Recipe from the Washington Post, copied the archive.ph version because it is behind a paywall otherwise. https://archive.ph/z9Exw
Spaetzle recipe - https://www.allrecipes.com/recipe/11793/german-spaetzle-dumplings/
I doubled the spaetzle recipe, did way more than double the peas, aged Gouda was 18 months. Would suggest more, it was still pretty soft. Also left out the nutmeg from the spaetzle.
Judged “pretty darn good” by my husband. 😊 🙄 As he finished off his 3rds…
Am from the region where Spätzle originate and they look fantastic! Can also recommend this one:
Key things: Use lots of onions and caramelize them properly, parsley goes great with them and so do mushrooms. You can vary the thickness for more al dente or more mushy. Use the oven boiler to get some nice browning and explore loads of different cheeses. Best enjoyed with a huge beer “Helles”!
Yummmm! Thanks! 😋
Looks good. Cheese spatzle (käsespätzle) is very popular and worth a try as well. Top with some packaged fried onions for a nice flavor/texture contrast.
Those fried onions are dangerous! Darn good idea, thanks!