Sides
Homemade Spätzle
The Quirky Foodster Team
Ingredients
- 400 g (3.2 cups) plain flour
- 4 large eggs
- 150 ml (2/3 cup) water or milk
- 1 tsp salt
- Pinch of nutmeg
- 2 tbsp butter, for finishing
Method
- Mix the flour, eggs, water, salt and nutmeg into a thick, elastic batter; beat vigorously for 3-4 minutes until it forms bubbles.
- Let the batter rest for 10 minutes.
- Bring a large pot of salted water to a boil.
- Press the batter through a Spätzle press or large-holed colander directly into the boiling water.
- Cook until the noodles float to the surface, about 2-3 minutes, then remove with a slotted spoon.
- Toss the cooked Spätzle with butter before serving.
Introduction: Soft, irregular egg noodles from Swabia in southwestern Germany, traditionally scraped by hand from a board into boiling water.
Cultural Background: Soft, irregular egg noodles from Swabia in southwestern Germany, traditionally scraped by hand from a board into boiling water. Spätzle is the definitive companion to gravy-rich dishes like Sauerbraten and Rouladen.
Tips: Beating the batter thoroughly to develop bubbles is what gives Spätzle its characteristic light, chewy texture.
Variations: Käsespätzle adds layers of grated cheese and caramelized onions for a richer, standalone dish.
Storage: Keeps 2-3 days refrigerated in an airtight container.
Reheating: Reheat in a buttered pan over medium heat for 3-4 minutes, tossing frequently.
Nutrition: Approx. 310 kcal, 12g protein, 8g fat, 48g carbohydrate per serving.
FAQs:
Q: Do I need a special press?
A: A Spätzle press makes the job easy, but a colander with large holes and a spatula works too.
Q: Can Spätzle be made ahead?
A: Yes, cook and toss with a little oil to prevent sticking, then reheat in butter when ready to serve.
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