When our favourite German restaurant closed we were sad we would not get to eat Spaetzle anymore. I found a few recipes that I thought would be close and ended up with a reduced size made of a combination of three different recipes. This was the first time making this dish. The ingredients are straight forward, I did however in the execution have a massive blunder. I will share what happened and how I addressed to blunder in my directions. We loved this served with braised red cabbage and Schnitzel. Serves 4
1 Cup all purpose flour
1/4 Cup of milk
2 eggs beaten until frothy
1/2 tsp salt
2 Tbsp butter
sliced green onion or parsley
1. Combine flour and salt in a large bowl and make a well in the flour.
2. Pour beaten eggs into the well. Mix in well.
3. Slowly add in the milk, mixing well between additions.
4. Using and electric mixer ( a dough hook is recommended but not essential) mix until bubble holes form. This can take quite a while.
5. Boil water in a 4 quart pot.
6. ** This is where my blunder happened. Recipes state if you do not have a Spaetzle maker you can push the dough through the holes of a steamer into the water creating tiny noodles. What happened to me was the dough began to cook onto the steamer. A real mess.
7. *** try this method, it worked for me. Using a wooden spoon that is fairly wide, pick up some dough, then spin the spoon over allowing the dough to now coat the back of the spoon. Tilt the spoon and allow gravity to begin to pull the dough from the back of the spoon. At the same time using kitchen shears cut strips of dough as it comes off the spoon. Periodically dip shears into the water to keep dough from sticking to the shears. This worked.
8. Once noodles float they are cooked. Strain from the pot and plunge into a bowl of ice cold water.
9. Once cool, strain and place into the refrigerator until you are ready to serve.
10. About 15 minutes before dinner. Melt the butter in a medium sized frying pan. Add the Spaetzle noodles and toss in the butter. Once they are heated toss in green onions or parsley. Stir in. Then they are ready to plate. Alternatively you can also allow them to crisp slightly on one side. They are not as pretty as the ones the restaurant served, but just as delicious.