Mothers are special for many reasons. To celebrate the special women in our lives, the Sunday Supper bloggers are sharing recipes for moms. How great to showcase what we would make for, with, or in honor of our moms. I chose spaetzle (spätzle) which are German egg noodles because of a few reasons. One is because it is something my mom has made for years and it is a family favorite. Two is because my mom gave me a spaetzle press for Christmas and I wanted to use it. Third, and above all, was having my mom to teach me how to make it.
It is important to document family recipes. Cooking or baking with the one who makes it is the best thing to do. Trying to re-create a recipe after that person is gone can be quite difficult. There are little nuances and pieces of advice that get lost. Such as with this recipe. My mom gave it to me a long time ago. One of the instructions was “until the dough makes bubbles”. What it really should say is to stir it to incorporate air and give the appearance of bubbles. The dough does not bubble on its own. I would never have figured that out if she wasn’t there explaining it along the way.
My mom and dad would make spaetzle together. It was a team effort and I can see why. It would be difficult to press, cut, and stir all by yourself. It can be done however having one person press and the other person cut and stir is much easier. My dad is the one who thought of stirring in a little butter to the finished noodles to keep them from sticking together. The extra flavor it adds is nice too. It was a fun time cooking with my mom. Now I’m glad I know how to make the German egg noodles I have enjoyed all my life.
Have you made and documented a family recipe lately? I hope you will take the time to cook with a relative and write down all the details. Besides, it makes cooking even more fun. Pass those cherished recipes on and keep that history alive with future generations.
Spaetzle (Spätzle) German Egg Noodles
- 7 large eggs
- 500 grams bleached all-purpose flour by weight, about 4 cups
- 2 teaspoons salt
- 6 tablespoons water
- Butter at room temperature
Get a large pot of water with a strainer insert to a boil. Rub a thin coat of oil to the inside of a spaetzle press to prevent dough from sticking.
Crack the eggs into a medium bowl and whisk thoroughly. Add the flour, salt, and water. Use a wooden spoon to mix together the ingredients.
Continue to mix the ingredients from bottom up in a circular pattern to incorporate air into the mixture for about 4 minutes.
Fill the spaetzle press about two-thirds full of dough.
Press it over the boiling water, stopping when the dough is about an inch long. Use a knife to cut the dough from the press. Stir after each cutting.
Cook the spaetzle for two minutes. It will be floating on the top. Lift the strainer insert out of the water and drain the spaetzle.
Pour the cooked spaetzle into a dish. Add a little butter, about a teaspoon or two, and stir to melt the butter to keep the spaetzle from sticking.
Repeat cooking process in batches with remaining dough.
Serve immediately or store in a sealed container in the refrigerator or freeze. Spaetzle can be re-heated in the microwave (defrost first).
To re-heat: Microwave on high at 30 second intervals until warm.
The Mother’s Day fun continues. The Sunday Supper bloggers have special posts to share. I can’t wait to read all the wonderful mom stories and recipes. Join me in taking a look at them:
Mother’s Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
Mother’s Day Entrees:
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto with Seared Scallops from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
Mother’s Day Sides:
- Spaetzle from Magnolia Days
Mother’s Day Desserts:
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Mother’s Day Beverages:
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
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Friday 10th of September 2021
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Sunday 30th of August 2020
My grandmother used to slice batter with a table knife as you carefully poured the batter over boiling water . The best way to serve it is to toss the spaetzle with buttered breadcrumbs. She served it with peaches!
Tuesday 1st of September 2020
That sounds delicious!
Friday 17th of May 2013
I agree with you about the importance of keeping family recipes going...my great-grandmother made spaetzle, which she served with a purple cabbage dish. I had forgotten about that until I read your recipe. I will definitely be making these for my family. Thanks for the recipe.
Saturday 18th of May 2013
My family serves it with the purple cabbage too. They seem to go together so well.
Courtney @ Neighborfood
Thursday 16th of May 2013
You are so right about documenting family recipes. My family is full of great cooks, and I definitely want to make sure I capture all their recipes and am able to pass them on to my own children.
Wednesday 15th of May 2013
I love that you learned by making dishes with your family as well! I was definitely taught in the kitchen by my mother, and there are just some things that you can't read in recipes - you have to experience it yourself in a hands-on way!
Saturday 18th of May 2013
The hands-on is the best way!