Spaetzle

Spaetzle is a type of noodle commonly eaten in Germany, as well as Austria. Although the exact geographic location of the origin of spaezle is not known, (various regions claim to be the originators of the spaetzle noodle), Spaezle has been mentioned in documents dating back to 1725. Medieval drawings are also believed to illustrate the spaetzle noodle, which would place it at an even earlier date.

Today, the estimated annual commercial production of spaetzle produced in Germany (not including homemade spaetzle) exceeds 40,000 tons.

Spaetzle dough is very easy to make, consisting of only a few ingredients, and is routinely served as a side dish in individual households in Germany. Homemade spaetzle are commonly irregularly shaped, and can be formed as small button or lump noodles, large thick noodles, or long thin noodles.This spaetzle recipe uses only 4 main ingredients, and pairs as well with Jaeger Schnitzel or Weiner Schnitzel in a mushroom sauce as it does with a hearty beef stew.

Spaetzle

2 2/3 cups all purpose flour
4 eggs
1/2 tsp salt
1 1/2 - 1 3/4 cups water and milk mixed (1 cup milk & 1/2-3/4 cup water)
Salt & Pepper to taste
Melted butter & parsley to finish

Sift dry ingredients into bowl. Beat together liquid ingredients. Make a well in the flour, add liquid and beat to a smooth batter quite vigourously till small bubbles form. Let sit 1/2 hour.

Bring water to a boil, add salt and flick pieces of bater into water, or use a special spaetzle maker, potato ricer, food mill or coarse grater. When noodles rise to the top, remove, rinse and drain.

Toss with melted butter and parsley, and season to taste with salt and pepper.

Enjoy!

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