Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Saturday, October 1, 2011

German Spätzle

Pronounced:  schpay-tzlee with a long e

Hi,  Well we are winding down our week of German cooking and the last dish on my list is Spätzle, which is a traditional German dumpling or noodle boiled in water or broth then pan fried in butter and served as a side dish.  I  looked at  several recipes and found a super easy one to share with you and believe me, once you try this and taste it’s goodness you will be subbing Spätzle for rice or potatoes in many of your favorite meals.   If you don’t have the 8 ingredients already in your fridge or pantry now, run to the store and get’em.   This recipe is sooooo good I would not change a thing.    EXCEPT ~~~  I mixed my dough in my trusty old food processor and this is the gist of it…….


Note:  You will need a spaetzle maker, or a large holed sieve or metal grater, or a potato ricer (which is what I used and it worked out perfectly).  Or you can even roll the dough out in a little bit of flour, flatten it with a roller and cut small bits of it to drop in the simmering water.



Ingredients:

1 cup all-purpose flour  (plus more to thicken dough if needed)
1/4 cup milk
2 eggs
1/4  teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2  teaspoon salt
     ~~~~~~~~~~~~~
1 gallon hot water
1 Tablespoon canola oil
2 tablespoons butter
2 tablespoons chopped fresh parsley


Directions:

To a large cooking pot, add the water and oil and bring to a boil - then reduce the heat and simmer. 

  
Meanwhile, to a medium size mixing bowl add the flour, salt, white pepper, and nutmeg.  Dry whisk to combine.  


 Then, to the bowl of a food processor add the eggs and milk.  Run on low until well combined.   


Then, gently add the dry ingredients to the food processor and then run again on low until well combined.    

If the dough is not smooth and elastic add a little more flour and run on low again until well combined.   



Now, press dough through spaetzle maker, or potato ricer.   If using a potato ricer, only fill 1/4 full.  Bring down the top and gently press  over simmering water.   The little bits of dough will sink to the bottom and then slowly rise to the top.


Cook 5 to 8 minutes and then scoop the little noodles out and deposit into a colander to drain.




Repeat this process until you have used all of the batter.

Then, saute' the cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.




Enjoy !! 


Shown with German Sauerbraten:    German Sauerbraten

Original Recipe:  German Spaetzle Dumplings -- All Recipes.Com

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