As I was typing up the recipe for Sauerbraten, I added a comment that I particularly enjoy it with some egg noodles or German spaetzle. I realized then that I must share with you my favourite recipe for Spaetzle. It is quite easy but so yummy! Thanks to my university roommate Susanne (nee Reitter) for this recipe!
1 tablespoon pepper
1/2 cup water, cold
2 1/2 cups flour
1 tablespoon water, cold
Beat the eggs. Stir in pepper. Add the 1/2 cup of water and then the flour. Beat until smooth. Add the tablespoon of water and stir in until fully absorbed into mixture and smooth again. Fill your spaetzle maker* 3/4 full. Press dough into boiling water. They cook very quickly and will float to the top when ready. Drain and serve.
* If you don’t have a spaetzle maker, a potato ricer will work. I have also heard of people simply using a colander and pushing the dough through with a wooden spoon and having great luck with it. Personally, I found it a bit complicated to get the hang of how to push it through at the right rate so as not to make it all goopy and mushy.