Spaetzle

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.

Spaetzle

  • Servings: 8?
  • Difficulty: medium
  • Print

A fun German side. It always takes longer to make than I think, but it’s fun and cheesy.

Ingredients

  • 1 c. Flour (or gluten free flour)
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 Eggs
  • 1/2 c. Milk
  • Shredded Cheese

Directions

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.


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