spätzle
I LOVE spätzle!! They are a German noodle made out of flour, milk, eggs, and salt.
Random side note: in the German language, we have three letters called Umlauts. They are ä, ö, and ü. But when in the written language, if you are unable to access those characters, you can simply replace the two dots above the letter with an e behind the letter – ae instead of ä, oe instead of oö and ue instead of ü. For this post and recipe, I’ll be replacing the ä, with ae.
In Bavaria, they are commonly served with lots of cheese and topped with caramelized onions. But they are phenomenal sauteed in a pan with some butter.
I love serving them with pork and roasted vegetables for guests, or simply sauteeing them, adding some peas, cheese, and cream for a quick lunch.
Notes
I generally calculate 1 Egg per person. That always gives you plenty for everyone, plus a bit extra :).
Ingredients
- 2 cup Flour
- 1/2 cup Milk
- 4 Egg
- Salt
- Pepper
- Nutmeg optional
- 3 Tbsp Butter
Instructions
- Mix flour with seasonings.
- Add milk, eggs and work into a smooth dough.
- Bring a large pot of water to a boil and set up an ice bath. I add a bay leave, dash of olive oil and plenty of salt for extra flavor to the boiling water, but it's not necessary.
- Working in batches, drop spaetzle in though a colindar or spaetzle maker. Cook for about 1-2 minutes and then shock in ice bath.
- Melt butter in a sautee pan, toss in spaetzle until golden.