Homemade Spaetzle

Hausgemachte Spätzle
While Spätzle is a regional specialty from Swabia (a historic region, mainly in the southern states of Baden-Württemberg and southwest Bavaria, in southwestern Germany), it is enjoyed in all parts of Germany. For convenience, Germans outside of the Swabian region are more likely to purchase ready-made packaged Spätzle. In the Swabian region, however, the practice of making one's own Spätzle is still alive, mostly with the aid of a specialty Spätzle press or Spätzle slicer.
Region Bavaria

Ingredients

  • 10 oz all-purpose flour
  • 1 teaspoon Salt
  • 3 medium eggs beaten
  • 3 tablespoons cold water, approx

Instructions

  • Sift the flour and salt into a large bowl. Make a well in the center, pour in the eggs and gradually beat them into the flour with a wooden spoon. As the dough gets thicker add the water gradually until you have a soft, just-runny dough.
  • Bring a large pan of salted water to the boil. Take a small cupful of the soft dough and either rub through a flat Spätzle disk with a flat spatula or rub through a colander with the back of a ladle. The dough will fall into the water as thick "squiggles". They cook very quickly — when they rise to the surface of the water allow them a few seconds longer, then scoop out with a slotted spoon into another colander.
  • If cooking ahead, then drop the cooked Spätzle in iced water for a couple of minutes. Otherwise, dress with a little melted butter and seasoning.

Notes

Variations:
!For green herb Spätzle:
Add 2 to 3 tablespoons finely chopped fresh herbs to the flour before mixing. For cheese Spätzle, dress hot cooked Spätzle with melted butter and toss with a little grated German Emmenthaler cheese. Sprinkle with freshly grated nutmeg and top with fried browned onion rings.
!For Spätzle with fresh tomato sauce:
Skin, de-seed and chop three large tomatoes. Sauté in 2 tablespoons olive oil with two crushed garlic cloves until you have a rough puree. Season and stir in chopped fresh parsley or shredded basil. Makes a delicious quick and light homemade pasta dish. Top with grated Emmenthaler.

You may be interested in...

Original Kull Spaetzle Press
Westmark Classic Round Spaetzle Press

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!