As I was typing up the recipe for Sauerbraten, I added a comment that I particularly enjoy it with some egg noodles or German spaetzle. I realized then that I must share with you my favourite Spaetzle recipe. It is quite easy but so yummy! Thanks to my university roommate Susanne (nee Reitter) for this recipe!
Why do I consider this a good recipe for the 4th of July? Well, my family first arrived in the United States from Germany and settled in the Cincinnati, Ohio area, known for its many German immigrants. This was one of the recipes they would have brought over with them (although sadly, I don’t have their particular recipe for it – despite that, Susanne’s family recipe is amazing!)
1 tablespoon pepper
1/2 cup water, cold
2 1/2 cups flour
1 tablespoon water, cold
Beat the eggs. Stir in pepper. Add the 1/2 cup of water and then the flour. Beat until smooth. Add the tablespoon of water and stir in until fully absorbed into mixture and smooth again. Fill your spaetzle maker* 3/4 full. Press dough into boiling water. They cook very quickly and will float to the top when ready. Drain and serve.
* If you don’t have a spaetzle maker, a potato ricer will work. I have also heard of people simply using a colander and pushing the dough through with a wooden spoon and having great luck with it. Personally, I found it a bit complicated to get the hang of how to push it through at the right rate so as not to make it all goopy and mushy. Recently, I saw someone using a grater or a mandoline for it but again, that looks pretty difficult to me (and perhaps a bit dangerous). I’ll stick with my potato ricer until I get a proper spaetzli maker.