This is a traditional food of the southwest part of Germany, well known for the Mercedes Benz and other top industrial products. These homemade kind of pasta is a family classic and is served with many toppings or meat dishes.
The way to prepare the Spaetzle I have learned from a nice lady on the German/French border near Kehl/Strassbourg.
You find many favorites like:
Käsespaetzle - Cheese melted in layers of Spaetzle with browned onions
Krautspaetzle - Sauerkraut often with bacon mixed with Spaetzle and baked sausages
Spaetzle served with braised beef or pork and it goes great with wild boar and venison dishes.
|Spaetzle Lentils and Wieners|
First rule in preparing Spaetzle:
never use an electric whisk, always use a large wooden spoon and lots of elbow grease! The dough is done, when it makes large bubbles when you beat it with the spoon. Then let is rest 30 minutes.
Making it with 1 kg of flour and 10 eggs will make you sweat more then doing a workout in the gym.
300 g plain flour
3 whole eggs
1 tsp salt
a pinch of nutmeg
some water to get it together, depends on the size of the eggs, just 3 to 5 tbsp may be enough
Take a huge pot with boiling salted water.
You have different ways to make the Spaetzle.
If you have a large colander with bigger holes, you can press the dough into the boiling water.
They sell from Tupperware plastic boards with a scraper for making Spaetzle.
If you have a potato ricer, they often come with different plates with large or small holes.
On the Internet you can find the real Spaetzlepress to buy.
|cooking time is 2 to 3 minutes|
1 clove of garlic
150 g lentils
1 bay leave
1 piece of leek
1 broth cube
1 tbsp vinegar
1 sprig of parsley
|green and brown lentils|
Eat as much Wieners as you like.
If you prepare the lentils with bacon, you can eat it without the Wieners, but who wants that?