German Spaetzle

23 Feb

I married in to a very VERY traditional German-Jewish family and along with being on time for everything, I have also taken on the task of learning some fantastic German recipes. My favorite sweet recipe is plum cake, otherwise known as Zwetschgenkuchen (you will be seeing a post on that recipe soon), and my new favorite savory item is now Spaetzle, a dumpling similar to pasta.

After I researched tons of different recipes, I realized that I already had every ingredient in my pantry in order to make spaetzle. Of course, I still had to send my patient husband to the grocery store to buy spicy sausage, mushrooms and chives in order to take the spaetzle to the next level (and it really did…see below for the results).    

German Spaetzle Ingredients:

1 cup all-purpose flour

1/4 cup milk (I used soy milk so I could serve it with the sausage)

2 eggs, lightly beaten

1/4 tsp ground nutmeg

1/2 tsp freshly ground white pepper

1/2 tsp salt

I mixed together the flour, salt, white pepper, and nutmeg. I alternately added the eggs and milk to the dry ingredients and mixed until very smooth. The dough should be sticky and about the size of a softball. You will be surprised by how much spaetzle you can get from that small amount of dough.

The next step is the fun part! If you don’t have a spaetzle maker, which I should just assume you don’t if you have never made spaetzle before, you can use a few different kitchen utensils that should already be in your cabinets. If you have a metal grater or strainer, you are good to go. I had a metal strainer in my kitchen, so that became my spaetzle maker! After bringing a large pot of water to a simmer, I put the dough in the metal strainer and held it over the pot for 30 seconds to warm up the dough so it would go through the holes smoothly. Then I began pushing the dough  with a spatula, letting it fall in to the hot water to cook.

The dough should cook in the simmering water for 5 to 8 minutes. Drain well. At this point, the spaetzle is done and you can serve it however you want. I decided to add the spaetzle to sautéed mushroom and fresh chives and serve alongside Jacks Gourmet deliciously spicy chorizo. This is a recipe I definitely want to make again! So much fun and really simple. Next time I think I will saute the cooked spaetzle with butter and add some parmesan and fresh herbs.

If you have any more German recipes to share, just send them my way!

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6 Responses to “German Spaetzle”

  1. Stefanie February 23, 2011 at 8:44 pm #

    That looks yummy and awesome! Make some tzvechkekuchen now!!!

  2. Jessica H. February 25, 2011 at 12:27 am #

    Mohn Stollen! (poppyseed bread/pastry)

    This is German and Ukrainian. I had told you about a sweet poppyseed filling that will knock your socks off but I want someone to try making it first.

    • kitchen tested February 25, 2011 at 8:29 am #

      Thanks for the idea, Jessica H! I will for sure make Mohn Stollen.

  3. Dave May 12, 2011 at 6:13 am #

    Excellent recipe and technique for making (not many U.S. citizens have spätzle- shrubbers lying around). I’d like to link this page on my Hubpages Blog with your permission. Thanks for sharing with the rest of the world!! – Dave

Trackbacks/Pingbacks

  1. Gruenkern Stew « Kitchen Tested - June 23, 2011

    […] to recreate those dishes, as you have seen on this blog already through the zwetschgenkuchen and spaetzle, and gruenkern was next on my […]

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