Unless you have a super German family member, chances are you’ve never heard of spaetzle. And let me tell you, you missed something! Spaetzle is a small dumpling that originated in Europe, most commonly in parts of Germany. It’s great to serve as a side dish in place of mashed potatoes or as egg noodles in your favorite soup.
- 2 cups Flour
- 1 teaspoon salt
- 2 Eggs, beaten
- ¾ cups Milk
In a bowl, whisk the flour and salt.
Make a well in the center of the flour and add the eggs and milk. Gently fold the flour into the wet mixture. The dough will be very sticky, but that’s okay.
In a large saucepan over medium-high heat, bring the salted water to a gentle boil. Place the noodle dough in the bowl of a spaetzle maker and push the dough into the boiling water. If you don’t have a spaetzle maker, put the batter in a colander and push through the holes with a spoon or scraper.
Once all the noodles are pressed down, gently stir the noodles occasionally for 2-3 minutes until the spaetzle floats to the top of the pan. Drain and serve.