One of my fondest memories growing up was my Grandmother making Spatzle on cold, rainy days. They are the German version of noodles, and they are doughy, yummy goodness. The funny thing is, as an adult I make these and call them my 'lazy noodles', because all you have to do is mix up the ingredients and drop them into boiling water. This recipe is for basic spatzle, and once cooked can be served with pasta, gravy, butter and fresh herbs, or just thrown straight into a soup. Today, I'm cooking chicken spatzle soup with carrots, cabbage, onion, and the leftover rotisserie chicken we had last night- mixed with some olive oil, butter, Herbs de Provence, and Thyme. Simple, easy, and perfect for a cold winter day.
Spatzle:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 3 eggs lightly beaten
- 1/2 cup milk
Sift the flour, salt and nutmeg together. Pour eggs and milk into the flour mixture and mix well for about 2-3 minutes.Add more flour if needed to keep the dough sticky. Bring 4-5 cups of water to a rolling boil. Transfer the dough mixture onto a cutting board. Using a sharp knife, cut small sections of the dough and allow the dough to drop off the knife into the boiling water. You can use large knife cuttings, or smaller, depending on the size of noodle you want. I generally use long, thin knife cuttings, so the noodles turn out thinner. (You can also push the dough through a colander to obtain a more uniform noodle if you'd like). Once you've repeated this process with your dough, stir the cooking noodles with a slotted wooden spoon and allow to cook for 6-8 minutes.
Transfer noodles into butter, sauce, soup, or however you want to prepare them. They are yummy with butter, fresh Parmesan cheese, and a little fresh herbs (Fresh rosemary or Thyme from the garden when I can), or Herbs de Provence.
Enjoy!
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