Spatzle, or spaetzle, is a traditional German-style pasta. While the basic ingredients remain the same, there are many ways to change the taste of spatzle. No matter what flavor you make, the cooking process remains the same. The finished spatzle remains a perfect complement to any German meal such as sauerbraten or Wiener schnitzel.
Instructions
1. Measure the dry ingredients in a mixing bowl. Make a well in the center. Stir in the eggs and 1/2 cup water.
2. Work the mixture together until a stiff dough forms. You may need to mix with your hands. Also, you may need to add a little bit more water. At this point you may add other ingredients such as spinach or ham.
3. Knead the mixture until the dough comes away from the sides of the bowl. Let the dough rest for 30 minutes in a warm spot.
4. Roll the dough on a breadboard. You may need to add flour to keep the spatzle from sticking. If it's too stiff, add a bit more water. Roll the spatzle until it's about 1/8 inch thick.
5. Boil water in a cooking pot. Add a pinch of salt.
6. Cut the spatzle into thin strips. Transfer the strips to a plate. Drop the strips into the rapidly boiling water.
7. Watch for the spatzle to rise to the water's surface. This should take about 5 minutes. Remove the spatzle from the water. Serve the spatzle plain, or you can make whatever sauce you like. Common sauces are mushrooms and butter, beef gravy and cheese sauce.
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