(Spatzen: Tiny Dumplings)
The German plural word for “Spaetzle” is “Spatzen.”
But Grandma always called them “Spaetzles,” and so we do too.
These little batter-noodles were made whenever Grandma Block cooked a Pot Roast or Sauerbraten.
She started the Spaetzle batter about an hour ahead of time,
beat the batter with a wooden paddle for a minute or two,
then let the batter “rest” for a little while. Then it would be beaten some more.
In fact, whenever anyone headed for the kitchen, they’d be asked to
“Give the spaetzles a stir!” By the time it was ready to use, the batter was elastic,
shiny and slightly thick. (The batter works well even without all that beating!)
You will need a colander or a special Spaetzle-maker-a pan with 3/8 inch holes in the bottom.
Or, cutting bits of the batter from a spoon into the boiling water works well-it’s just slower. Here is
½ egg-shell of water for each egg used
Enough flour to make a thick batter
A pinch of salt
Whisk the eggs and water together, and add flour gradually, beating well. Let batter “rest” after beating, repeat beating and resting several times, then push through Spaetzel-maker with wooden spoon into boiling water. When all the Spaetzles are floating, lift them out into a serving dish and cover with Buttered Crumb Topping.