Spätzle

Name: Spätzle
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 400g All-purpose Flour; 4 large Eggs; 165ml Water, cold; 1 tsp Salt, fine; 1/4 tsp Ground Nutmeg; 2 tbsp Unsalted Butter, to toss after cooking; Some Salt, for the boiling water

Spätzle are tender German egg noodles made from a simple batter of flour, eggs, water and a hint of nutmeg; they cook quickly and are perfect as a buttery side or a base for rich sauces. Golden, pillowy and comforting, they come together in minutes and finish beautifully tossed in butter.

Spätzle are tender German egg noodles made from a simple batter of flour, eggs, water and a hint of nutmeg; they cook quickly and ... Show more

Traditional German Recipe

Health Grade

D+ · Occasional

Rating

4.4

Time

35 min

Price

0,21 €

Calories

506 kcal

vegetarian

low calorie

quick

easy

Method

Mix the dough

In a large bowl, stir together the All-purpose Flour, Egg, Water (cold), Salt (fine), and Ground Nutmeg until you have a thick, sticky batter. Beat it vigorously for 2 to 3 minutes until smooth and elastic, scraping the bowl once or twice so no dry flour remains. The dough should fall from the spoon in heavy ribbons; if it seems too stiff to move, add a spoonful more water.

Rest the dough

Cover the bowl and let the dough rest for 15 minutes so the flour hydrates and the spätzle cook up tender instead of gummy.

Cook the spätzle

Bring a large pot of water to a boil and salt it well. Working in batches, press or scrape the dough through a spätzle maker, spaetzle press, or the large holes of a colander directly into the water. Cook for 2 to 3 minutes, until the pieces float to the surface and look puffed and tender, then lift them out with a slotted spoon and repeat with the remaining dough.

Toss with butter

Drain the spätzle well in a colander, then return them to the warm pot or a bowl and toss with the Unsalted Butter (to toss after cooking) until the noodles are glossy and lightly coated. Serve right away while hot.