Spätzli revisited

Long-time readers will remember my earlier, less-than-successful attempt to make spätzli.  After that reading about that on the blog, our Swiss Reader kindly volunteered to bring the necessary implements and expertise to Ottawa when she came to visit.

So last Sunday was spätzli-day here.

The dough is like pasta dough…flour, eggs, water, salt…but more like a batter than a dough.  It needs to rest for a half-hour before you can cook them.

Pour a bit of the batter onto the spätzli maker, which is sitting on top of a pot of simmering water.

push the batter through the holes

taking lessons from our Swiss Reader

in the foreground, Jane is making a Persian rice pudding for dessert.

take ‘em out of the water when they float to the surface.

drain for a couple of hours to let them dry out.

already good enough to eat…

…but these were sauteed in butter before serving.

choose your own toppings from wild mushrooms, parmesan cheese shavings, basil, homemade pancetta, cheddar cheese, and caramelized onions.

I thought for sure there would be leftovers for my lunch on Monday, but alas no.