Germany · Germany
Spätzle (Soft Egg Noodles)
Soft, chewy egg noodles made from a simple batter of flour, eggs and salt, pressed through a spaetzle maker into simmering water.
Spätzle is the Swabian answer to a dumpling, made from the simplest dough imaginable of flour, egg and salt, pressed into boiling water so that irregular little pieces fall out. The irregularity is the point rather than a defect, since evenly shaped, machine-made ones are what people dislike. Rolling them in butter and fried onion afterwards is the usual way to eat them.
Ingredients
- all-purpose flour300 g
- eggs3 pieces
- whole milk120 ml
- unsalted butter40 g
- fine salt1 tsp
- freshly grated nutmeg0.3 tsp
Directions
- 1
Whisk flour, eggs, milk, salt and nutmeg into a smooth, thick batter that drops slowly from a spoon.
Batter drops in a thick ribbon and a finger leaves a brief trail. - 2
Press or scrape the batter through a spaetzle maker into simmering salted water.
Small dumplings of batter drop into the water and start to set. - 3
Once they float to the surface, cook 1 minute more and drain well.
Dumplings are firm to the bite and float freely. - 4
Toss the hot spaetzle in butter until glossy.
Each strand is coated in butter and looks glossy.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content