One quirky home chef in Oregon sharing her kitchen experiments with friends

Spaëtzle

So, as you all know, I LOVE my pastas. But did you know one of my favorites isn’t even of Italian origin? I am a huge fan of this Central European gem, Spaëtzle.

If you’ve never enjoyed this lovely dish think of it as a perfect blend between egg noodles and mini dumplings. Besides being delicious, it is also super easy and quick to make. I use a handy implement descriptively named a Spaëtzle maker, but I imagine large gauge cheese grater and an overturned cup would manage equally well. You just whip up the dough, and then run it over the grater, allowing small drops to fall into boiling water, when they raise to the top (mere seconds) they are done. To be scooped out and enjoyed! I enjoy them in particular served under regional dishes like: Chicken Paprikas, Goulash, Beef Stroganoff and Chicken Ghiveci.

To make the dough combine the key three ingredients in the following ratio: