Spätzle

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It’s fall and that means German food is at the top of my cravings list. We’re celebrating Oktoberfest this Thursday (late, I know, but it takes time to sour meat) with the kids and one of the traditional sides with Bratwurst is spätzle. Like most family comfort foods there are endless variations on spätzle, but here is the Cline family version.

Ingredients:

3 cups sifted AP flour
1 tsp salt
4 room temperature large eggs, beaten
3/4 c milk

Sift the flour into a bowl, add salt then make a well in the center and deposit the beaten eggs. Stir to combine while gradually adding milk. Dough is very stiff. Let rest while you bring a large pot (at least 6 quarts, please) of salted water to a rolling boil.

Put 1/2 c dough into spätzle press or use colander and spatula to extrude dough into boiling water. Remove spätzle as soon as it floats to surface of pot and drain. Do not rinse!

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Brown 2-3 tablespoons of butter in a skillet. Grate in whole nutmeg (maybe an 8th of a teaspoon) to bloom the flavor. Add spätzle and toss to coat well. Cook 6-7 minutes.

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Feeds 4-6 as a side dish. If you must be a foodie sprinkle with fresh parsley before serving.

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