Just one more post specifically about the food at my Oktoberfest, and then I’ll begin to wrap it up. This post is necessary because I was really really proud of it. It’s about spaetzle.
Spaetzle is traditional german dumplings. It is a bit like german pasta. We didn’t have any when we were at Oktoberfest, however it was a staple in german meals my mom would make, and while we were in Munich, at a restaurant that had no English menus, it turned out to be a word I recognized, ordered and really enjoyed eating.
I’ve typically always bought it from a box, but two things stopped me this time. First, my desire to try to eat less “boxed” foods and make more of my food. Second, if I bought that many boxes, this would have been a really expensive party. I knew this was something I was going to want to make, but it wasn’t going to be easy.
I followed the recipe for making the spaetzle from here on allrecipes. It had great reviews and when I practiced making it, it had great flavor. I also liked that you could make it in advance, through the boiling, then fry it up the next day.I spent 3 hours making 5 times the recipe, because I wanted to make sure I had enough. The really hard part of making spaetzle is getting out the little pieces. I didn’t want to buy a spaetzle maker – I felt there must be another way. And there was. By poking holes in the bottom of a plastic ziplock bag with a skewer, I was able to squeeze out drops into the boiling water. I used a small pot, instead of a giant pot, to reduce the steam, which helped. Making 5 times a recipe of spaetzle is no joke. I squeezed about half a bag through into boiling water, gave it a couple of minutes to boil, then drained it because I didn’t want it to overcook. Then started all over again.
Based on the feedback, it was well worth the effort. Next year, I may kick it up a notch and use one of those spaetzle with gruyere recipes I’ve seen. It seems like a german style mac and cheese.
In the meantime, I made 5 batches of spaetzle. By hand (and Ziplock). Hell yeah!