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. 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.
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 haven’t made this one gluten free yet, but you’d just want to substitute gluten free flour for regular.
- 1 c. Flour (or gluten free flour)
- 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 spaetle 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.