Well, it’s October. I sincerely and genuinely hope that you have participated in at least one Oktoberfest celebration. If you haven’t, then I'm sorry – you’ve totally missed out on Germany's finest imports like brats, beers, and pretzels (not to mention the Chicken Dance). Here’s your chance to make up for it, though, and whip up a batch of spätzle! Spätzle is Germany’s answer to pasta, but without all of the kneading and rolling. It is sort of like a cross between egg noodles and small dumplings. Typically, the dough is made with eggs, flour, and milk. For this version, I have decided to substitute beer for milk. What’s more German than that, ja? Sauté this spätzle with browned butter and caramelized onions and have a good ole Oktoberfest celebration of your own. Throw in a few Chicken Dance moves in between bites and you’re good to go.
Serves 4
Ingredients
2 eggs
¼-½ cup beer
1 cup All-purpose flour
½ teaspoon salt
Pinch nutmegIngredients
2 eggs
¼-½ cup beer
1 cup All-purpose flour
½ teaspoon salt
Method
In a bowl, beat the eggs and then stir in the beer, flour, salt, and nutmeg. Mix until batter is smooth and has reached similar consistency to thick pancake batter. Either use a spätzle maker or a colander to push the batter through the holes into boiling water. If using a colander, just spoon batter into the bottom and then smear it through the holes with a spatula or bowl scraper. Do it in a few batches. When the spätzle floats to the top (usually after about 3 minutes), use a slotted spoon to remove it from the water and then drain. Sauté cooked spätzle with caramelized onions and browned butter and enjoy!
In a bowl, beat the eggs and then stir in the beer, flour, salt, and nutmeg. Mix until batter is smooth and has reached similar consistency to thick pancake batter. Either use a spätzle maker or a colander to push the batter through the holes into boiling water. If using a colander, just spoon batter into the bottom and then smear it through the holes with a spatula or bowl scraper. Do it in a few batches. When the spätzle floats to the top (usually after about 3 minutes), use a slotted spoon to remove it from the water and then drain. Sauté cooked spätzle with caramelized onions and browned butter and enjoy!
On one of our family trips to Germany, my number one priority was the purchase of a spaetzle maker, which has been the source of many wonderful spaetzle dishes. I have to say that your use of the colander has produced identical-looking noodles to the ones I make. Also love the idea of the beer. Looks delish!!!!
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