Spaetzle Is Largely a German/Hungarian Staple. It Can Be Called a Noodle Or a Dumpling

#250 SPAETZLE MAKER

Spaetzle is largely a German/Hungarian staple. It can be called a noodle or a dumpling. It used to be pushed thru large holed colanders or someone would pull small pieces off a lump of dough.

This spaetzle maker makes it a bit easier than that. Make your favorite spaetzle recipe and while the dough is resting, you can start a pot of water, broth or even wine to boil on the stove. You might want to spray a bit of PAM on the flat side of the maker to help with the slide. When you reach boiling put the spaetzle maker “tooth” on the far edge of the pot and move the hopper to the end with the “tooth”. Then put some dough into the hopper and pull it towards you while you’re pressing the dough down.

The shape of the spaetzle will depend on how fast you pull it toward you while you’re pushing down. You might want to experiment with this over the table until you find out the size you want.

My family used spaetzle like rice, under sauerbraten, goulash, shredded roast beef with pickled cabbage, toss it in soups.

GRANDPA GEORGE’S SPAETZLE

3 Cups all-purpose flour

1 Cup cold water

5 Large eggs, beaten

1 Teaspoon salt

¼ Teaspoon baking powder

Mix everything in a bowl until well blended.

Bring a large pot of water to a boil, place part of the dough into a spaetzle press. Press the dough into boiling water, stirring until it floats, about 2 minutes. Remove with slotted spoon and rinse with water.

GERMAN SPAETZLE DUMPLINGS

1 Cup all-purpose flour

¼ Cup milk

2 Large eggs

½ Teaspoon ground nutmeg

1 pinch freshly ground white pepper

½ Teaspoon salt

1 Gallon hot water

2 Tablespoons butter

2 Tablespoons chopped fresh parsley

Mix together the flour, salt, white pepper and nutmeg. Beat your eggs well and alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzle maker into simmering liquid. Cook 5 to 8 minutes, drain well.

Sauté cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top and serve.

HERB SPAETZLE

4 Cups all-purpose flour

2 Tablespoons dried basil

1 Tablespoon onion powder

Salt and ground black pepper to taste

5 Large eggs

1 ¾ Cups water

4 Cups water – for boiling

2 Tablespoons salt

Mix flour, basil and onion powder in a large bowl. Season with the salt and pepper, make a well in the center of the dry ingredients. Whisk eggs and 1 ¾ cup of water in another bowl. Pour wet into the dry well and stir until combined. Dough will be thick.

Bring the 4 cups of water and salt to a boil in a wide pot. Put your dough into a spaetzle maker and press it into the water. Cook until tender. Remove with a slotted spoon to a large bowl.

KAESE SPAETZLE

1 ½ Cups all-purpose flour

¾ Teaspoon ground nutmeg

¾ Teaspoon salt

1/8 Teaspoon pepper

3 Large eggs

3/8 Cup milk

3 Tablespoons butter

1 Onion, sliced thin

1 ½ Cups shredded Emmentaler cheese

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

Bring a large pot of lightly salted water to a boil, press batter thru a spaetzle maker into the water. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 Cup of the cheese.

Melt butter in a large skillet over medium-high heat. Add the onion and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat and serve immediately.