Spaetzle
When we have Spaetzle for dinner, I am asked every time why I don’t make this more often, and given how easy it is, I’m really not sure! Describing Spaetzle as a homemade noodle suggests it’s difficult and time consuming to prepare, but with a spaetzle maker, it becomes a quickly prepared side dish. I don’t approve of many one-operation kitchen tools, but if you’re going to make Spaetzle, I consider this one a necessity.
Ingredients
Instructions
With a fork, mix the eggs and milk together. Add the flour, salt and nutmeg, then stir all together until fully combined and the dough is a bit elastic. It will be a relaxed, wet, and sticky dough (almost a batter).
Fill a large sauce pan or small stock pot until it’s about 3/4 full with salted water.
When the salted water has come to a boil, reduce heat to medium, then place the spaetzle maker on top of the pot, centering the dough box over the pot. Fill the dough box with the spaetzle mixture and start to move the box over the hole-filled plain until the dough box is empty. Set the spaetzle maker over the bowl of uncooked dough while the spaetzle noodles in the pot finish cooking. When all the spaetzle has floated to the surface of the water, remove the noodles from the water with a Spider Strainer“>spider strainer to a clean serving bowl. Repeat the cooking process one or two more times, until you’ve used up all the dough. Add salted butter and serve.
