Spaetzle (Spätzle)

I shake my head about a few food novelties. Instant mashed potatoes, boxed pancake mix and ready-to-boil Spaetzle noodles to name a few. Spaetzle is none other than the German equivalent of pasta. Made from four (or five) ingredients, it is quick to make and is a good substitute to potatoes or rice. I wonder why anyone would use the ready-to-boil ones.

I serve Spaetzle with all my German recipes and sometimes just for a different side at dinner. It goes great with gravies and sauces. Although I have a Spaetzle press, you could use a colander (push the batter through), a potato ricer, or put the batter on a cutting board and slice of thin bits of batter to make strips.

Ingredients

2 cups of all purpose unbleached flour
1 teaspoon salt
A dash of nutmeg
2 eggs (beaten)
¾ cup of milk (you may have to add more based upon the humidity)
1 tablespoon of butter (optional)

Directions

Bring a large pot of water to boil. Make sure to generously salt it.

Gather your dry ingredients.

Place the salt and a dash of nutmeg in with the flour and whisk together to combine.

Combine the eggs and the milk.

Make a hole in the center of the flour mixture and pour the wet ingredients into the dry ingredients and gradually stir to combine. Depending upon the weather, you may have to add more milk. You will be looking for a thick batter.

Put ½ of the batter in your Spaetzle press and squeeze it into the boiling water.

Stir the noodles so they do not stick.

Repeat with the remaining batter.

Cook the noodles 2 − 3 minutes until they float to the top of the water. That is when you know they are done.

Drain the noodles into a colander and place the drained noodles in a bowl.

If you desire, stir in 1 tablespoon of butter. (Yes, butter makes things better.)

Serve and enjoy!