Apple Caraway Spaetzle

Recently during an annual pilgrimage to Lincoln Square in Chicago for German food and boots of beer, we were disappointed to find our spaetzle looking like a bowl of spaghetti.  It's funny how much memory, expectation and recognition plays a part in taste. 

To be fair, making spaetzle the traditional way (with a board and pastry cutter) takes a nimble German grandmother and the patience of a saint; of which I am neither. Of course, you can purchase a 'spaetzle maker' which is basically a German-engineered Grandma,  but you won't be able to use this item for anything else.  As much as I like gadgets - this is not a practical purchase for most, even if it is only ten bucks.

So then, how to make spaetzle sans tradition... but so it's easy and yet it still resembles spaetzle?  I have two options for you below- a colander or a potato ricer. The actual dough itself is a breeze (flour, eggs and milk), it's like pasta only easier.

Don your alpine feather hat, fill your boot with beer, and belly with spaetzle - it's Fat and Happy German style

Tips and Techniques: I love a big bowl of spaetzle by itself, but it does pair nicely with sausage, pork and chicken.


Apple Caraway Spaetzle

1 cup flour
pinch of ground nutmeg
1/2 tsp salt
fresh black pepper
2 eggs
1/4 milk
1 tsp caraway seeds, smashed
3 Tbls apple cider (or juice)
2 Tbls butter, (one Tbls should be melted)
small handful of chopped parsley or chives (2-3 Tbls)

Place the flour, nutmeg, salt and pepper in a bowl, toss lightly with a fork. Add the eggs and milk. Stir with a fork just enough to moisten and combine everything. Add in the one tablespoon of melted butter, stir. Set the mixture aside for 15 minutes. In the meantime, bring a pot of water to a boil and smash the caraway seeds either using a mortal and pestle or a rolling pin.

Using a colander: Place a small scoop of the spaetzle dough in the colander, hold the colander over the boiling water and push the dough through the holes using a flexible scraper or spatula. The spaetzle will float in a just a minute- remove them from the water using a slotted spoon before reloading the colander, repeat until the dough is used up. 

Using a potato ricer: Place a scoop of the spaetzle dough in the potato ricer, hold the ricer over the boiling water and begin pushing the dough through the holes. Use a knife to slice the spaetzle off from the ricer.The spaetzle will float in a just a minute- remove them from the water before reloading the ricer, repeat until the dough is used up.

Drain the spaetzle on a clean kitchen towel for a minute, this will help remove some of the water so they can brown quicker.  Heat remaining 1 tablespoon of butter in a fry pan with the crushed caraway seeds until hot and bubbly (but do not brown the butter) over medium high heat, add in the spaetzle.  Cook about 5 minutes and toss a few times so some of the spaetzle begin to brown.

Add in the apple cider, simmer for a minute to warm the cider.  Pour into a serving bowl and top with the chopped parsley or chives.