spätzle

TRADITIONAL GERMAN 

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.

SPÄTZLE

INGREDIENTS:

Makes 2 large servings

Batter:

1 heaping cup of all-purpose flour

½ tsp. salt

pinch of nutmeg (optional)

1 egg

½ cup of cool water

Crumb mix:

1.5 tbsp. butter plus a couple of knobs to finish off (be generous)

4 tbsp. breadcrumbs

salt and pepper

METHOD:

1. 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.
2. Meanwhile, bring a large pot of salted water to a boil.
3. 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.
4. 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.
5. Once your batches of spätzle are done and coated in the butter, sprinkle the breadcrumb mixture on top and gently fold into the spätzle.
6. Wash down with a bottle of good beer and toast to the god of Nudel, ja!