Original German Swabian Spaetzle Food

ORIGINAL GERMAN SWABIAN SPAETZLE

Steps:

• Bring a large pot of salted water to a boil on the stove. While this is heating, sift the flour into a bowl.
• In another bowl, whisk the eggs with the salt and water.
• Gradually add the egg mixture to the flour and whisk together by hand or using an electric mixer until the batter is well beaten and bubbly, without any clumps of flour.
• Using a spaetzle maker or cutting board and bench scraper (or a long, think chef's knife) spread a thin layer of dough onto the board and slowly scrape strips directly into the boiling water.
• After 3-5 minutes, the first spaetzle that were added to the pot will begin bobbing to the top. This means they are cooked. They can be taken out with a skimmer and put into a colander to drain.
• Toss to coat with butter and add a sprinkling of salt and pepper. Serve hot.
• Lightly pan fry in butter until light brown and a bit crispy.
• Serve sprinkled with grated cheese, crumbled bacon, chopped fresh herbs, or sautéed onions.

SPAETZLE SWABIAN STYLE

Steps:

• Add flour to a stand mixer bowl.
• Add salt and nutmeg and blend into flour.
• Add the eggs and mix on a medium-low setting until well combined.
• Slowly add the water and mix well until the batter is smooth and shiny.
• Let batter rest for about 5-10 min.
• In the meantime, heat water in a large pot.
• Stir dough one more time.
• Add about 1 ½ tbsp. salt to the boiling water.
• Press about 1/3 of the batter through a spaetzle maker or strainer.
• Wait until spaetzle float to the top, then let them cook additional 2 - 3 minutes.
• Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
• Repeat until all batter is used.
• Toss them in melted butter directly before serving.

GERMAN EGG NOODLES: SPAETZLE

Steps:

• Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
• Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
• Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

GERMAN SPAETZLE

Steps:

• Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
• Bring a large pot of salted water to boil.
• Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
• Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
• Add butter to a saucepan and melt over medium-high heat.
• Add spaetzle and saute. (Add onions and garlic for extra flavor.).
• Serve and enjoy!

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

GERMAN SPAETZLE

Steps:

• Gather the ingredients.
• Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
• Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
• In a small bowl, whisk 1/2 cup of milk with the eggs.
• Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
• Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
• The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
• Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
• At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
• Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
• Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

SWABIAN NOODLES (SPATZLE)

Steps:

• Fill large kettle half-full of water and bring to a boil. Combine flour, salt and eggs in a medium-sized mixing bowl, stirring with a fork. Add water until batter stretches 6 - 7 inches before tearing when pulled up on a spoon. Place large spoonful of batter on wooden cutting board, tilt it over kettle and slice thin strips of batter off into the boiling water. Dip knife into cold water between slices to prevent batter from sticking. Cook for 1 - 2 minutes and remove from a slotted spoon. Drain and place in a warmed serving bowl. Continue until batter is gone.