My Childhood Comfort – Spaetzle:German Egg Noodles

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Childhood memories of my grandmother’s perfume mixed with the enticing savory smells of German food cooking on the stove and baking in the oven fill my head. Dinner at Oma’s was the best. She always had piles of rouladen, a big bowl of goulash, soft buttery mashed potatoes, sweet honey glazed carrots, broccoli and cauliflower casserole and hot dinner rolls. And mildly sweet flaky cheese and cabbage strudels that I plan to share with you one day as well.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

But one of my favorite childhood dishes was her rich and buttery spaetzle, fresh boiled egg noodle dumplings tossed with fresh butter. The spaetzle made a great base for rich goulash and the gravy from the rouladen.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Or shown here with my Quick Marinated Top Sirloin Steak. Just look at those rich egg noodles-so delicious, they melt in your mouth! And my family loves these noodles, especially my most finicky one!

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

What I LOVE about these noodles is they can be done from start to finish in only 25 minutes. And the process of making these delicious dumplings is quite simple. I use my spaetzle press to make these, but a spoon and a colander work great too, as I’ve used in my earlier days.

So gather your ingredients to make these noodles and serve them anyway you like.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Spaetzle: German Egg Noodles
This recipe is from the Better Homes and Gardens Cookbook 

Ingredients:
2 cups flour
2 eggs, lightly beaten
2/3 cups milk
1/4 tsp salt
2 Tb butter
parsley and/or 3 Tb bread crumbs (optional)

First bring a large pot of salted water to boiling.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Mix together the first 4 ingredients in a medium bowl with a fork.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Until you have a nicely incorporated sticky dough.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Once the water is at a rolling boil, spoon the dough into a spaetzle press or into a colander.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Squeeze the spaetzle press lightly or press the dough into the colander with the back of a spoon.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

The dough will hang and drop into the water as you continue pressing the dough.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

The dough will sink and rise quickly in the water as the noodles cook. Try not to overcrowd the pot.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Boil the spaetzle for about 2-4 minutes per batch, until the spaetzle are puffed slightly like a skinny dumpling. With a slotted spoon, remove the spaetzle to a large bowl with a lid, or cover with a towel, while you continue cooking the rest of the dough.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Top the spaetzle with the butter.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

And toss lightly to coat the egg noodles.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Sprinkle with parsley flakes or bread crumbs and enjoy. Makes 8 side dish servings.

Spaetzle - German Egg Noodles | Famished Fish, Finicky Shark

Spaetzle:German Egg Noodles

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 8

Per Serving 171 calories

Fat 5 g

Carbs 25 g

Protein 6 g

8

Spaetzle:German Egg Noodles

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups all purpose flour
  • 2 eggs, lightly beaten
  • 2/3 cups milk
  • 1/4 tsp salt
  • 2 Tb butter
  • parsley and/or 6 Tb bread crumbs (optional)

Instructions

  1. In a large pot, bring about 6 cups of lightly salted water to boiling.
  2. Mix together the first 4 ingredients in a medium bowl with a fork until the dough is incorporated and sticky.
  3. Once the water is at a rolling boil, spoon the dough into a spaetzle press or into a colander. Squeeze the spaetzle press lightly or press the dough into the colander with the back of a spoon. The dough will hang and drop into the water as you continue pressing the dough.
  4. The dough will sink and rise quickly in the water as the noodles cook. Try not to overcrowd the pot. Boil the spaetzle for about 2-4 minutes per batch, until the spaetzle are puffed slightly like a skinny dumpling. With a slotted spoon, remove the spaetzle to a large bowl with a lid, or cover with a towel, while you continue cooking the rest of the dough.
  5. Top the spaetzle with the butter and toss lightly to coat.
  6. Garnish with parsley and/or bread crumbs.

Notes

Serve as a side to meat dish with or without gravy.

What is one of favorite childhood comfort foods?

You may also enjoy 20 Minute Lunchbox Lasagna

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