Spaetzle (German Egg Noodles)
Craft rustic German spaetzle with a simple egg-flour batter that turns into delightful dumplings in boiling water.
Contents (2 sections)▾
Ingredients
- 200 g all-purpose flour
- 3 large eggs
- 100 ml water
- 1 tsp salt
- 2 tbsp unsalted butter
- Grated cheese (for kasespatzle, to taste)
Steps
In a bowl, mix the flour, eggs, water, and salt until you have a smooth, loose batter. Let it rest for about 10 minutes.
Bring a large pot of salted water to a rolling boil over high heat.
Using a spatula, scrape the batter into the boiling water in small portions, letting it cook for about 2-3 minutes until they float to the surface.
Once the spaetzle float, remove them with a slotted spoon and transfer them to a bowl.
In a pan, melt butter over medium heat and toss the cooked spaetzle until well-coated. For kasespatzle, add grated cheese and stir until melted.
Why this works
The key to making spaetzle lies in the loose batter, which, when scraped into boiling water, puffs up and forms irregular dumplings. The high moisture content in the batter helps achieve this unique texture, creating a delightful bite. If the batter seems too thick, add a little more water to achieve the desired consistency; conversely, if it's too watery, it may lose shape in the boiling water. The dumplings serve as a perfect vehicle for butter or cheese, enhancing their flavor. The cooking time is crucial; they usually float to the surface when done, indicating they are ready to be drained. Always remember to toss them in butter immediately to prevent them from sticking together.