This is fabulous! I too was a first time spaetzel maker and made this to go with a pork loin for Father's Day. I was easy to make - the directions are perfect. I cooked the batter in 3 batches. Everybody raved! I've had spaetzel that was gummy and this had a little chew but was also creamy tasting. I'd always heard to make spaetzle with a colander and the only hard part was my smaller colander had too small holes so I used the big one that fits in my tall stockpock - it was a bit unwieldly and it took my DH and I a bit of juggling but it worked great. Now I'm going to be on the lookout for a smaller colander with just the right sized holes for spaetzel! Thanks Rita for another great recipe. Made for ZWT 7 for the food.commandos
I'd never had, let alone made spaetzel before. I may make it quite often now! DH loves any kind of homemade "noodle" so this was a huge hit. I loved the nutmeg and, of course, brown butter and sage is perfection in my book! Thanks Rita!
I absolutely love this recipe too! I made half a batch by dividing the measurements in half, except for eggs, butter, and salt. I used 3 egg yolks, 1.5 T butter, and 1 t of salt. I didn't have sage and yellow onions at the time, instead I used terragon and 1 medium shallot. IT WORKS!!!
I spent 4.5 years in Germany, and this spaetzle recipe brings back happy memories.
Thanks a million, Rita =D
My first attempt at Spaetzel...had so much fun! Made for ZWT and the Saucy Silverados.
Another favourite dish from my days in Germany and Malcolm's favourite "pasta" type accompaniment! I served this with your Kapernschnitzel (Veal Cutlets With Capers) for a delectable and very German Sunday lunch. I don't have a Spaetzle grater, although I used to have one in Germany, I think it got lost in the move! However, I am quite good at the old slotted spoon method, which is how I made these today. I overcooked them a LITTLE bit, my fault and not yours, so they don't look as defined as yours do, but they were tasty all the same. I used my own home dried sage, as I lost my sage this winter:-( so I could not garnish it with fresh sage leaves this time. The nutmeg is JUST the right amount and made it very authentic in flavour. We are trying to keep our saturated fats down, so I also cut way back on the butter, used just enough to carry the herbs and give the spaetzle some gloss. Made for the Whine and Cheese Gang for the German leg of ZWT#6, merci encore GF! FT:-)
This was so much fun to make, thank you!
Look Mom this is not as hard as you thought it was to make. This brought back good memories from our childhood. Thank you for telling us how to make this the easy way. Excellant!
Oh, this was lovely. I haven't had spaetzle in so long. It's a great idea to use a slotted spoon. I still remember my grandparents buying a special gadget to make it with and the mess gram made trying to learn how to use it. But boy, they made some great spaetzle thought. :D I had this with 7. Grilled Pork Chops With Vanilla-Scented Apples Grilled Pork Chops With Vanilla-Scented Apples Yummy. Made for Zaar World Tour 05