So there are many ways to ultimately ‘cook Spaetzle but traditionally, only the one way to make it. For example, you have your batter and using a Spaetzle Press/Hoble/Board, drop into water and then it is cooked! But there are so many ways to utilise Spaetzle and the taste is vastly different each time.
Let’s have a look at how many Spaetzle Recipes we can come up with?
IN WATER OR STOCK
While mostly you cook the Spaetzle in a pot of boiling water, you can also drop it straight into a broth or stock, or any other liquid. Try flavouring your stock with spices, garlic and chilli or fresh herbs.
Off course you add salt and sometimes pepper to the flour, how about trying dried herbs and spices? I actually have made it with Moroccon spice which went very well with a Lamb Korma.
Gravy is very often used with Spaetzle but what about it’s very own sauce? Thinking along the lines of a Cheese Sauce (macaroni cheese maybe) but what about a Tomato and Basil sauce, or a Mustard Sauce? Give it a try.
THE HERO IS SPAETZLE AND…
What do you do with your cooked Spaetzle? Serve as it is, maybe sauté in a little butter, why not take it to the next level. Make Spaetzle the Hero of your dish and add extras. I sauté onions, Bacon or Ham, Bell Peppers (Capsicum) and Mushrooms. Then throw in a handful of grated Cheese and chopped parsley. Voila! Quick and Easy meal.
SPAETZLE FOR ….DESSERT?
You might have never had sweet Spaetzle, but adding something like mashed Banana and Cinnamon to the batter, or stewed Apple, perhaps Nutella even. Serve with a light sweet custard, your children will want more.
Now this is my very own creation. Mixing it around a little bit, but the batter is cooked in oil and then rolled in Cinnamon. Just like mini doughnuts, and it tastes even better with Nutella or Peanut Butter in the batter.
So you can see, there are many ways to cook, make, or use Spaetzle. What was once a Traditional Recipe has moved with the times and can suit anybody’s taste, culture or dietary requirement.