Shelly's Recipe

Fried German Spatzle

Category: Sides

6 servings
To make the Spatzle:
4 cups all-purpose flour (you can also use whole wheat flour)
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (optional)
4 large eggs
1 1/4 cup milk or water (milk produces a richer Spaetzle (add more flour if the dough is too runny, add more milk or water if it's too stiff)

Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter. (They can be stored in the fridge for at least a couple of days and then heated to serve.)

To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.

Recipe Notes for the Spätzle: Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press yes, it will require some muscle strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more
liquid to thin it out.

Continue the recipe:
In a heated skillet, saute 1 lb bacon until crisp and set aside. Drain all but about 2 tbsp. of the bacon grease and add 1 lb roughly chopped mushrooms, 1/2 of a Vidalia onion, chopped, 2 garlic cloves and salt and pepper, to taste. Sauting until the vegetables are tender. Add the spätzle into the skillet and saute until crisp. Deglaze the pand an with some more butter and spinach. Mix in the bacon and toss into the spatzel.