The German minor I earned in college doesn't get utilized much in my daily existence. Yes, some of my knowledge about German history does come in handy for Jeopardy questions and I can pronounce German last names (of which there are a multitude in Minnesota). But the most profound impact my studies imparted upon me is my love of spätzle, developed after a "conversation night" at a German restaurant.
Although most recipes indicate that you can make spätzle by pressing the dough through the holes in a colander, I highly recommend that you invest in a spätzle maker. You can get a decent one for less than $15, and they're a cinch to use.
This recipe makes enough spätzle to serve four as a generous side dish, or two as an entrée.
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon oil
- 1 cup water
Bring a large pot of water to a boil. Meanwhile, combine the ingredients and mix thoroughly.
Place spätzle maker over the pot of boiling water.
Fill the rectangular cup with dough and slide back and forth, so that the dough falls into the boiling water. The spätzle is done when it floats to the top; remove with a slotted spoon. Continue in this manner until all the dough has been used.
Serve with a sprinkling of cheddar cheese (my preference) or add some gravy (Mike's favorite). Sehr lecker!