I Started Thinking in German and Made Infused Spaetzle

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I Started Thinking in German and Made Infused Spaetzle

Some nights you relax.
Some nights your thoughts switch languages and you make noodles.

This video is a short film about being alone with your thoughts, realizing they’ve turned German for no clear reason, and deciding that spaetzle feels like the right response.

It’s infused.
It’s not 100% traditional.
And it definitely says more about me than it should.

For the people who are going to ask (and I know you will), here’s how I made the spaetzle shown in the video ⬇️

Recipe
Ingredients
• 2 cups all-purpose flour
• 1½ teaspoons salt
• 4 large eggs
• ½ cup milk or water (milk = richer)
• Butter, for cooking and serving
• Optional: chili powder, parsley, black pepper

Notes
– If the batter is too runny, add more flour
– If it’s too stiff, add more milk or water

Method
Add flour and salt to a bowl (stand mixer makes life easier).
Whisk eggs separately, then add them to the flour along with the milk.
Mix for about 10 minutes until the batter is smooth.

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
Using a spaetzle maker or two spoons (like I do), drip the dough into the water.
Cook 2–3 minutes, until the spaetzle float.

Transfer to a colander, then briefly into ice water to firm up the texture.
Drain completely.

Before serving, warm the spaetzle in a skillet with butter, salt, pepper, and chili powder if using.

Spaetzle is incredible as leftovers — fried in butter, turned into an omelette with bacon, cheese, and veggies, or served alongside sausages and other meats.

Make ahead friendly. Reheats beautifully. Future-you will be grateful.

This video isn’t advice — just comfort food, cultural confusion, and a lot of internal dialogue. 🍽️🇩🇪

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Fordee
Herbistry420

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