The cool weather arriving in many parts of the country brings an appetite for spätzle. With roasts or vegetables, in soups, or sauced, spätzle fills out a meal with handcrafted goodness.
“This is the recipe I use from a little German-American cookbook put together by the residents of Manning, Iowa. There’s no resting, no weirdness, no drama; and they come out perfect,” says revsharkie.
1 1/3 cups flour
1/2 teaspoon salt
1/3 cup water
Combine all ingredients well in a medium bowl. Press through a coarse colander or spätzle maker into boiling water or broth.
Stir and cook 2 to 3 minutes or until firm. Drain and add 1 to 2 tablespoons butter, if desired.
Cooking time is about as long as it takes to wash the bowl and spätzle maker.
Here is an Austrian spätzle recipe:
4 whole eggs
2 egg yolks
4 cups all-purpose flour (1 pound)
1 cup milk
1/4 cup Dijon mustard
1/4 cup Pommery mustard
1/8 cup chopped fresh rosemary
Salt and freshly ground white pepper
Using a mixer fitted with a dough hook, work all ingredients into a smooth batter. Let rest 1 hour. Prepare boiling salted water with a little oil. Grate spätzle into water using a large-holed colander with a pastry card, or use a spätzle machine. Spätzle is done when it floats to the surface.
Sauté in butter with generous seasoning of salt and pepper. Garnish with parsley; cheese is optional.
Board Link: Spaezle