Spaetzle Recipe - a German Favorite
Camping meals can be really fun to plan, prep, and cook. However, if you aren’t really in to doing a lot of prep or cooking while camping, this spaetzle recipe can be par-cooked and then at camp the stored noodles can be butter-fried in camp for a quick, easy, delicious side dish.
Spaetzle is a German egg noodle. It is often served with a brown gravy, but we like it just as well butter-fried with a bit of parsley, garlic, and parmesan cheese.
Using a steam pan works; however, the dough begins to cook in the steamer so a colander is better.
Ingredients
1 Cup Flour
1 tsp Kosher Salt
6 TBSP Milk
2 Fresh Eggs
2 TBSP Yogurt or Sour Cream
The Tools
Mixing Bowl to mix the dough
Colander with small round holes (picture has steamer; but it heats up so not ideal)
Pan of boiling water
The Dough
Mix all the ingredients together.
The dough should be pretty thick such that it doesn’t run through the colander without coaxing by the rubber spatula.
The Noodle
Put a small amount of batter in the colander and rub the spatula over it. Don’t put too much or it’s difficult to get out without them being unevenly cooked.
Cook in small batches until all the noodles are cooked. Do not overcook these noodles, they will get more cooked upon completion (see below).
A steamer pan also works, but it gets hot and the dough begins to stick to the pan.
They’re ready when they float to the top but the water has to be boiling rapidly.
The Completed Dish
Put them in another colander to drain and dry out a bit.
You can store them to take camping at this point!
From here it’s best to fry them in butter and even better with some parsley, garlic, and parmesan cheese. Yum-O!
