Homemade spaetzle
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spaetzle is a pasta dish with a Swabian flavor. In this region of Germany, it's traditionally served as a side dish with meat and vegetables, as well as with various sauces and toppings. Besides straining the pasta through a sieve, you can practice another method of forming spaetzle, traditionally used by German cooks. To do this, spread the dough thinly on a board and scrape it with a damp knife into boiling water. The tender spaetzle, dipped in butter, are well worth the effort. The dish's flavor may even tempt you to buy a special press for easier preparation.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups premium flour
- 2 large eggs
- 4 tbsp melted butter plus an additional 2 tbsp
- Chopped parsley, for garnish
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Recipes with similar ingredients: unleavened dough, premium flour, eggs, parsley
Cooking the dish according to the recipe:
- In a bowl, whisk together the flour, eggs, and a pinch of salt. Then gradually whisk in up to 1 cup of water until you have a smooth, pancake-like batter.
Beat with a wooden spoon until bubbles form, then stir in 4 tablespoons of melted butter. - Bring a large saucepan of salted water to a boil. Place about 1 cup of the batter in a large-hole colander. Using a silicone spatula, press the batter into the boiling water (you can also use a meat grinder).
Once the pasta floats to the surface, cook for about 1 minute, then transfer it with a slotted spoon to another colander. - Repeat with the remaining dough. Rinse the spaetzle in cold water to stop the cooking. Serve immediately, sprinkled with parsley.
If using leftovers, fry the spaetzle in the skillet with the remaining 2 tablespoons oil until evenly heated; season with pepper.
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