Buttermilk Spatzle

Spatzle or German egg noodles are made from a stiff batter forced through holes of a colander or a specially made spatzle maker over boiling water. A piping bag comes handy for small batches. Some people prefer to make a dough, which is rolled out out for cutting.

Recipes for buttermilk spatzle abound on the internet and can be easily found using a search engine like Google. The amount of eggs varies depending on the preferred texture, and of course the budget. A good ratio is equal volume of egg to that of flour. Add enough buttermilk to make a stiff batter which retains indentations. For a better colour, add egg yolks. The key to successful spatzle is to rest the batter (or dough) for at least half an hour to soften and thus make shaping easier.

To serve buttermilk spatzle,  try serving with Noodle Cook's Slow Cooked Rolled Rib Beef.