Spatzele noodles?

Mister Moo · 10-29-2008, 07:17 AM

10-minutes before the roast is ready...

I make my own - nothing to it. Forty-'leven times better than bagged noodles. Make a wet paste from salt, flour, water, egg, nutmeg (takes about five minutes, while the water is boiling). Spooge the mess thru a colander with a spatchet or use a spaetzle maker (best look like a giant garlic press, in my opinion - I don't like the "grater" type) right into the boiling water. The glops hit the boiling water and sink - when they float, a minute or so later, skim them out with a slotted spoon and put them into a serving bowl. Voila! I mean, "Wunderbar!"

As wifey puts the roast on the table you should be frantically stirring pepper, salt, cream (or sour cream, better yet) and a little flour into the pan drippings. Bring the gravy out in one hand with the still-steaming spaetzle in the other. Ach! Schmect gut!

10-29-2008, 07:17 AM	#12
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Re: Spatzele noodles? 10-minutes before the roast is ready... I make my own - nothing to it. Forty-'leven times better than bagged noodles. Make a wet paste from salt, flour, water, egg, nutmeg (takes about five minutes, while the water is boiling). Spooge the mess thru a colander with a spatchet or use a spaetzle maker (best look like a giant garlic press, in my opinion - I don't like the "grater" type) right into the boiling water. The glops hit the boiling water and sink - when they float, a minute or so later, skim them out with a slotted spoon and put them into a serving bowl. Voila! I mean, "Wunderbar!" As wifey puts the roast on the table you should be frantically stirring pepper, salt, cream (or sour cream, better yet) and a little flour into the pan drippings. Bring the gravy out in one hand with the still-steaming spaetzle in the other. Ach! Schmect gut! __________________ "I hope you had the time of your life."