EGG NOODLES OR SPÄTZLE
I love noodles, all types of noodles; from Japanese ramen to Italian pasta, from Valencian fideuà to Asian rice vermicelli. But there is a lesser known noodle among this international band of brothers, and it’s one of my favourites, the German spätzle. In fact the word noodle comes from the German word nudel! I like it as an accompaniment to schnitzel, served with a meat stew or topped off with a rich mushroom sauce. However, you can always have it on its own as well … maybe with some cheese melted in, mmmm. More than any noodle that I know of, spätzle is best made fresh but not to worry it’s simple and rib-sticking good.
Makes 2 large servings
1 heaping cup of all-purpose flour
½ tsp. salt
pinch of nutmeg (optional)
½ cup of cool water
1.5 tbsp. butter plus a couple of knobs to finish off (be generous)
4 tbsp. breadcrumbs
salt and pepper
- In a bowl, combine flour, salt and nutmeg, break in one egg and give it a stir to incorporate the egg into the dry ingredients. Add the water in gradually while stirring continuously with a wooden spoon until the batter becomes quite smooth and elastic. This should take about 10 minutes and it’s supposed to give your arm a good workout. Set aside in cool place.
- Meanwhile, bring a large pot of salted water to a boil.
- In a pan, melt the butter. Add in the breadcrumbs and fry on medium heat until they turn brown and nutty. Season well with salt and pepper. Set aside.
- I use my spätzle press to form the spätzle but you can also use a large-holed colander or slotted spoon. Over the simmering water, push the dough through the holes with a spatula or spoon. This is best done in batches so that you don’t overcrowd the pot. Once the little worm-like noodles float to the top they’re done. Spoon them out with a sieve or slotted spoon and place onto a dish dotted with a few knobs of butter. Give the spätzle a gentle toss making sure they are coated in the butter, this will ensure that they don’t dry out but remain luscious and delicious.
- Once your batches of spätzle are done and coated in the butter, sprinkle the breadcrumb mixture on top and gently fold into the spätzle.
- Wash down with a bottle of good beer and toast to the god of Nudel, ja!