I was introduced to spaetzle by my mother in-law during my first visit. My hubby grew up calling spaetzle worms, and my mother in-law would serve it with some delicious slow cooked beef. My hubby and I have put our own spin on it, and it is one of our favourite fall meals. The recipe I use comes from the “Mennonite Girls Can Cook” cookbook. I got this cookbook at a Women’s Conference and love it! The trickiest part about making spaetzle is getting the shape. My hubby and I use our spritzer cookie gun to push the batter through the grates, but the cookbook also recommends using a colander and pushing the batter through the small holes, but we found that this was more time consuming because the batter is quite thick.
Spaetzle is boiled in a well salted and oiled pot of water, but my hubby and I add another step and pan fry the noodles in some butter in a large frying pan. It adds more flavour and more texture. My hubby and I usually serve these noodles with Beef Stew (as pictured below).This is a very filing meal and is perfect for a cold winter night.
A delicious german noodle/dumpling.
- 2 cups flour
- 1 tsp salt
- 2 eggs
- 3/4 cup milk
In a large bowl combine flour and salt. Once combined add the eggs and milk. Combine. Once combined the batter will be thick and sticky.
Get a large pot of water boiling. Season with salt and add oil.
Over the boiling water hold your colander, and scoop the batter into it. Use the back of your spoon to push the batter through the holes. You should cook the spaetzle in batches so they do not stick together. Allow the spaetzle to cook for 1-2 minutes. Drain and then if you would like fry in hot butter. Alternatively return to hot pot and add 1-3 tbsp. butter.