Spaetzle (German Dumpling Noodles)
Spaetzle is a wonderful German comfort food. MMMmmmm. If you've never had them, but you love noodles, you'll love them and they're kind of addictive. They are like a cross between a homemade egg noodle and a little dumpling (not asian style, but western.) They are great w/ a little butter just as is for a side dish, but they are also great with or underneath Hungarian Goulash or Pork Cutlets with Creamy Dijon Sauce. (Both recipes on the site.) It's almost a pity not to eat them on their own, though. They're so yummy!
They are easy to prepare (cut up) if you have a spaetzle
maker. I *highly* recommend one as it makes cutting them up a breeze!!
We got ours at one of those kitchen stores that have lots of neat
gadgets. It was cheap. The spaetzle maker looks just like a flat
grating board w/ large 1/4 inch-sized holes fitted with a plastic
tub/barrel that slides back and forth over the holes, allowing the
batter that was sitting in the tub to slide through the holes and into
the boiling water. Before we bought the spaezle maker, we put the dough
on a cutting board and both of us would work quickly w/ knives to
scrape bits into the boiling water. That was needlessly tricky. With
the spaetzle maker gadget, you just lay the spaetzle maker over your
pot of water and run the plastic batter holder back and forth and large
pea-sized bits quickly drop into the boiling water. Nothing to it! If
you have a colander/strainer with largish holes (like 1/4 inch ones),
or a large slotted serving type of spoon with biggish holes, you can
pretty easily use this as well, but it ain't nearly as fun as the
spaetzle maker! Yes, I said 'ain't'!
1. In a large bowl, combine flour and salt. In another bowl,
whisk eggs and milk together. Make a little well in the center of the
flour/salt mound and pour in the egg-milk mixture. Gradually pull some
flour from the edges down and combine well. The batter will be smooth
and thick. Let the batter rest 10-15 minutes.