Spaetzl is a German egg noodle that is poached in water. It is really great simply tossed in butter or margarine and herbs, but you can also go a bit untraditional and mix with a pesto or other sauces. It can be served with really anything, just like pasta.
Spaetzl
Servings
4 Servings
Ingredients
- 1 cup soy buttermilk soymilk mixed with 1 tablespoon lemon juice
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups flour more if needed
- 2 tablespoons margarine
- 1 tablespoon finely chopped herbs
- Salt and pepper to taste
Instructions
- 1 Boil a large pot of water.
- 2 Meanwhile, in a large bowl, combine milk, eggs, salt and pepper. Once blended, slowly stir in the flour until the mixture becomes a soft batter.
- 3 Place a colander with large holes over the pot and press small amounts of the batter through the holes directly into the water using a rubber spatula.
- 4 As the spaetzl rises to the surface of the water, use a slotted spoon to transfer to a serving dish.
- 5 Mix margarine with your favorite herbs and salt and pepper and mix in with the hot spaetzl.
Am eating for supper now. Added some mixed veg, grated cheese and a teaspoon of tomato puree. Hardley need to buy pasta with this recipe. I wonder if boiled for longer if it would be less heavy? Certainly worth making. Understand now why one can’tcut Iit into strips.
Thanks for that. I am going to try it tonight and will let you know how it goes. Perhaps I will try both ways.
I will have to add an intro. The batter is really thin, like pancake batter, so you can’t really make any other shapes easily. I now use a potato ricer, it is the easiest way to make it and if your batter is a little thicker you can make it into longer strands, but they will still break easily.
Yes, totally, but a bit fluffier.
It is basically a noodle, it is a German recipe for a type of egg noodle that is often sautéed in butter (or olive oil for us) and herbs and served with sausage or schnitzel, but it can really be served with anything even fish and/or just veggies if you want to use the butter.
What exaclly is this? What would it be served with?
its almost like egg barley or farfel!
This at first glance did not look so good but now I realise its pasta I will have a go. Can one make strips or any shapes of it instead of putting through a sieve?
its worth the mess. its homemade fresh herbed pasta
I made this recipe again tonight and I found it way too messy, however I love how it comes out. So, if you are up for it, it is worth it, but next time I am going to find a spaetzl press.