These little batter noodles were made whenever Grandma Block cooked a pot roast or sauerbraten. She started the spaetzle batter about an hour ahead of time, beat the batter with a wooden paddle for a minute or two, then let the batter “rest” for a little while. Then it would be beaten some more. In fact, whenever anyone headed for the kitchen, they’d be asked to “Give the spaetzles a stir!” By the time it was ready to use, the batter was elastic, shiny and slightly thick. (The batter works well even without all that beating!)
Ingredients:
- 4 eggs
- ½ c water
- 2 c flour
- pinch salt
- ¼ lb butter
- 1 Tab herbs, chopped – sage, rosemary, chives, parsley – whatever is fresh
Directions:
- Boil at least 2 quarts of water in a large (3 qt or more) pan.
- Whisk eggs and ½ cup water together. (Use large mixer)
- Gradually add flour and salt, beating well.
- Let dough rest 15-20 minutes, beat again.
- Repeat several times.
- Push through spaetzle maker or large holed colander with a wooden spoon into boiling water. If dough is too thick, put on flat surface and cut small pieces off into the boiling water. (probably the easiest to do)
- When all the spaetzle are floating, lift them out into a buttered bowl.
- Saute spaetzles and herbs in butter until lightly browned.
Serves: 10-12
Source: Taste of Home Cooking. The Block Family
