Originating around 4,000 years ago, Spaetzle Noodles (known in German as Spätzle) emerged from the southern German states of Bavaria and Baden-Württemberg. Spaetzle typically accompanies meat dishes, but can also be made into its own meal with various gravy sauces.

Ingredients:

3 cups flour

1 tsp. salt

1/4 tsp. nutmeg

4 eggs, beaten

1/2 cup water (or more)

1//4 cup butter

Directions:

Sift flour, salt, and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture; beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle maker or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water for about five minutes, or until they rise to the surface. Using a strainer, lift the noodles out and put them directly into a preheated pan. Brown the noodles in melted butter over low heat. This makes four to five servings.

Recommendation: serve with your favorite chicken sausage and a jar of red cabbage, which should be prepared in the same pan to add additional flavor to the sausages.

Recipe courtesy of Recipes of the Old German Restaurant by Marzella Leib