Spaetzle
A traditional German side dish that literally translates to "little sparrows" in English. The end result is a warm pile of little round pasta peices. It goes well with schnitzel, brautwurst, and fried vegtables, but it's also just a quick and easy way to round out any dinner.
- Tools: Spaetzle Maker, mixing bowl, large pot
- Time: 15 minutes
- Serves: 8
Ingredients
- 4 cups flour
- 2 tsp salt
- 8 large eggs
- 3/4 cup milk or water
Steps
- 1. In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
- 2. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
- 3. Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
- 4. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
- 5. Serve the spaetzle immediately or add 1-2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.
