I am sure you have heard about the popular pasta of the South, to be precise from Swabia: Spaetzle. They are a Must for a Sunday lunch or an event. Served with Rindsbraten or Gulasch, Rouladen or any meat that comes with a gravy, it’s the best side dish I know..
But do you know what the word means? It literally means “little sparrows”. Spaetzle are originally from where I grew up, the Baden-Württemberg area of Germany. Some call Spaetzle little dumplings, but I prefer to refer to them as noodles. Spaetzle and salad is considered to be a whole meal – yes. I like them with cheese, vegetable or with lentils. There are many variations possible.
If you really want to be an authentic German cook you make the Spaetzle without a Spaetzle maker. My mother never used a colander, she used a “Spaetzle Schaber” (the metall board) as shown in the video:
picture from: http://www.europeancuisines.com/images/plain_spaetzli.jpg
Ingredients for 4 cups
3 cups flour (wheat, all purpose)
1 tsp salt
1/4 tsp ground nutmeg
1 cup milk
How to make it (with a colander)
– Mix the flour, half od the salt and the nutmeg
– Add eggs, mix them in with a fork
– Pour in milk, stiring constantly with a large spoon until dough is smooth
– Bring water to a boil in a big pot, add remaining salt
– Set a large colander with large holes ove rthe pot and with a spoon press the dough, a few tablespoons at a time, through the colander directly into thr boiling water.
– Stir the Spaetzle gently to prevent them sticking together
– Boil them briskly for 5-8 minutes
– Drain them through a sieve
That’s all, easy to do, even kids can do it.