First Ever Spaetzle - A Recipe for German Egg Noodles

Michael Symon and his German competition were making spaetzle on the cooking network, last week. How simple! If you Google methods of getting the gooey dough into the simmering water, you'll see that there are several techniques. I went with the stainless screen and scraper Michael used; it was ordered on (link) Amazon in a heartbeat. Enter a recipe - here's the basic one I used:

Whisk together 4 eggs, about 1/3 cup milk or water

dashes of salt, pepper and nutmeg (preferably freshly grated)

Add 3 cups all-purpose flour and stir well with wooden spoon. Add more water, if necessary; dough should be sticky.
Cover and refrigerate for an hour, before using; it can be held overnight, too.
(Gluten-free or white whole wheat flours can be substituted)

Photo by Joe, who waited patiently for his first taste!

Scrape portions of dough into salted, simmering water. The squiggles will drop to the bottom of the pot. In the blink of an eye, they will surface and be done... ready to strain into a bowl or onto a towel, if you'd like to dry for freezing. The noodles should be very firm.

If serving hot out of the pot, a light dressing of butter or EVOO, parsley, pepper and garlic powder is perfect. Research tells me that they can also be pan-sautéed to brown.

There are many variations online. How 'bout Punkin' Spaetzle for Turkey Day?? Or Spaetzle Primavera? We are already anticipating adding them to soup. 

Guten Appetit!