Spätzli (Swiss Egg Noodle Dumplings)

Name: Spätzli (Swiss Egg Noodle Dumplings)
Yield: 4
Cuisine: Switzerland
Ingredients: Plain flour — 250 g (2 cups); Eggs — 3; Water or milk — 120 ml (1/2 cup); Salt — 1/2 tsp; Nutmeg — a pinch; Butter, for finishing — 30 ml (2 tbsp)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (2 cups)
Eggs — 3
Water or milk — 120 ml (1/2 cup)
Salt — 1/2 tsp
Nutmeg — a pinch
Butter, for finishing — 30 ml (2 tbsp)

Method

Whisk together the flour, eggs, water, salt and nutmeg until a smooth, thick, elastic batter forms.
Let the batter rest for 10 minutes.
Bring a large pot of salted water to a boil, then push the batter through a spätzli maker or scrape small strips from a board directly into the boiling water.
Cook for 2-3 minutes until the dumplings float to the surface, then remove with a slotted spoon.
Toss the cooked spätzli in melted butter before serving.

Introduction: Small, irregular egg noodle dumplings, spätzli are a beloved side across German-speaking Switzerland, traditionally scraped by hand from a board directly into boiling water, and often finished in butter or topped with cheese.

Cultural Background: Small, irregular egg noodle dumplings, spätzli are a beloved side across German-speaking Switzerland, traditionally scraped by hand from a board directly into boiling water, and often finished in butter or topped with cheese.

Tips: The batter should be thick but still drop easily from a spoon; adjust with a little extra water or flour as needed. Work in batches so the pot doesn’t overcrowd and the dumplings cook evenly.

Variations: Toss with fried onions and cheese for Käsespätzli. Add fresh chopped herbs to the batter for extra flavour.

Storage: Refrigerate cooked spätzli in an airtight container for up to 3 days.

Reheating: Reheat in a buttered pan over medium heat, tossing until warmed through.

FAQs:

Q: Do I need a special tool to make spätzli?

A: A spätzli maker or press makes it easier, but a cutting board and knife or a colander with large holes work too.

Q: Can spätzli be made ahead?

A: Yes, cook and toss lightly in oil, then refrigerate and reheat in butter when ready to serve.