This is a great little side dish. Kind of a cross between dumplings and pasta. But so tasty because you are making it fresh and know what is in it!
Here’s what you will need:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/4 club soda
- 3 tablespoons unsalted butter
Mix up a batch of batter and let it sit a little to get acquainted. When you are ready to make it, assemble your equipment. You will need:
- a pot of salted boiling water
- a cullender ( maybe two)
- large bowl of cold water
- a frying pan with melted butter
So there are a few ways to make these. When I first learned I was taught by using an old beat up metal cullender with nice big holes in it. But on this occasion, I have no such thing, so we have to improvise with a cutting board and knife.
Perform either of these methods in batches because you don’t want the spaetzle to be crammed and stick together at any point!
Method 1: spoon about a cup of batter into a cullender and hold it over the boiling water, then with a scraper of some kind, squish the batter through the holes, then as it comes out the other side slice it off with the scraper into the boiling water (BE CAREFUL) and keep doing this until the cullender is empty. Repeat as needed.
Method 2: this is the one I used on this occasion. Put a cup full of batter on to a cutting board and then with a large knife or scraper cut the batter into strips and drop them in the boiling water.
Then, after which ever method you use to get the spaetzle into the pot, let them cook in the boiling water for a few minutes till they raise to the top, then fish them out with a scoop of some kind or slotted spoon and drop them into a bowl of very cold water, or into a cullender and pour very cold water on top of them to stop the cooking and keep them from sticking to each other.
Then, you can either jump into the next step right away if you are good at multi-tasking or you can wait till all your dumplings are boiled and THEN go on. It’s up to you.
But once you have boiled and drained the spaetzle they are ready for the frying pan. Again, depending on how much you are making, it can be done in batches if necessary.
Heat some butter in the frying pan and add the spaetzle. Toss with some salt and pepper and any herbs you might enjoy like chives or parsley.
Once they are heated and well coated with butter, they are ready to eat!
Enjoy as a delightful side dish!!