What is this crazy gadget you ask? Why a spaezle maker, of course!
When a good friend first introduced me to spaetzle 5 years ago, I thought I had died and gone to heaven. I’d heard of spaetzle, but I had no clue what it was. Her spaetzle was blanketed in a delicious, saucy Chicken Paprikash (another post for another day).
I know it sort of looks like a cheese grater, but it doesn’t do that at all. The part my hand is resting on, is filled with batter and then slid back and forth as the batter drips down into the pot of boiling salt water. (You can also use a colander with large holes.)
I use a recipe from my old Better Homes and Gardens–the red and white one. I’ve loved it. But most recipes are basically the same–maybe with varying amounts of eggs or milk.
This is a good basic one. Some also use a little baking powder. Also, I 1 1/2 the recipe to make enough for plenty of leftovers.
2 cups al-purpose flour
1 tsp. salt
3/4 cup milk
1/2 cup fine dry bread crumbs (I omit this most of the time)
1/4 cup butter, melted
Whisk the flour and salt in a large bowl. In another bowl, whisk the eggs and milk. Add the liquid to the dry ingredients.
Stir very well until smooth.
Hold the spaetzle maker over a pot of salted, boiling water.
Press batter through to form the spaetzle. Cook and stir for 5 minutes.
Drain well–I happen to like using a Bamboo Strainer to remove the spaetzle.
Combine the bread crumbs and melted butter and sprinkle over the spaetzle. (I just toss the spaezle with melted butter.)
Makes about 4 cups.
I had a moment of genius when I decided to serve our Sunday dinner–Beef Stroganoff over spaezle. It was marvelous. Absolutely marvelous.