Spätzle is the German version of egg noodles with a soft, chewy texture. Considered a Swabian specialty, it is also enjoyed in Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.
Swabians and Spätzle are as inseparable as Bavarians and Knödel, or French and Baguette, or Swedes and smörgåsbord. Eat it with Rouladen, or make it sweet – any Spätzle you have left over is perfect for cheese Spätzle!
Recipe courtesy of Amy Maher-Zaun
- 1kg Spätzle flour
- 8 eggs
- 1 cup water
- 1 tbsp salt
- Sift flour into a large mixing bowl. Add eggs, water and salt. Mix well until thick and smooth. Let the dough sit for 30 minutes.
- Boil a large pot of salted water, and set up colander over the pot. In batches, push the dough through colander into boiling water. Alternatively, use a Spätzle Press. Let them cook for 1-2 minutes, until they float to the surface. Remove with a slotted spoon.
- Drain in a colander and chill under running cold water. Let sit and dry.
- Before serving, heat and sauté in a frying pan with butter to get some browned, crispy edges.
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