Spaetzle

A German plate of food isn't complete unless it has a pile of spaetzle. It's super quick and easy to make.  We use a spaetzle maker (see link at end of the recipe) to press out super long noodles.  

Spaetzle

Per person:
1 egg
3/4 cup flour
1 Tablespoon water
1 teaspoon salt

Start a large pot of water to a rolling boil.  Lightly beat eggs and water.  Add salt, then flour.

Your dough needs to be thick enough it doesn't run but not too thick you can't press it through the spaetzle maker.

Scoop into spaetzle maker. This is my mom's, it's over 35 years old and still going strong!

Squeeze into the boiling water.

Another view of the noodle squeezing.

Here is the muscles behind the spaetzle.  No, he is not that red, it is a reflection of the stove lights and his shirt.  Trust me though, he's squeezing pretty hard!!

They fall to the bottom of the pan and as soon as they float they are done! This doesn't take but less than a minute.

Use a colander to scoop them out. Let them drain.

 Flip out and serve in a bowl.  My niece calls them brain noodles!

Serve with schnitzel and jäger sauce

or sauerbraten (recipe coming soon!)

This is a spaetzle maker. You can also use a colander to push the noodle dough through but they will be short noodles and the preference is for long noodles.

(aff link)