Total time: 35 minutes
Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
2 large eggs
½ cup (120 ml) milk or buttermilk
1½ cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour (approximately – have more on hand, in case)
up to 1 tablespoon (15 ml) of herbs and spices (optional – I added 1 tsp nutmeg instead)
1 tablespoon (15 ml) (3 gm) fresh parsley, chopped (optional decoration, I skipped this)
1. In a large bowl, whisk together eggs, milk and any herbs and spices that you want to incorporate into the spätzle.
2. Incorporate the flour in small batches, by sifting in a small amount at a time and mixing until the flour is completely integrated. Keep adding flour until the dough becomes elastic, smooth and very hard to stir.
Boil a large pot of water. Dip a table spoon into the boiling water to wet it. To form the spätzle, fill the tablespoon about half way with dough, and release into the boiling water.
4. Boil for 15 to 20 minutes.
5. Drain the water from the spätzle. Because it’s full of fun craters where water can hide, you will need to drain it especially well. Toss with the chopped parsley.
Seen here paired with chicken paprikash.
I pushed my dough through these holes I found in what I think is a food processor salad bowl (I really have no idea, I just found this thing in my “miscellaneous drawer” in the kitchen). I got a little warm standing above the boiling water, but it was worth it. Because the pieces were so much smaller and more spätzle-y, I only had to cook them 8-10 minutes, but I had to do two batches.
This was so fast and easy, and it made a light and tasty noodle.