Making Spaetzle

It's Sunday. The weather is chilly. Glad we planned spaetzle to go with dinner tonight. If you have any knowledge of German food, you know what this means. For the rest of you - it's a fresh German pasta dish that is made minutes before dinner. It is a little labor intensive, but with planning and foresight, I managed to get all the steps recorded and explained.

Beat eggs and milk till frothy

Stir in sifted flour mixture a bit at a time

When all flour has been mixed in, it will resemble thick gooey paste.

Having a spaetzle maker helps the process along. If not, you better have a good German Tante or Oma visiting (that's German for Aunt or Grandmother). And since both my Aunt Carlyn and Karin's (a childhood friend) Omi couldn't be here - I am glad to have this tool!

Water needs to be at a high boil

Dough in the basket

Bits of dumplings fall through the spaetzle holes as basket moves back and forth.
(I removed my hand from the basket to take this picture - the process is NOT automatic!)

Boil for 2-3 minutes

Retrieve with strainer and set in colander

Towards end of batter, heat butter in frying pan

Heat up in pan one last time before serving

Goes great with last night's roasted squash casserole, and braised bratwursts and sausages.

Recipe makes for 6-8...but we've cut the recipe down by thirds. Those reductions are in parenthesis.

3 (1,2) eggs
3 (1,2) C flour
1 (1/3, 2/3) C milk
1/4 t nutmeg (few scant shakes)

Beat eggs till foamy and combine with milk. Mix together dry ingredients. Add to eggs and milk a little at a time until stiff and elastic. Fill basket with dough and place over boiling water. As basket slides back and forth, tiny dumplings or noodles will drop into boiling water. Let cook 2-3 minutes. Use large slotted spoon to remove from water and place in large covered bowl. Repeat process till all dough is used up. If spaetzle has become cool, place in microwave for a bit or heat in pan. Lightly butter and salt to taste and serve in place of noodles, rice or potatoes.