If you’ve never had freshly made Spätzle, you are really missing out. A common side dish in German cooking, these delightful little dumpling-like noodles are easier to make than one might think. The key is to having a gadget that will save you a lot of time – my great grandma used to plonk her batter on a cutting board and then use a knife to cut each noodle into the water! Talk about hard work!!! Some recipes call for nutmeg, but I prefer to leave it out. The good basic recipe is to combine 4 eggs, 1/3 C milk, 2 tsp salt, and 2 C flour – then you drop it into a pot of boiling water and cook it until it floats to the top, sort of like gnocchi 😉 Don’t forget to slather it in butter.
I topped my spaetzle with slow-cooker pulled pork with apples, and it made the perfect dinner for a Fall evening 🙂
Several German restaurants in Pittsburgh serve spaetzle, and the Hofbrauhaus has a decent version which I of course ate on the first day of their Oktoberfest celebration. Here I am with my girlfriends, and some of our hubbies. We had a lot of fun that night and drank some delicious beer!