Spaetzle
This recipe details how to make classic Spaetzle, a simple and comforting Central European egg noodle. Crafted from a basic batter of flour, eggs, and milk, these soft, irregular dumplings are quickly boiled, providing a versatile and delicious side dish that complements a wide array of savory meals.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Sturdy Spatula
- 1 Large Pot For boiling water
- 1 Spaetzle Maker Alternatively, a colander with large holes or a coarse grater can be used
- 1 Slotted Spoon or Skimmer For removing cooked spaetzle
Ingredients
Main
- 2 cups 250 grams all-purpose flour
- 7 large eggs
- 1/4 cup 59 ml milk
Instructions
- In a large mixing bowl, combine the all-purpose flour, large eggs, and milk.
- Using a whisk or sturdy spatula, mix the ingredients thoroughly until a thick, smooth, and pourable batter forms. Scrape down the sides of the bowl as needed. Do not overmix to avoid developing too much gluten.
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Place a spaetzle maker, a colander with large holes, or a coarse grater directly over the boiling water.
- Pour a portion of the prepared batter into the spaetzle maker/colander and push or scrape the batter through the holes, allowing small pieces to drop directly into the boiling water.
- Cook the spaetzle in batches to prevent overcrowding the pot and ensure even cooking.
- Cook for approximately 1-2 minutes, or until the spaetzle float to the surface. They should be tender but still have a slight chew.
- Using a slotted spoon or skimmer, carefully remove the cooked spaetzle from the water and transfer them to a serving bowl.
- Repeat the process with the remaining batter, ensuring the water returns to a boil between batches.
- Serve the spaetzle warm, optionally tossed with melted butter, pan-fried, or paired with your desired main course and sauce.
Notes
1. Dough Consistency: The batter should be thick, sticky, and slowly fall from the whisk, but still pourable. Adjust with a tiny bit more flour if too thin or a splash of milk if too stiff. Avoid overmixing, as it develops gluten, leading to tougher spaetzle.
2. Salting the Water: Always generously salt your boiling water, similar to pasta water. This is crucial for seasoning the spaetzle from the inside out.
3. Cooking in Batches: Do not overcrowd the pot. Cook the spaetzle in smaller batches to maintain the water temperature and prevent them from sticking together or becoming gummy.
4. Finishing: Once cooked, spaetzle can be tossed with butter, pan-fried until golden with onions, or served immediately with gravies, stews, or roasted meats.
2. Salting the Water: Always generously salt your boiling water, similar to pasta water. This is crucial for seasoning the spaetzle from the inside out.
3. Cooking in Batches: Do not overcrowd the pot. Cook the spaetzle in smaller batches to maintain the water temperature and prevent them from sticking together or becoming gummy.
4. Finishing: Once cooked, spaetzle can be tossed with butter, pan-fried until golden with onions, or served immediately with gravies, stews, or roasted meats.