I love to make fresh pasta, because it is tastier then the bought ones and because it is simple to make the dough. The only issue in making is that you need a pasta machine who cuts it out in the desired form. I don’t have an oven and for sure not a pasta machine, so I buy my pasta. But I do have an other option, a quick, easy and delicious one too!
One dish in middle Europe is well known, a noodle dish called Spätzle (translated meaning little sparrow). The origin of this dish is an endless debate between the German and Austrian regions, everyone is claiming that they invented it (very proud people!). It already starts with the Basic “real” recipe, everyone swears theirs is THE only one. To me it doesn’t matter as long as it is tasty and we all can enjoy this yummy dish. Since this dish seems to be totally unknown in the world I thought I would write a nice post to educate the world of new recipe and technique options.
To create quickly Spätzle noodles you will require something to “form” them. Traditionally the noodles are made by pressing dough through a wooden chopping board into a pot of boiling salt water, where they cook till they rise to the surface. Since this might be a bit tough, several devices were invented to facilate your home production. You have different options of “strainers” which you might be able to buy in your local market. You can use a hopper to grate or a noodle press or a strainer with big holes and a spatula to shred the dough into the pot. I use the later one right now, but when I didn’t have any type of strainers, and I couldn’t buy any around here, I had to use my own method by forming small spätzle with 2 teaspoons of the dough. This would take me ages to finish the dough and boil it, so I am glad to have my special strainer.
There are many different recipes for Spätzle, some include ingredients such as spinach, potatoes or cheese into the dough mix. There are no limits when creating your home made pasta. You can surely add in tomato paste for red spätzle or even squids ink to make them look black. I thought of better starting off with the basic recipe, because once the noodles are ready I fry them in butter with bacon and veggies and top it all with melting cheese, which I would consider a main course dish. You can keep the pasta plain too and serve it as side dish, for example with a meat gravy. We all have different taste preferences, like that you can custom change it to your needs and wants.
Spätzle- Serves 4
0,30 l Milk
1 Tsp Oil