These pillowy, miniature dumplings are a staple in German cuisine. My Mama knew how to make them and even gave me her Spaetzel maker! I still have it, too. And I use it. You can order them online. Spaetzel is a side-dish. Its served different ways: with just plain butter; sprinkled with a hearty cheese. I like serving mine with browned butter.
- 2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a nice flavor)
- 4 large eggs
Lay your spaetzel maker over a pot of boiling water or broth and fill the slider with the spaetzel. Slide it back and forth rapidly to drop little dumplings into the boiling water until the compartment is empty.
Let the spaetzel boil until their solid and dumpling like- they will rise to the top when done.
Scoop them out with a slotted spoon and allow it to drain in a strainer.
I make browned butter and keep it warm. After I drain the noodles, I plop them into a non-stick pan and toss them with the browned butter.
Oh man! Talk about joy!