jpg\" alt=\"spaetzle\" width=\"259\" height=\"194\" \/><\/a><br \/>\n2 cups all-purpose flour<\/p>\n<p>1.5 teaspoons salt<\/p>\n<p>2 eggs<\/p>\n<p>3\/4 cup milk (probably a little more)<\/p>\n<p>Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture. Pour the batter into the Sp\u00e4tzle Hex and place it on the lip of a large saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling, salted water.<\/p>\n<p>Take care to let the extruded pieces of dough (the Sp\u00e4tzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Sp\u00e4tzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter or margarine to keep the Sp\u00e4tzle from sticking together and garnish with some bread crumbs. Makes about 4 cups of Sp\u00e4tzle, which is sufficient as a side dish for 2-3 people.<\/p>\n<p>Serve with nearly any meat dish. Sp\u00e4tzle is great with gravy, sauces or just plain.[\/et_pb_text][\/et_pb_column]<br \/>\n\t\t[\/et_pb_row]<br \/>\n\t[\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade soft egg noodles<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<a href=\"http:\/\/salzlechner.com\/cook\/wp-content\/uploads\/sites\/3\/2013\/10\/spaetzle.jpg\"><img class=\"alignnone size-full wp-image-94\" src=\"http:\/\/salzlechner.com\/cook\/wp-content\/uploads\/sites\/3\/2013\/10\/spaetzle.jpg\" alt=\"spaetzle\" width=\"259\" height=\"194\" \/><\/a>\r\n2 cups all-purpose flour\r\n\r\n1.5 teaspoons salt\r\n\r\n2 eggs\r\n\r\n3\/4 cup milk (probably a little more)\r\n\r\nStir together the flour and salt. Combine eggs and milk; stir into the flour mixture. Pour the batter into the Sp\u00e4tzle Hex and place it on the lip of a large saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling, salted water.\r\n\r\nTake care to let the extruded pieces of dough (the Sp\u00e4tzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Sp\u00e4tzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter or margarine to keep the Sp\u00e4tzle from sticking together and garnish with some bread crumbs. Makes about 4 cups of Sp\u00e4tzle, which is sufficient as a side dish for 2-3 people.\r\n\r\nServe with nearly any meat dish. Sp\u00e4tzle is great with gravy, sauces or just plain.","_et_gb_content_width":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-18","post","type-post","status-publish","format-standard","hentry","category-featured-items"],"_links":{"self":[{"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/posts\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":5,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/posts\/18\/revisions"}],"predecessor-version":[{"id":144,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/posts\/18\/revisions\/144"}],"wp:attachment":[{"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/media?parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/categories?post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/salzlechner.com\/cook\/wp-json\/wp\/v2\/tags?post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}