After binge-watching a whole season of Master Chef Junior in two days, Samantha was fired up to create something in the kitchen.  My sister Tammy gifted me a very cool contraption for making Spaetzle, and with a pot of our Mom’s homemade turkey soup bubbling in the slow cooker the day after Christmas, these little German pasta dumplings sounded like the perfect addition.

Spaetzle starts with a dough that you pass through something that looks like a cheese grater (you could use a sieve with large holes) directly into boiling water.  You can add it to another dish like we did, or season with olive oil and fresh herbs for a super-easy side dish.

Gluten-Free Spaetzle (serves 4):

1/2 cup of milk (at room temperature)

2 eggs (at room temperature)

1 1/2 cups King Arthur Gluten Free Flour

1/8 tsp xanthan gum

1/2 tsp salt

Salt a large pot of water and bring to a boil. Combine milk and eggs in a small bowl. Combine remaining ingredients in a large bowl, then stir in wet ingredients.  Pass dough through the Spaetzle maker into the boiling water; Spaetzle will float when cooked, which takes about 1 minute.  Remove with a slotted spoon and toss with a little oil to keep from sticking.