So for part two of my German cooking extravaganza, we’re making Spätzle (if you missed part one, check it out!). One thing I remember vividly growing up was my grandmother making these. These tiny noodles were about the only thing I’d eat growing up without protest. What always amazed me was the effort that went into creating them back in the day because she didn’t have the fancy gadget I have now. It was dough, a cutting board and (what I realize now) a whole lot of knife skills.

1 1/2 cups flour
1 tsp salt
1/4 tsp baking powder
2 eggs
1/2 cup milk
1/4 tsp nutmeg
2 tbsp unsalted butter

Whisk together the flour, baking powder, nutmeg and salt. Stir in the eggs and milk, mixing until the batter is well combined and develops bubbles. Let the batter sit for at least ten minutes. While it’s resting, heat a pot of water to a boil. Add some salt and reduce the heat to a simmer. Now the fun starts! The Spätzle maker sits on top of the pot and, as you move the batter back and forth, they will drop into the pot of water (you can also use a colander with large holes and press the batter through with a large spoon). Cook for about 5 minutes (they’ll float to the top when they’re done). Work in batches so you don’t crowd them in the pot. Remove them from the water and set aside until all the batter is cooked.

Heat the butter in a skillet and toss all the Spätzle in the pan. Sauté them until they’re golden brown and have just a slight crisp to them. Serve with your favorite main course. This made about two good cups of noodles, but can easily be doubled for a crowd.

Eat well friends!