Thursday, March 7, 2013


Spaetzle is a traditional German dish, and it's a Kindlespire family favorite. It is one of the most-often requested birthday dinner entrees in my family.  After eating my dad's delicious spaetzle during the holidays, I mentioned to Jason that I'd like to make it more often at our house, but it's difficult without a pot intended for the purpose.  I've tried the recipe before using a cheese-grater to make the noodles. 

 It was a mess, I tell you.

My loving husband remade a used pot into this beautiful spaetzle maker.
He loves me, and he loves making things.
 The man is amazing! He even redid the anodizing for me.  How I love him!

Isn't it pretty?

We made spaetzle over the weekend and, oh my, it was delicious.

 I called my dad last week to get his recipe.  Now, as anyone who has asked my dad for a recipe knows, that doesn't work very well usually.  (A common saying of his is "How do you know what you're making until it's done?") Needless to say, he doesn't exactly work from a recipe. His response when I asked how to make spaetzle? "Hmmm...I'll have to make a batch and get back to you."
Here is the recipe, according to my Dad's formula:

1 to 2 eggs per person
add flour til it reaches a pancake-batter consistency
1 tsp salt for every 2 C flour
Milk if necessary

Mix ingredients.  Add milk if it seems too thick.  Heat large pot of salted water to boiling and place batter in the spaetzle pot (or on a cheese grater, if you're brave).  Batter will drip out and form chubby little noodles in the water.  Stir the noodles occasionally to separate.  Boil until done, then drain. 

(Me: How do you tell when they are done?
Dad: Well...because they look done.
Me: What does done look like?
Dad: They rise to the top of the water, and then you have
 to let them cook a couple minutes longer.
Me: Okay...)

See how this goes?

Because I understand that those directions may not work for everyone, here is a recipe very similar to ours. We usually serve it with a beefy gravy sauce on top. 
 Simple, delicious, fast and the height of comfort food.


(ps--Dad, I love you!)


  1. I read the whole recipe. I loved her description of spaetzle and "how it was the perfect food. It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise. It is never unwelcome. "
    Thanks for sharing this today! Glad the tradition will continue.

    1. It's pretty amazing how she can make something we already love look so delicious! Yay for spaetzle!