Spätzle
The Italians have their pasta and the Germans (and some other countries) have their Spätzle, an almost dumpling like sort of pasta with irregular shape and texture. The smaller ones are called Knoepfle , what means little buttons. There are different ways of making them, using just a wooden board and a knife, or a Spätzle press or -plane. I decided to go with a Spätzle maker in my recipe. What ever tool you decide to use, the dough is a very forgiving one, since Spätzle are irregular shaped. So roll up your sleeves and get started.
Equipment
- Spätzle maker or -plane
Ingredients
- 400 g wheat flour
- 4 large eggs
- 10 g salt plus extra for cooking water
- 30 ml canola- or sunflower oil
- 120 ml water plus extra
Instructions
- In a bowl mix the flour, eggs, salt, oil and 120 ml water with a wooden spoon, it is a very dense dough; add more water if you have difficulties to beat the dough until is lump free and bubbles appear. It should not be too runny. Let the dough rest while you bring the water, to cook the Spätzle in, to boil. Add 10 g salt to the cooking water. Sit your Spätzle maker over the pot of boiling water, and fill some dough into the opening on the top. Use your Spätzle maker according to the instructions. As soon as the Spätzle float on the surface, they are ready. Use a slotted spoon to take them out of the water before you make the next batch.Keep the ready made Spätzle warm while you finish the rest of the dough.Spätzle can be enjoyed as a main meal, mixed with roasted onions and some strong tasting cheese, like Emmentaler or Gruyere. Alternatively as a side dish with typical German beef olives, Sauerbraten or goulash.