Tuesday, May 4, 2010
I've heard family stories of my German grandmother's considerable spaetzle making abilities and they're always such a treat to find on a restaurant menu. But can I tackle making this revered noodle-like creations? Oh, heck yes! These are so deceptively easy to make but people might not believe you. The first time I presented a plate of these to Brian he insisted I must have gotten them dry from a box. I had to make them in front of him to make him believe I'd made them from scratch. So, go ahead, impress...and enjoy. These are so delicious.
1 Cup flour
1/4 Cup milk
1 Teaspoon salt
Pepper to taste
Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs and milk. With your hands, make a well in the center of the dry mixture and pour in the egg/milk mixture. Using a folk, combine the wet and dry gradually until incorporated. Note that the dough should be smooth and thick. Let it rest for 15 minutes.
Bring a large pot of water to a boil. Using a small ladle, scoop the spaetzle mixture over a slotted spoon and push the batter through into the water. Cook for 3-4 minutes until the spaetzle float to the surface.
Serve these hot with butter, olive oil or gravy of your choice. Makes approximately 4 servings.