Wednesday, March 4, 2015

Just Before the Storm - Spaetzle

Monday - If egg noodles and dumplings got married and had a child, it would be spaetzle.  Spaetzle is the German name for these cute little egg dumplings, while in Hungarian cuisine these are referred to as galuska or nokedli.  A rose by any other name and all that jazz.  My husband's Hungarian Grandma Blanche used to make something called "nuckaluck" (my spelling) which I presume was the same, or similar.  I don't know how Grandma Blanche made them, but I do require the services of a spaetzle maker.  Non-electric, inexpensive, indispensable.


2 cups all-purpose flour
4 extra-large eggs
2 teaspoons kosher salt
white pepper, to taste
water, as needed (about 2 tablespoons)
butter for the cooked spaetzle
non-stick spray

Fill a medium pot 2/3 full and set on the stove to boil.  Add a good amount of salt to the water.  Spray the spaetzle maker with the non-stick spray.

In large bowl, place about a tablespoon or two of cut up butter.

Put the flour into a medium bowl and with a wooden spoon, make a well in the center.  Crack the eggs into the well, and add the kosher salt and pepper.  Start mixing the egg and flour together with the wooden spoon until well combined .  Add a little water as needed to make a smooth, but sticky batter.

Position the spaetzle maker over the boiling water, and let gravity push the batter through the holes of the spaetzle maker while you slide the holder back and forth, into the boiling water. Cook the spaetzle for at least five minutes, until they are tender, then remove from the pot using a slotted spoon.  Let the excess water drip off each spoonful, and then add to the bowl with the butter.  Continue until all of the spaetzle has been removed to the large bowl, and then add another tablespoon of cut up butter and stir gently so that the spaetzle is lightly coated with melted butter.  Season with more salt and pepper to taste.  You serve this plain, or as the recipient of a tasty sauce.  Enjoy.

No comments:

Post a Comment