Spaetzle!


For our “Wolfgang Puck” themed dinner party I made his goulash with spaetzle.

The “scoop” of spaetzle on top of the tender and delicious goulash is my artistic interpretation:)

Eggs are always so photogenic. Eggs are mixed with milk.

Flour is mixed with salt and pepper. Freshly grated nutmeg is added.

Wet and dry ingredients are combined. The dough is refrigerated for at least an hour.

This nifty gadget, a sliding spaetzle maker, is really handy and makes this a fun recipe. The dough is ladled into the feeder then slid back and forth over the holes. (It gets a little messy). This was a good investment of only $12.99, as I will surely make spaetzle again, especially for my nephews.

The dough drips into the boiling water.

After boiling for about 4 or 5 minutes the spaetzle is shocked in ice water. Then drained and coated very lightly with peanut oil.

Butter is melted in a pan, then the cold spaetzle is heated in the butter and finished with chopped parsley, sea salt, and freshly ground pepper.

A big thank you to my blogger friend, Merisi in Vienna, Austria for her recipe guidance and authentic input. Please visit her beautiful blog “Merisi’s Vienna For Beginners – Virtual Postcards from Vienna”

The goulash recipe is next!

7 thoughts on “Spaetzle!”

  1. Oh, you are so sweet! Here I am, reading *drooling* through your post and all of a sudden … *smile*. Thank you. Ask me again, if you cook such goodies. I like to eat with my eyes (apropos: I cannot see the photos, happens to me too sometimes, and I have no clue as to the why – the htm look the same as if the reloaded ones, but the new ones work then).

  2. As usual, your site has made me hungry. That gadget seems cool. Thanks for adding the demo photos. I never would have guessed how to use it. Delicious post 🙂

  3. Merisi – I hope you can see the photos now. Thanks again for all your help.

    Maryann – this spaetzle slider is fun and messy! I know my nephews will have a good time learning how to make spaetzle too. I can’t wait to show them. And what kid doesn’t like dumplings?

  4. I’m tagging both the goulash and the spaetzle for future reference. My husband’s mother was Hungarian, and he would go ga-ga for this dish!

  5. wow! thanks for the great instruction! there is a similar dish in Korea (Ol-chaen-ee gook soo -> translates into tadpole pasta).

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