There was a Ukrainian festival nearby this past Saturday. Having gone out with Jason's parents to Pierre's in Morristown (I must have posted about this place before, it's excellent, off 287, exit 30B) for lunch to celebrate his birthday, we were not in the mood to eat at the festival. However, we made a point to go over about a half hour before they closed up to pick up some take out.
Delicious kielbasa with homemade sauerkraut and pierogies was our dinner. Last night we had the stuffed cabbage rolls. But what to have on the side? I wanted mashed potatoes, but we were out of spuds. Then, recalling Jim's post about noodles, I thought of spaetzle. Sending Jason to the computer to find a recipe (I've never made them before), he performed admirably!
The recipe I used is on the site linked below, but here's the ingredients and my notes. It was very easy to make, much easier than any other type of homemade pasta. And, since the ingredients are so basic, it's like the title of Arthur Schwartz' book, "What To Cook When You Think There's Nothing In The House To Eat."
2 cups flour (I used 1 cup AP & 1 cup bread flour)
1 teaspoon salt (kosher)
2 eggs (large)
3/4 cup milk
Although the website linked below says to use a "spätzle hex", which they sell, I used a potato ricer with the large sparsely holed insert (see picture below, this is the same ricer I have, bought at Williams Sonoma and available online at
sch1Nricer - interesting note: I think this insert was designed for spaetzle making because there is another insert with the same sized holes, but more closely spaced]. I melted a tablespoon of butter in the microwave for a minute, which also heated the serving bowl. Kept the bowl next to the pot on the stove. I filled the ricer with about 1/2 cup of batter at a time and strained the cooked noodles into the serving bowl to keep while cooking the rest. I did not use the bread crumbs, but did add some chopped parsley and black pepper, no additional salt was needed.