Spaetzle, an easy German Egg Noodle

My mother’s mother was of German descent. In fact, my mother spoke German as a child.  She had to learn to speak English to be able to go to school!  I was an adult before I knew this about her.  Unfortunately, I never knew my grandmother.  She died when I was a baby.  I did learn some of her recipes, though.  By the time I was in high school, I had made several German recipes with my mother.  In fact, I though everyone’s mother cooked dishes from all over the world.  My mom did!

She would make American, Chinese, Italian, British, French and German meals all the time.  I think I was very lucky to grow up in a home where the making and sharing of food was so important.  She also taught me how to stretch a meal to feed “just one more!”  No one ever left our house hungry.  I’m afraid it’s in my blood.

One of my favorite meals that mom would make was spaetzle.  She would make the noodles–so light and fluffy and top them with beef and beef gravy.  Usually she served it with peas and carrots on the side.  It was a great winter meal.  I was talking about this one day to my son and he said I had never made it for him.  That was it–I just had to carry on this tradition.  Now, I guess I’ll have to make it often as everyone enjoyed that meal.  I made it easy as I used some meatballs I had in the freezer and made a simple gravy for them.  Here is the recipe for the spaetzle–an easy German egg noodle.  Enjoy!

Spaetzle, an easy German Egg Noodle
 
Author:
Ingredients
  • 2 cups Baking Free™ glutten-free All Purpose Flour (248 g)
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 4 eggs, beaten
  • ½ cup milk
  • butter
Instructions
  1. Stir the dry ingredients together in a medium bowl. Combine the milk and the beaten eggs in a separate bowl. Pour the egg mix into the dry ingredients slowly and stir to combine. This will make a batter.
  2. Bring a large pot half full with salted water to a rolling boil. Push the batter through the holes in a colander to make the noodles. Do this in batches--I did 4 batches. Let the noodles cook in the boiling water about 3 minutes. The will float when they are done. Remove from the boiling water with a slotted spoon.
  3. Put the cooked noodles in another colander or strainer and stop the cooking by running cold water over them Place the completed noodles in a bowl and cover with a clean kitchen towel. Continue doing these steps until all the batter is used.
  4. Serve warm, topped with gravy and meat or vegetables. Makes 6 servings.

 

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