Spaetzle

I love this more than any other kind of noodle or pasta but it does require some specialized equipment or a technique American's are generally unaccustomed to. If you are willing to try something unusual you'll find an easy noodle that is better than store-bought.

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Spaetzle

From seriouseats.com

Serves 4

1 c AP flour

1/2 c semolina flour

1 teas kosher salt, plus more for cooking water

1 teas finely minced fresh thyme and/or fresh sage

1 large pinch freshly ground black pepper

2 eggs

1/3-1/2 c milk

Place the flours in a mixing bowl and add the salt, herbs, and pepper. Whisk together. Measure milk and whisk the eggs into it while in the measuring cup. Pour into the dry ingredients. Use a fork to gently stir together. If it is so thick it's difficult to work with add a little more milk, up to 1/2 c in total. You should have a dough that is very sticky but not too wet.

Let it rest for 15 minutes.

Bring a large pot of water to boil over high heat. Just before cooking stir in salt.

There are a number of options for getting this dough into boiling water. I use a spaetzle press I purchased in Germany. These are available online but a bit pricey. You can use a dedicated potato ricer. (A press doesn't need to be a uni-tasker in the kitchen. I use mine for making spaghetti ice and for ricing potatoes when making mashed potatoes.) Press the dough through the hopper a large spoonful at a time right into the water, using a  table knife to cut the noodle batter about an inch long. The noodles will rise to the top of the water.  Allow them to cook for another couple of minutes. Scoop the spaetzle out of the water with a spider and place in a bowl. Repeat the process until all the dough is cooked. (You can also shock the noodles in ice water.) You can add butter or oil to keep the spaetzle from sticking to each other, although this isn't usually a huge problem for me.

Another method for spaetzle utilizes this a sheet of metal with holes that sets on top of the pot. I haven't tried it but it looks like it would work fine.

I've read of using a colander or the large holes of a cheese grater. 

Yet another method is to place the dough on the edge of a cutting board and cut bits of the dough off into the water. This might take some practice but it is doable. Here's a YouTube video for an example.

Once the spaetzle is cooked, add some butter, if desired, and taste for seasonings.  Top with finely chopped parsley. Serve as a side with brats, roasted meats, or goulash.