Tuesday, November 27, 2018

Undine's Spätzle


As part of my German wine pairing dinner, Undine made her Spätzle and showed me how. 


These noodles are traditional in Germany, but especially in Baden-Württemberg which is in the southwestern part of the country and encompasses a cultural, historial, and linguistic region called Swabia. The origin of the word Spätzle comes from Swabian meaning 'little sparrows' from the pointed tip that resembles the beak of a bird. Grateful for generous friends who not only cook for me but share their recipes. Danke, Undine!

Ingredients

  • 1-1/2 C flour
  • 2 eggs
  • 3/4 C water (she uses a little less)
  • couple pinches of salt
  • freshly ground nutmeg
  • 3 to 4 T butter
  • parsley for serving
  • Also needed: microplane and, if you can, a Spätzle maker

Procedure

Place eggs in a bowl and beat until well-combined. Add in flour and grate fresh nutmeg over the top. I asked her how much; she responded, "You can never have enough nutmeg." Okay. Whisk to combine into a loose batter.

Bring a pot of water to boil and place the Spätzle maker directly over the top. Spoon the batter into the Spätzle maker and push the batter through to create the pasta.


Okay. So, I just have to say, if you don't own a Spätzle maker, don't despair. I can see using a large-holed colander and pushing the batter through that.


Boil in batches until the noodles are fluffy and float to the top. Spoon the cooked noodles into a colander to drain and repeat until finished.


Once all noodles are boiled, melt butter in a pan and fry the Spätzle. Stir in chopped parsley and sprinkle in more nutmeg and salt to taste. To serve, offer a brown gravy for diners to pour over the top. Enjoy!

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