Spaetzle

Spaetzle is a side dish that is common in Germany. Spaetzle [SPEHT-sehl] Literally translated from German as "little sparrow." Spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle mill with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup butter
  • Parmesan cheese (optional)

 

1. Beat eggs lightly, add milk and water.

2. Place sifted flour and salt in a bowl and gradually add the egg mixture.

3. Varying amount of flour used can change consistency. Also, increase or decrease amount of flour according to size of eggs.

4. Bring 3 to 4 quarts of salted water to a rapid boil. Force the dough through a spaetzle-maker into the boiling water, or press the dough through a colander with large holes. Stir the spaetzle gently, to separate, and boil for 4 minutes, or until just tender. (depending on how soft or firm you like Spaetzle it can be boiled for 4 to 10 minutes). Remove the Spaetzle with a slotted spoon and.

5. After spaetzle has cooked, transfer to a paper towel to remove excess water. Toss with melted butter and Parmesan cheese for basic spaetzle.