Daring Cooks 27th challenge: German Spätzle

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! Well, Steph had me at spätzle. I love the stuff. I hadn’t made it in ages, though I had bought it a couple of times pre-made. Again, this Daring Cooks challenge was a timely reminder of how quick and easy making pasta dough can be. As a bonus, I got to use the spätzle grater I bought eons ago, that has been dutifully sitting in the bottom of one of my kitchen drawers. I added some garlic salt and cayenne to the dough. My honey gave me a hand with the “grating”, and we served it with the suggested recipe for butter and bread crumb sauce. It accompanied a simple meal of bbq sliders. An unusual combination, perhaps, the result of a “OMG, the Daring Cooks challenge is due next week!” realization on Saturday morning. 😉 I had the leftovers the night after, heated up in a pan, with a bit of butter. Hmmm….

German Spätzle

Ingredients:

2 large eggs
½ cup (120 ml) milk (any style of milk you what, but I believe buttermilk may be traditional. I’ve always used 1 or 2%.)
1½ cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour (approximately – have more on hand, in case)
up to 1 tablespoon (15 ml) of herbs and spices (optional – I added some cayenne and herbes de provence)
1 tablespoon (15 ml) (3 gm) fresh parsley, chopped (optional – I added this for color mostly)

Directions:

  1. In a large bowl, whisk together eggs, milk and any herbs and spices that you want to incorporate into the spätzle.
  2. Incorporate the flour in small batches, by sifting in a small amount at a time and mixing until the flour is completely integrated. Keep adding flour until the dough becomes elastic, smooth and very hard to stir.
  3. Boil a large pot of water. Dip a table spoon into the boiling water to wet it. To form the spätzle, fill the tablespoon about half way with dough, and release into the boiling water.
  4. Boil for 15 to 20 minutes.
  5. Drain the water from the spätzle. Because it’s full of fun craters where water can hide, you will need to drain it especially well. Toss with the chopped parsley.
  6. Plate, and dab a bit of the sauce on each spätzle. Don’t add too much – it’s really more of a light dressing than a sauce.

Butter and Breadcrumb Sauce (for Spätzle):

Ingredients:

½ cup (120 ml) (30 gm) (1 oz) fresh breadcrumbs OR ½ cup (120 gm) (60 gm) (2 oz) dry breadcrumbs (either variety can be used)
salt and pepper, to taste

Directions:

  1. Melt the butter… this can be done in the microwave, or on the stove.
  2. Mix in the breadcrumbs. If needed, gently heat further (especially if you store breadcrumbs in the fridge or freezer).
  3. Season to your taste
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