I had a fair amount of spaetzle on my mission. Haha, I’m not sure I ever actually had any made by Germans–the missionaries just always seemed to make it because it was fairly easy and fun. And cheap. We generally eat it with cheese, so that it’s a lot like macaroni and cheese. But you can add onion, ham, or whatever you’d like, and warm it like a casserole. Or eat it with brown gravy on top. It’s not the most photogenic food, but it’s delicious.
I still sometimes make spaetzle as a side for Oktoberfest or when I make Schnitzel. White cheese like Emmentaler is more authentic, but you can use cheddar. Or use mozzarella if you want white cheese but don’t want the more expensive kinds. (I used mozzarella in the photo.)
If you’re making this one gluten free, it turns out great. I couldn’t even tell it was gluten free. Just substitute the cup for cup gluten free flour for the regular flour. Also remember to spoon the flour into the measuring cup and level it off with a knife.
Make it a meal with:
- Schnitzel, Berner Wuerstl, or Bratwurst Splits
- Green Salad
- Soft Pretzels and Nutella
- Chocolate Pudding with Whipped Cream and European Cookies
- 1 c. Flour (or gluten free flour with xanthan gum)
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 2 Eggs
- 1/2 c. Milk
- Shredded Cheese
Mix all ingredients in a bowl except the cheese. You may need more milk. It should be slightly thicker than pancake batter because it has to drip through holes. Prepare a pot of water (almost to boiling). Over the pot, place a spaetzle maker or colander. Drop a few spoonfuls of batter into the colander and let the batter drip into the pot. When the spaetzle floats, use a slotted spoon to transfer it to a strainer. Once strained, place in a greased baking dish and cover a layer with shredded cheese. Then place in the oven and broil to melt the cheese.