I’m going to continue on this whole German Style Food Kick I’m
on and spend a whole post talking about spaetzle.
on and spend a whole post talking about spaetzle.
Spaetzle is basically a quick and easy to make German pasta.
It is one of my favorite things to make at home because it adds texture and a
little finesse to our usual dinners in the place of pasta, potatoes or rice.
The secret is to sauté it after it has been cooked in the boiling
water. I don’t mention this in my instructions because it’s not necessary, and I
don’t think it’s the traditional way it’s made either, but I really believe a
little sauté in butter or oil to give it
a little brown and crisp a few of the individual noodles makes all the
difference. I have been known to cook the spaetzle this way with a few herbs and
have that for a meal. I just love the textures!
water. I don’t mention this in my instructions because it’s not necessary, and I
don’t think it’s the traditional way it’s made either, but I really believe a
little sauté in butter or oil to give it
a little brown and crisp a few of the individual noodles makes all the
difference. I have been known to cook the spaetzle this way with a few herbs and
have that for a meal. I just love the textures!
I for some unknown reason always make it with pork, but
there’s no reason to, I just usually do. It can go as a basic side dish for
nearly anything. It’s great for sopping up gravy, from something like say
roulade, or the sweeter drippings from Apple Pork Chops. Just a few ideas for
you.
I don’t know why I’m getting up on my soap box here to try
and talk you into loving spaetzle as much as I do. It really doesn’t need my
enthusiasm but it’s getting it any way I suppose.
and talk you into loving spaetzle as much as I do. It really doesn’t need my
enthusiasm but it’s getting it any way I suppose.
Spaetzle
2 cups all-purpose flour
6 eggs
¼ cup milk
Bring a large pot of salted water to a boil. Meanwhile in a
bowl beat the eggs together with the milk to form an incorporated mixture.
Slowly add in the flour until smooth dough is formed. Either with a spaetzle
maker or a colander (I always use a colander). In small batches lightly press
the dough through the colander into the boiling water. When the spaetzle begins
to float remove it with a slotted spoon and set it aside. Add a drizzle of oil
to keep the pasta from sticking and serve warm, once all the spaetzle has
cooked.
bowl beat the eggs together with the milk to form an incorporated mixture.
Slowly add in the flour until smooth dough is formed. Either with a spaetzle
maker or a colander (I always use a colander). In small batches lightly press
the dough through the colander into the boiling water. When the spaetzle begins
to float remove it with a slotted spoon and set it aside. Add a drizzle of oil
to keep the pasta from sticking and serve warm, once all the spaetzle has
cooked.
I genuinely enjoy studying on this internet site , it holds good blog posts. “One doesn’t discover new lands without consenting to lose sight of the shore for a very long time.” by Andre Gide.
Whoa! This blog looks exactly like my old one! It’s on a entirely different topic but it has pretty much the same layout and design. Wonderful choice of colors!
I must say, as a lot as I enjoyed reading what you had to say, I couldnt help but lose interest after a while. Its as if you had a wonderful grasp on the subject matter, but you forgot to include your readers. Perhaps you should think about this from far more than one angle. Or maybe you shouldnt generalise so considerably. Its better if you think about what others may have to say instead of just going for a gut reaction to the subject. Think about adjusting your own believed process and giving others who may read this the benefit of the doubt.Jobs offered