Crumb-Coated Spaetzle

1. 1

   In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth.

2. 2

   Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender.

3. 3

   Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.