Wednesday, July 16, 2008


Spaetzle is a staple in most German households, but in spite of my heavy German heritage, I did not learn to make spaetzle from my mother or grandmother, but from Eugenie Mayer Bolz. Mrs. Bolz was the granddaughter of Oscar Mayer. I was fortunate enough to spend a summer working for her as her live-in companion. I learned a tremendous amount from that amazing woman, not just about food, meats, but about her family, her history and her traditions. I later adapted this recipe, after trying spaetzle from a variety of wonderful cooks. This has become a staple in my home, with my children and I know will be passed on for generations.

2 cups of flour
4 eggs
2 t salt
8 T sour cream
Whole milk to thin out batter

Sift flour and salt. Lightly beat eggs and add to flour
mixture. Add sour cream and mix until incorporated. Add milk until
batter is the consistency of sticky dough.

Use a spaetzle maker to add to pot of boiling, salted water. Cook until noodles float to top. Drain. Heat nonstick frying pan. Add 2-3 tablespoons of butter. When butter is brown, add cooked/drained spaetzle. Fry until lightly brown, about 2 minutes. Serve immediately.
Can add noodle dough to soups as dumplings as well.

Add your favorite herbs to the batter. Thyme, rosemary, basil, then tossed in olive oil make a wonderful noodle served with lamb. Pesto is another great addition. Experiment! It is a versatile noodle that will inspire your creativity!

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