Spaetzle
Photo: Stefan-Xp, CC BY-SA 3.0
Spaetzle is a Swabian dough dumpling from Germany, made from just flour, eggs, water and salt. The name means little sparrow, and the shapes are small and irregular. The dough is beaten until bubbles form, which keeps the finished pieces springy rather than dense. The old method uses a wooden board and a grater, though a press works too. Serve them beside meat in sauce, or as a main with cheese and onions.
Instructions
Combine the flour, eggs, water and salt by hand or with an electric mixer. Add enough of the water to bring the dough to a texture that is slightly sticky but still elastic and stiff.
Beat the dough until bubbles start to rise in it.
Bring a large pot of salted water to a boil.
If you are using only a board and grater, spread a spoonful of dough on the board and scrape small pieces off it with the grater into the hot water. If you are using a spaetzle maker, put a spoonful of dough into the maker and press it through the holes into the water.
The spaetzle are done when they rise and float on the surface of the water.
Lift them out with a slotted spoon and put them into a lightly oiled bowl.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
