Silver Spork Spaetzle

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Remember, remember, the ninth of November.

Oh wait. Shit. That’s not how it goes.

Whatever.

Everyone out there appears to be obsessed with Guy Fawkes and the Bonfire Plot (if only because they think V for Vendetta made them some sort of anarchist philosophers), but very few people mention the 9th of November even though this moment in history happened a mere twenty-five years ago.

November 9th, 1989 was the Fall of the Berlin Wall. And we’re here to help people give it the recognition it deserves. So how does one celebrate this wonderful day? (1) Buy yourself some legitimate German beer; (2) build a wall out of Legos; (3) destroy said wall while shouting either “Ich bin ein Berliner” or “Mr. Gorbachev, tear down this wall.”

And then you celebrate German culture with Silver Spork Spaetzle.

Homemade-Spaetzle-with-Herb-Butter

Silver Spork Spaetzle

Ingredients
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon ground white pepper (use black pepper if white pepper is unavailable)
1 teaspoon ground nutmeg
¼ cup milk
2 large eggs
3 tablespoons unsalted butter
2 tablespoons minced chives
Large holed colander

Instructions
Always start by setting down your half liter krug. We always recommend drinking in the kitchen, but it’s hard to maneuver with a heavy beer in one hand and cooking materials in the other.

Next, combine flour, salt, pepper, and nutmeg in a large bowl. In a second bowl whisk together the eggs and milk.

Make a well in the dry ingredients and pour in the liquids. Draw in the flour from the sides and combine well. The dough will be thick, but make sure it’s very smooth. Let the dough rest for about 15 minutes.

While the dough is resting, return to your beer. Spend about 15 minutes enjoying it.

Now fill up a pan with about 3 quarts of salted water. Bring this to a boil, and then reduce heat to simmering.

Take a swig of beer.

To form the spaetzle you’re going to need a colander with large holes. Hold it above the simmering water and push the dough through with a spatula, a spoon, the bottom of your beer, or anything. We recommend one of the former options though. Do this in small batches so the pot doesn’t get crowded. Each batch should cook for about 4 minutes (wait for the spaetzle to float to the surface). Dump the spaetzle into a colander and give it a quick rinse with water.

Melt the butter in a skillet over medium heat and add the spaetzle. Cook for 1 to 2 minutes allowing the spaetzle to brown in the oil. Sprinkle with chopped chives and season with salt and pepper before serving.

Post by Ian Sims.