The famous Spätzle doesn't necessarily need to be made with it's special Presse. Well I tried searching for a cheap one in Berlin and Bonn's famous Flohmarkts. So I decided to make do with this Garlic Press I found at the Ostbahnhof Flohmarkt (during the last weekend of Flotrinkian's recent reunification trip) which I got for 1 euro.
The Mini version of a Spätzle Prese: a Garlic Presse!
Then The Dough!That's just
500 grams Mehl (or 2 cups)
1/4 Tsp Muskat
1/2 Tsp Salz
Pffefer!
Misch alles!
2 Eir (Beat it baby!)
3/4 cup Milch oder Wasser (Well the quantity can vary, I guess)
Misch alles!
Und dann zussamen!
Form a hole in the middle of the Mehl mix and put the eir mixture in. Then form the dough! Keep kneading until you have a nice solid dough. Add some water to the dough when it gets too dry or tough and keep adding flour when it gets too sticky.
*If you want Spinat Spätzle, just finely chop some Spinat and add it to the dough.
UND DANN!
Beginnen sie!
Start presing away!Caution: This knoblauch Presse procedure takes a while (obviously hahahaha), but you won't regret it! Make a whole bunch so you can just drop them in a pot of boiling water.
Viola! Kleine Nudeln!Throw in the first Nudeln bunches and then, watch them float to the surface and scoop them out with a strainer right away and put them in a dish. And then drop the next batch and so on and so forth.
Swim nudeln, swim to the surface!
Tada!
Don't forget the sauce!--which can be anything really. Goulasch--which is a tomato based sauce, or a nice creamy mushroom sauce. Mmmmmm.....
Of course there are traditional recipes for Spätzle but I think a freestyle sauce would definitely work too. You can add cheese as you go along too! Just remember to mix the stuff together (on separate serving plates) right before serving. And for leftovers, keep the sauce and the dough separate so it never gets soggy and the yumminess lives to see another day.
So there you go, Spätzle Flotrinkian half in Manila-style! Guten Apetit!
***Credits:
Thanks to the Essigs and to Spätzle online. Yay!
