In this German-inspired spaetzle recipe, whole-grain mustard adds zesty flavor to these homemade egg noodles. Serve these little dumplings with roasted chicken, meatballs or sauerbraten, the classic German pickled roast beef traditionally accompanied by spaetzle.
Make Ahead Tip: Prepare through Step 4 and store airtight in the refrigerator for up to 3 days. Finish with Step 5 just before serving.
Equipment: Squeeze bottle or pastry bag with a 1/4-inch hole in the tip or colander with 1/8-inch holes (see Tip)
Making homemade spaetzle (German-style egg noodles or little dumplings) doesn't require fancy equipment--you can use a colander. Working in batches, press the batter through a colander (with 1/8- to 1/4-inch holes) with a rubber spatula into a pot of simmering water. Or fill a squeeze bottle (with a 1/4-inch hole) with batter and squeeze it into the water in short, 1/2-inch “squirts.”
1 1/2 starch, 1/2 medium-fat meat, 1 fat