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Spaetzle

September 9, 2009 by Sophie G

Germans have traditionally eaten their biggest meal of the day— dinner—at about noon. Dinner is a hearty meal that usually starts with soup, especially if it’s a festive dinner. This is followed by some sort of meat—usually a roast. Pork is served most often. Beef, poultry such as goose, and game including venison are well liked too. The meat is served with potatoes, spaetzle, or dumplings; a salad; and one or two kinds of vegetable.

Spaetzle

Spaetzle is especially popular in the Black Forest region of Germany. It is usually served in place of potatoes or noodles with a roast as part of a filling dinner.

INGREDIENTS:

1 3/4 c. all-purpose flour
1 tsp. salt
2 eggs, beaten
1/2 to 3/4 c. warm water
2 tbsp. butter

METHOD:

1. Sift flour and 1/2 tsp. salt together into a medium bowl. Make a hollow in the center of flour and add eggs and 1/4 c. warm water. Slowly stir the flour into the liquid.

2. Stir in remaining water, little by little, until mixture has the consistency of cookie dough. Beat vigorously with wooden spoon until small bubbles form.

3. Fill a large saucepan half full of water and add 1/2 tsp. salt. Bring to a boil. Scoop up small pieces of dough with a wet teaspoon and drop into water. Cook only enough spaetzle at a time to fill the pan without touching.

4. Boil, uncovered, for 6 to 8 minutes, or until tender. Remove from water with slotted spoon.

5. When all of spaetzle is done, rinse with cold water and drain well.

6. Just before serving, place spaetzle in medium saucepan with the butter. Cook, stirring constantly, over low heat until butter is melted.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4 to 6