|Spaetzle attempt, Numero Uno - not bad, but could always be better - Photo by Wasabi Prime|
Maybe it's the perfect proximity from our trip to Germany, as well as the upcoming Chinese Lunar New Year. The desire to make handmade noodles and/or dumplings seem the strongest right around this time of the year, at least for me -- it's cold, there are days that leave us completely socked-in with fog, the need for hearty fare is great. The first time I had this homemade pasta/dumpling was in a little German restaurant in Canada, of all places, at a little hot springs resort. The Mister grew up with food like this, since his mother's side is German, and he was lucky enough to have relatives who kept with the cuisine of the Old Country, so this food is very familiar and personal to him. I had a delicious plate of spaetzle, along with a lovely, crisp pork schnitzel at a German restaurant at our local Oktoberfest in Leavenworth, and it was a common starch served up when we were finally in the Mister's Motherland, journeying over the Rhine. The homemade noodle had clearly Khan-wormed its way into my head-noodle and learning to make it at home had become A Thing I Must Do.
|Homemade spaetzle that only kinda-sorta-worked - Photos by Wasabi Prime|
Having a large fryer-net-scoop implement is definitely helpful for fishing out the cooked noodles -- that's one kitchen tool that's infinitely helpful for making dishes from around the world. If you can get the spaetzle batter to a loose pancake batter consistency, the colander method is dandy, but once it gets too thick and glutinous like mine did, you end up doing a crazy splatter/flick action with the dough to get small, bullet-like droplets into the boiling water. They cook quickly, so making it in small batches worked well. I let them sit in a different colander (one that wasn't ensludged in batter) until all the batches were cooked, and lightly tossed them with olive oil so they wouldn't stick. They were then tossed with browned butter, herbs and wilted spinach, right before serving up.
|Keeping it simple with spaetzle and roasted sausage with veggies - Photos by Wasabi Prime|