This German side dish is easy to prepare and cook. It can be enhanced with chopped onions, bacon and parsley. I am including two recipes, one from my German friend and another from my husband's grandmother. Both are very easy to make.
Recipe #2 from my husband's grandmother. The texture of the dough is a little thicker and you will need a different gadget or the board with the knife.
3/4cup watercombine with milk
2 1/2 to 3cupsflour
Build a "well of four" put in eggs, water and milk. Add more flour as need to a thick consistency
Using a wooden spoon or an electric mixer with a double attachment mix all ingredients. Work the dough until it forms large bubbles, and let it rest. While the dough is resting, bring a pot of salted water to a boil. Add the oil. Fill the spaetzle press up to 1" from the top. Hold about 6" from the top of the water. Slowly press over the boiling water. You can use a knife to cut the spaetzle close to the bottom of the press. Wait until the spaetzles float to the top and transfer with a slotted spoon to a bowl. Repeat the process until done.
In a skillet saute 1/3 cup of chopped onion and 3 slices of thick bacon cut into small pieces. Toss in the spaetzles and brown slightly. Garnish with chopped parsley.
Amount Per Serving
Calories 253Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g10%
Total Carbohydrates 33g11%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.