Spätzle in a creamy garlic sauce

My new Spätzle maker

And yes, the correct spelling of the German word for this egg noodle is “Spätzle” with an Umlaut (ä). Pronounced schpehtz-luh. When anglicized the spelling becomes “spaetzle”. (Your German lesson for today.)

Well, howdy everyone. I’m going to keep this post light and breezy today. I am tired of politics and the crazy that has taken place the last three weeks or so. So, to save my sanity, I’m only going to write about food and the book I just finished.

As for food, I had a blast yesterday making spätzle for the first time. Well, maybe “blast” is too strong a word. Because, not knowing what the heck I was doing, and using a spätzle maker (picture above) for the first time, I managed to get about 14 bowls, pots, cooking utensils, etc. dirty in the process of making this recipe. And because cooking the noodles is a last-minute thing, all the dirty pot, pans, etc. were on Mr. C. since he routinely has dish washing detail after dinner.   

Usually, I can wash the prep bowls, etc. as I go. So, next time, I hope I can be a bit more efficient. And you can bet your bottom dollar there will be a next time. The spätzle were delicious.

But as I stated under the picture, next time I won’t try to be so fancy. I will merely fry them in a little butter and call it good.

So, next time you need egg noodles as a base for some kind of heavenly meat with gravy or sauce entrée, or in a soup or stew, or any time an egg noodle would be perfect, I suggest you make a batch of these babies. They are a bit chewy, which is wonderful. They come out perfectly al dente. And isn’t that pasta perfection!

Now, about the book I just finished. The Paris Library, written by Janet Skeslien Charles is set in Paris, beginning in 1939 and Montana, beginning in 1983. I loved this book. It was hard to read because of all the hardship caused by the Nazis in occupied France, but it was well worth reading. Great writing and the story was very intriguing.

I think one of the things I like best about reading books is that I learn so much history as I live vicariously through the characters. I feel their pain, I rejoice in their accomplishments, and I often relate to their fears and insecurities.

And a book about libraries? How could I not love a book about libraries?

As a young girl, I was lucky enough to have a small branch of the King County library system in my neighborhood. Close enough to get there by bicycle in about 5 minutes. And I clearly remember the day the librarian informed me that I had basically read all the age-appropriate books this tiny library had to offer. I was crushed. Then she smiled at me and said, “but I’m going to recommend some books that might be a little over-your head, but I feel you’re ready for the challenge”. (Or words to that effect.) I’ve never forgotten that simple act of kindness. It made a huge impact on my life. Her fearless refusal to let a little girl down taught me a lot about how one person can make a difference. She truly won my heart that day. I only wish I could tell her that I’m still an avid reader. But I’m sure by now she is in heaven sitting in a comfortable chair, in front of a fire, with a cat on her lap, sipping a cup of tea, while reading a book. At least, that is what I hope for her.

Actually, that is my hope for each of you too. Well, maybe not the already in heaven part. Let’s wait a while on that!

But until then, peace and love to all.

2 c. unbleached all-purpose flour, fluffed, plus more if needed   

1 tsp. kosher salt

4 lg. eggs

scant ½ c. whole milk, or more as needed   

Place the flour and salt in the bowl of a stand mixer. Use your dough hook to combine. Add eggs, then milk, starting with slightly less and adding more milk as needed. Or more flour if the dough is too runny. It is the right consistency if it pulls away from the edges of the bowl as you mix. If the dough is too thin, the dumplings won’t form properly. You’ll need to add a tablespoon of flour at a time until the right consistency is met. If the dough is too thick, you’ll struggle to get it through the spaetzle maker holes.  

Knead the dough (number 2 setting) for a few minutes. Then using a heavy rubber spatula, pull the dough away from the sides of the mixing bowl. This pulling action should look like the dough would rather stick to the sides but is willing to come reluctantly towards the middle of the bowl in one long wide sheet.  

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a large colander set in an appropriately sized bowl to drain.

Use in any recipe that contains pasta, in place of mashed potatoes or rice, and in your favorite soups or stews. As a simple side dish, add it to a pan with a bit of butter and fry until it is heated through and beginning to brown a bit. Or use one of your favorite pasta sauces.  

And yes, spätzle can be made ahead and stored in the fridge and then reheated.