another "it was supposed to be easy!".
i had spatzle on our honeymoon in germany with some bratwurst. i remember then thinking how incredibly simple it was with a little salt, pepper, and butter, but also how i could have eaten an entire plate of that and skipped the brat. so when i saw it show up in food network magazine, i figured i'd see how close i could replicate it.
after dirtying three colanders and four spoons, dinner was finally ready. and needless to say, it wasn't easy.
the problem was the colander. i made the dough with no problems - flour, eggs, water. easy. then came the whole "push it through the holes of a colander over boiling water with a rubber spatula" part. yea, that didn't work so much. i ended up with huge blobs of batter falling into the water instead of smooth, individual strands.
so i tried another colander (i think the holes in the first colander were too small, thus the blobs) with larger holes. same problem as the first. then i tried a slotted spoon. it worked better, but it took forever to push the dough through the spoon. so i tried a second spoon with bigger holes. it still wasn't perfect - or easy - but it worked. and it didn't look too bad either.
and let me tell you, sauteed with a little butter and dusted with garlic powder, it was excellent. not even close to germany perfect, but good none the less.
adapted from food network magazine
3 cups all purpose flour
1 1/2 cups water
pinch kosher salt
2 tablespoons melted butter
- heat a large pot of water over high heat. the spatzle is cooked in boiling water like any other pasta.
- make the dough by mixing together the flour, eggs, and salt. gradually mix in the water until a sticky dough forms. mix in the melted butter.
- when the water is boiling, use a colander with large holes or a spoon with large holes, push the batter through the holes and into the water with a spatula. let cook for about 2 minutes and drain.
- saute with additional butter, pepper, and garlic (or garlic powder or garlic salt) and serve.