Spaetzle

 

Ingredients:

  • 2 eggs
  • 1/4 cup milk, can substitute water
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper 
 Special Equipment: Spaetzle grater

 Instructions:

  1. Set saucepan of water to boild  
  2. Beat 2 eggs
  3.  In a bowl, combine beaten eggs with 1/4 cup milk, 1 cup flour,, 1/4 tsp salt, 1/8 tsp pepper
  4. One boiling, set spaetzle grater over pot and place the batter on top
  5. Grate into boiling water until batter is used up
  6. Let boil until spaetzle becomes solid, about 4 min

Yield: Enough to be a side in a meal for two

Source: My mother-in-law's cookbook 

Tips:

The original recipe said that the spaetzle would be done when it floated to the surface of the water, but I found that it did that immediately. I had to push it down with a slotted spoon and it would still pop right back up. I wasn't timing myself, just tasting as I went along and called it done when it seemed finished. But it didn't take too long. It's a similar premise to the fresh pasta recipe, which took 3-4 minutes.

 Description: 

This is basically a form of German pasta.  I've only ever had it with Lee-Anne's side of the family, but it's pretty standard for them. I made it for the first time recently, and was a little intimidated at the mention of a "spaetzle grater" as it sounded so specific. However, we have one and it's basically a flat, metal pot lid with holes in it.

A very quick, easy recipe. It says to serve it with butter or gravy. In the pic, it's tossed in garlic butter served alongside schnitzel and frozen veg. 

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