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Spaetzle: Carb of the Year

Spaetzle: Carb of the Year

spaetzle

Spaetzle: Deliciously unhealthy German comfort food. Yum!

Time for another recipe! It’s December; it’s time for magazines, newspapers and blogs everywhere to release their “best of” lists. Well, I’ve already tackled kale, my favorite healthy food for the year. Now, I’m going to tell you about my favorite deliciously unhealthy carb.

Spaeztle are little German-style noodles made out of a eggy dough. Size-wise, they are in between gnocchi and couscous. Something about the noodle’s petite size make them even more delicious than regular pasta. Maybe it’s having more surface area to cover with butter and Parmesan cheese. Just a guess!

To make spaetzle, first you need a spaetzle maker. My first spaetzle maker was bought for me by my mother in Amish country in Ohio.  I want lie and say that spaetzle makers can only be purchased from German grannies in small Bavarian towns or from Amish markets in out-of-the-way regions of Ohio and Pennsylvania, but I won’t. After I lost mine in one of my many moves, I discovered that spaetzle makers are readily available on eBay.

Nope, not a medieval torture device. It's a spaetzle maker.

Once Fed Ex drops your spaetzle maker at your doorstep, making the noodles is simple. Put a pot of water on the stove to boil, and mix the following ingredients in a bowl.

  • 1 cup flour
  • 1/4 cup milk
  • 2 eggs
  • a pinch of nutmeg
  • a pinch of white pepper
  • some salt

When the water reaches a boil, put the spaetzle maker over the pot and pour the dough into the cup part. Moving the holder back and forth against the grates will cause the dough to drip down in blobs into the water. Cook for about 5 minutes. Feel free to saute cooked spaetzle in melted butter and top with shredded cheese.

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