Sometimes we get very lucky. Last week, Alex’s parents were visiting from Wisconsin and his mother, Nelly, came in to teach us all how to make homemade spaetzle. Nelly was born in Germany and moved to the United States when she was 20 after the war. She ended up in Milwaukee, WI because of the large German population, there she met Anthony Palermo, Alex’s father. Anthony moved to the US from Rome to attend college and he was in Milwaukee in his last year at University.
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I’ve always wanted to learn to make spaetzle and to have Mrs. Palermo teach us was a thrill indeed.
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Homemade Spaetzle
Recipe by Nelly Palermo
Serves 4
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3 very fresh, organic eggs
1 cup flour
water
butter, unsalted
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First: Put on a large put of salted water. Salty like the sea. Over medium heat, allow the water to come to a boil.
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Second: While the water comes to a boil, crack the eggs into a small boil and whisk together to combine. In a separate bowl, add the flour. Create a well in the flour and add your whisked eggs.
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Third: Whisk the batter together. Add about 3T of lukewarm water to the bowl that previously held the eggs. Swish the water around and add it to the flour and egg mixture. You’re looking for a dough the consistency of puzzle dough or pancake batter. Let this mixture stand for about 10 minutes, the gluten will thicken it up.
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Fourth: The batter should come to the edge of the bowl, you want to be able to cleanly slice it off with a knife. Next to your pot of boiling water, set another bowl with 2T of butter. Begin slicing ribbons of the dough into the boiling water. Say, 10 slices at a time. They should slice off and fall off your knife. They will float to the top when they’re done. Remove them with a slotted spoon and add them to the bowl without the butter.
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Fifth: Repeat this process until all your dough is done. Toss the spaetlze with butter and serve warm.
Sometimes we get very lucky. Last week, Alex’s parents were visiting from Wisconsin and his mother, Nelly, came in to teach us all how to make homemade spaetzle. Nelly was born in Germany and moved to the United States when she was 20 after the war. She ended up in Milwaukee, Wisconsin because of the large German population, and it was there that she met Anthony Palermo, Alex’s father. Anthony moved to the US from Rome to attend college and he was in Milwaukee in his last year at University.
.
I’ve always wanted to learn to make spaetzle and to have Mrs. Palermo teach us was a thrill indeed.
.
Homemade Spaetzle
Recipe by Nelly Palermo
Photos by Amy Sheridan
Serves 4
.
3 very fresh, organic eggs
1 cup flour
water
butter, unsalted
.
First: Put on a large put of salted water. Salty like the sea. Over medium heat, allow the water to come to a boil.
Second: While the water comes to a boil, crack the eggs into a small bowl and whisk together to combine. In a separate bowl, add the flour. Create a well in the flour and add your whisked eggs.
.
Third: Whisk the batter together. Add about 3T of lukewarm water to the bowl that previously held the eggs. Swish the water around and add it to the flour and egg mixture. You’re looking for a dough the consistency of pancake batter. Let this mixture stand for about 10 minutes, the gluten will thicken it up.
Fourth: The batter should come to the edge of the bowl and stick there, you want to be able to cleanly slice it off with a knife. Next to your pot of boiling water, set another bowl with 2T of butter. Begin slicing ribbons of the dough into the boiling water. Say, 10 slices at a time. They should slice off and fall off your knife. They will float to the top when they’re done. Remove them with a slotted spoon and add them to the bowl without the butter.
.
Fifth: Repeat this process until all your dough is done. Toss the spaetzle with butter, and serve warm.
Alex and his mother Nelly compare cooking scars. Below.
Anthony Palermo enjoys lunch and watches our shenanigans.
