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Kasespaetzle

March 11, 2012

Spaetzle is a German noodle, and it’s one of my favorites. This recipe comes from way back in my mom’s family. I’ve adapted it a bit to add in some herbs, and I used a spaetzle maker to create the actual noodle shapes. Below you will find the no-gadgetry version!

You will need:

  • 3 c flour
  • 1 t salt
  • 1 T oregano
  • 1 T basil
  • 2 t garlic powder
  • 3 eggs, beaten
  • 4 T butter, melted
  • 1/2 c cold water mixed with 1/4 c milk
  • 1-2 T butter, cut into small cubes
  • 2 c shredded cheese
  • Salt and pepper, to taste

Then you will…

  1. Sift flour and salt together. Stir in the herbs.  Beat in eggs.  Add melted butter.
  2. Add enough of the water/milk mixture to make a heavy dough.
  3. Let ‘rest’ for ½ hour with plate over the top of the bowl at room temperature.
  4. Bring a large pot of salted water to a boil. Preheat oven to 300 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray.
  5. Put the dough on a wet breadboard (use cold water).  Wet a sharp knife with boiling water while cutting the dough.
  6. Cut into small pieces of dough and drop into the boiling water.
  7. Boil 6 to 8 minutes.  Remove with a slotted spoon.
  8. As each batch is completed, put it into the prepared pan. Season each layer with salt and pepper. Dot with some of the butter cubes and sprinkle with cheese. Keep warm in the oven.
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2 comments

  1. Mmmm. Spaetzle. Interesting, my family’s Hungarian version doesn’t call for resting the dough, and it’s probably also a little more runny than this version. It ends up light and fluffy. With this one, it sounds like the dough has a little more substance, so this trick for cutting it probably works well: wet your hands and on a large cutting board or clean counter, quickly roll out several long snakes of the dough. Cut with a sharp knife (love the hot water dipping tip!) into .5-1 inch pieces.

    I also love spaetzle as just a pasta-alternative – it goes particularly well with chicken paprikash or any kind of stew/goulash. Just put a pickle on the side and you’re good to go (that’s about the extent of the nod toward vegetables in Hungarian cuisine).


  2. Excellent! Thanks for sharing! Little bits of pan-fried ham are another addition my German grandmother would make!



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