SPAETZLE

I made spaetzle for dinner on Sunday with the idea of having enough left over for some fried spaetzle for another meal. That meal was dinner tonight. (I feel awkward calling supper dinner but that’s what most people out here call the evening meal. Haven’t they heard that it’s called a supper club, not a dinner club?) Here is one of the recipes I use when making spaetzle. I have a spaetzle maker with a basket but a sieve with large holes would work.

2 eggs, beaten

1-1/2 c. flour

3/4 c. water

1/4 tsp. salt

1/8 tsp. nutmeg

1 tbsp. ham base or 1 bouillon cube

Combine eggs, water, flour, salt, and nutmeg. Beat well. Add ham base to 6 cups boiling water. Put batter into the square basket of the spaetzle maker and place over a pot of boiling water. Slide basket back and forth, letting tiny dumplings fall into the boiling water. When done, they will rise to the surface. Use a large slotted spoon to dip them out into a large covered bowl. Repeat the process until all the dough is used up. Lightly toss with butter. You could also add parsley and salt to taste. Serve in place of noodles, rice, or potatoes.

Consistency of the batter/dough is the most important thing. If batter seems too thick, add 1 tbsp. or water at a time to desired consistency.

To fry leftovers, melt butter and/or olive oil/vegetable oil in skillet. Add spaetzle and fry until crispy or a nice brown color.

Keep your fork

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