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- Gouten tag,
That's a clue as to the type of noodles
we're cooking up next
at Renate's Olde Salem Cafe in Hanover Park.
Clue number two, the first clue was in German.
I just gave it away.
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So this is our noodle episode,
and in Germany there is a great traditional,
almost side in some dishes,
that takes center stage in one of your plates,
which is spaetzle.
For people who don't know, what is spaetzle?
- It's a homemade noodle.
We have two types of spaetzle,
the simple one that accompanies a meal.
Spaetzle for dinners.
Or a meal itself and you can add bacon.
- Oh yeah, oh yeah. - Oh yeah.
What do you mean you can add bacon?
- [Both] You have to add bacon.
- Creamy, it's soft.
It has a good texture to it.
- Kind of between a noodle and a potato.
- When you find somebody that specializes in it,
knows what they're doing, it's really good.
- I can't get enough of the spaetzle.
- I love it. - It's hard work.
- It's hard work? - It is, well you'll find out.
- Well yeah, me and hard work,
we really don't go well together.
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Why are you Chicago's best?
- We have authentic food, our service is great.
We treat our customers like family.
- Treat your customers like family,
but you treat the TV shows that come here
like they should be doing just hard work.
- Yeah.
It fits doesn't it? - I guess so.
Is it tough to make spaetzle?
- It's an art (chuckles).
it is quite a workout, I must say.
- If anything, my brain's not going to be confused today,
because we have, I'm guessing this is flour.
- Flour. - Water.
- Water. - Eggs.
- And eggs, yes.
so right now you see,
you still have some flour that you can see.
So you want to keep mixing, you gotta be you gotta beat it.
♪ Beat it
like you're mad. - Like I'm mad?
- Yeah (chuckles).
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Just keep it in the bowl, please.
- Oh, keep it in the bowl.
I'm mad at ya
I'm mad.
- That man looks really pissed.
- This is what we use to make our spaetzle,
that's what gives it it's shape.
With this hand you're gonna hold this down,
make sure it doesn't move. - Okay.
- and with the other hand,
you're gonna take your dough,
and you're just gonna scrape it.
- With this? - Yup.
There ya go.
Make sure, scrape it harder.
Put some muscle into it,
Elliott, come on. - I have no muscles.
Oh! - There you go.
- The reveal, I like that. - All right.
- Do they need to be fished out?
- Yes, they do.
I gave you two tablespoons of butter, bacon, and onion.
What I want you to do is add your baby spaetzle in.
- [Elliott] Aw, prettiest kids in town.
- [Irving] Now we're gonna add our mozzarella.
- Are we ready to plate it? - Yes we are.
So now take that plate
There's always a piece of cheese
that doesn't wanna come off.
- You wanna talk about art?
That right there is art.
A Renate spoon with some dripping mozzarella, and bacon.
You keep that, that's for you. - Thank you Elliott.
I will frame it.
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- [Elliott] I wanna dig into this spaetzle.
That's tricky to make. - It is, isn't it?
- But the simplicity allows the spaetzle to shine,
and show you how delicious it is.
- Totally different than a regular pasta,
and the texture is different.
- Can't come to a German restaurant
without gettin' your hands on a little bit of schnitzel.
- No you, that's a must. - Succulent, juicy, tender.
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- (chuckles) I have more.
- That's true, she does own the place.
It's a trifecta of deliciousness, and I love spaetzle,
and it is something that should be celebrated,
and it is hard to make,
but you know what-- - I warned you.
I warned you. - It's worth it.
- Prost. - Prost, good job.
- Great job, great job on the art as well.
can you bag one of those up?
I wanna display it on my wall at home.
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