BY: Christopher St. Onge
A type of small dumpling—really a raggedy egg noodle—spaetzle is very easy to make. This version features grainy mustard in the batter.
1 cup (250 mL) milk
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 tbsp (15 mL) grainy mustard
2¼ cups (560 mL) all-purpose flour
3 tbsp (45 mL) melted butter
1 In a large bowl, whisk together eggs, milk, salt, pepper and mustard; add flour and stir until no lumps remain.
2 Bring a large pot of salted water to a boil. Turn batter out into a large colander and position over pot; using a spatula, press batter through holes and into water. Return to a boil and cook 2 minutes or until firm and swollen. Drain, turn out into a large bowl and toss with butter.