Basic Spaetzle / Spätzle, Grundrezept

Page 330

Cuisine: German/Austrian/Swiss | Course Type: Sides

(2 reviews)

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Tags: home cooking German Southern German comfort food swiss

Recipe Reviews

I was always intimidated by spaetzle, but it is actually very easy, hard to screw up. I also like that the ingredients are very easy to scale - 1 egg to 100g flour. I don't own a spaetzle maker, so I cut the spaetzle y hand but I find it really easy to do once I learned the technique. I spread the dough out on a wooden cutting board with my extra-large icing spatula and cut it with the spatula, occasionally dipping the spatula in the boiling water in the pot. The spaetzle cuts better when the "knife" is hot, wet, or both.

(0) comment (1) useful  

See Spätzle as a kind of German pasta. In fact, the main ingredients (1 egg per 100 g flour) are exactly the same! This basic recipe is easy to whip up and works very well. Just remember to put the cooked Spätzle in sauce or butter right away when they are cooked, without letting them cool - just as with pasta, they will soak up sauces and flavours better while they are hot.

We served these with Mixed Mushrooms in Cream Sauce, which worked well enough.

(edited 16th August 2013) (0) comment (0) useful  

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