Here is a true Recipe for My Grandma’s Spaetzels. My writing mentor keeps telling me that folks want to see Recipes. What he doesn’t understand is that I rarely use recipes. I learned to cook from my Pennsylvania Dutch Grandmother and my British ex-mother-in-law, who was a caterer. Neither measured much conventionally. In the case of my grandmother, the recipes consisted of minimal inexpensive ingredients.
So if you want to try some of my Recipes, and are worried about proportions, I suggest that you get out the salt box and a measuring teaspoon. Pour a teaspoon full of the salt and then dump it into the palm of our hand. When I say a palm full, that is the amount you want. Other measurements will be explained as I go along.
SPAETZLES
For a true “Dutch” item, I make spaetzels to go with the traditional roast pork and sauerkraut on New Year’s Day. They are a simple noodle type side dish and easy to make.
First, put on a fairly deep sauce pan with water and bring to boil while you put together the following.
Recipe Ingredients
Ingredients: You will need eggs, salt and flour. You will also need a clean, dry tea towel spread on the counter to dry the spaetzels when they are cooked. And also a slotted spoon.
Preparation of the Recipe
You start out with eggs. One is usually enough for 2 people. Two eggs for 4 people, etc. Crack the egg in a bowl and then add an egg shell amount of water. (Fill each half of the egg shell with water to measure one egg shell).
Add a palm full (one teaspoon approx.) salt for one or two eggs. Increase the salt proportionally depending upon the number of eggs. Whip this mixture until the egg is mixed with the water.
Now you will begin to add flour. One egg will take at least a cup of flour. Add the flour until the batter is fairly stiff and will drop in clumps from the spoon but still be moist. When you think it is stiff enough, pour the batter out on a plate.
Turn down the heat under the water so it is still moving but not boiling rapidly. With a knife slice pieces into the boiling water. Just a few at a time and let boil until they float to the surface. If they totally break into small pebbles, you haven’t added enough flour. You want clumps about the size of half-dollars, but oblong.
Here is an image of spaetzels. I usually make mine fatter.
Scoop them out onto a clean dry tea towel. When all are cooked, cover them with another towel until just before time to serve them.
About 15 minutes before dinner is served, melt a stick of butter or margarine in a skillet. Add the dried speatzels and stir to coat in the butter and slightly brown them. They should be slightly crisp and warm, but chewy when served. Enjoy!!
