There has been an increased interest in Spaetzle , which is a German (pasta) dish consisting of tiny lumps or threads of dough or batter.
There are variations of gadgets on the market to help you make them , but I have always made them without any gadget at all. Very simple and quickly done.
Rather than try to explain it, I got my granddaughter to video a demo of how I do it.
If you scroll down after the video, I will explain how to use Spaetzle .
The ingredients ratio is one egg (with a bit of salt) to one cup of flour.
After you have made your Spaetzle, drop them into boiling water and boil them for not more than 2 minutes ... Drain them well and then you can add them to stews or sauces.
They are good in soup too, but if I use them in soup I don't boil them in water first. I add them directly to the soup but make sure the soup is boiling when you add them, or the Spaetzle will soften too much and thicken the soup. (I can't eat these because of the gluten, so I have to go by what my husband says and last time I made them, I let the Spaetzle sit on the counter for a couple of hours so they 'dried out some' before I added them to a soup and he said they were better ! )
Panfried is my husband's favorite way of eating them.
After I have boiled the Spaetzle and drained them, I drop them into a frying pan with half oil/half butter and fry until golden brown. You can add some onions or bits of bacon or sausage - and /or other additions or spices of your choice.
Below a photo of pan-fried Spaetzle - just plain ...
Do you make Spaetzle? How do you use them ?
