German Spaetzle an Authentic German Recipe

Käse Spätzle - Photo: Pixabay

With the popularity of German food these days there are many now so authentic German recipes out there. Follow this recipe exactly and you are guaranteed to have an authentic German spaetzle that everyone's mouth with water for.

Whether you have enjoyed German food in the past or not you will love this delicious German dish. If you think you have had an authentic German Spaetzle before be sure to try this recipe out to be sure that old recipe really is authentic German food. This is one of my favorite German recipes provided by my wife Claudia and I think you will enjoy it just as much as I do.

This German Spaetzle is a good combination with many dishes, for example, pork steak, schnitzel, gulasch and many other types of meat. This dish can also be served as just a snack. I enjoy this dish with a jager schnitzel with jager sauce (mushroom sauce). If you follow this recipe exactly right you will end up with a Spaetzle just as good as those served in top notch German restaurants or even better. With such a simple recipe almost anyone can do it and with the very few ingredients that are easily accessible, this recipe should never be a problem to whip up at any time.

Ingredients: 3 cups flour, 4 eggs, 1/4 tsp. Nutmeg (optional), 1 1/2 tsp. Salt, 1-quart cold water

Directions: Stir flour, eggs, salt and 1/2 cup of water.  Beat until batter is smooth and no longer sticks to the spoon.  Add water as needed.  The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Boil a pot of salted water.  If you have a Spaetzle press, press the dough through the press and into the boiling water.  If you do not have a press, place dough on cutting board and roll out.  Cut dough into tiny noodles.  Add noodles to boiling water. They cook quickly and are done when they float to the surface.  As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving.  Other suggestions:  Serve with brown gravy or beef stock. If you do not want to use the egg yolks, use the egg whites and add some yellow food coloring for color.

Copyright 2006 Joshua Spaulding

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German Potato Macaroni Dish

Several years ago my wife worked with a very nice woman from Germany. The nice lady often brought homemade foods to work for lunch and often shared with everyone in the office. One day she brought a dish she called potato macaroni and it was so good everyone asked for the recipe. So, here it is for you to try:

Ingredients

2 large or 4 medium potatoes

1 package elbow macaroni

1 dash of salt

1 dash of pepper

1 onion

fresh chives cut into small pieces

1/2 package of swiss cheese or several slices

1 slice of mozzarella cheese (optional)

2 Tablespoons of butter or margarine

Sour cream (optional)

2 slices of bacon, turkey bacon or ham (optional)

Wash, Peel (optional) and cut up potatoes into small pieces. Bring potatoes to a boil over high heat.

Add a pinch of salt to the water. Boil potatoes for approximately 15 minutes. Add macaroni to water and continue to boil for about 8 to 10 minutes. In a separate skillet, Add butter or cooking oil and cook the onions until browned. Add the chives and continue to cook for a few minutes. Drain the potatoes and macaroni. Return the potatoes and macaroni to the pan. Stir in the chives, onions, swiss cheese, bacon and sour cream. Add salt and pepper to taste.

Author: David Jones

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Mom's German Potato Salad

Have you ever paused to ponder why fast fries and refined potato chips are so popular with the masses? If such processed and unhealthy junk can hold such appeal, can you imagine how much more real flavor this good old potato recipe all the way from Germany packs? I enjoy my potatoes as a great-tasting source of starchy carbohydrates too, so dig in friends!

Mom's German Potato Salad 

5 lb red potatoes

1 lg onion, chopped

1 t salt

1/8 tsp. pepper

8 sl bacon

1 1/2 c water

1 1/2 c vinegar

1 c granulated white sugar

4 eggs, hard cooked

Cook the potatoes in their jackets. When the potatoes are cool, peel and slice. Salt and pepper the potato slices. Chop the onions and add to potatoes. Cube the bacon and fry in a large fry pan until golden brown. Remove bacon bits from grease in the pan, add the water, vinegar, and sugar to the pan, then bring to boil. 

Place the potato mixture in the liquid, stirring occasionally. Add more liquid if so needed. Then add bacon bits and sliced or cubed eggs if desired. Serve warm and enjoy. Do not use Idaho potatoes though as the red ones are best.

Author: Luke Indran

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