Spaetzle ('Spätzle')
Spaetzle ('Spätzle')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10.5 ounces (2 cups | 300 g) spaetzle, all-purpose (German Type 405 or 550) or spelt flour (German Type 630)
- 1/2 teaspoon salt
- 3 eggs, size M
- 1/2 cup carbonated water (you might need more depending on your flour)
Instructions
- 1
Prepare the spaetzle batter:
- 2
Whisk together the flour and salt. Then add in the eggs and begin adding in the water step by step while beating the dough with a wooden spoon. Add water until the dough has the consistency of a very thick pancake batter. Continue beating the dough vigorously for a few minutes until air bubbles inside the dough start to form. Let the dough rest for 10 minutes.
- 3
Cook the spaetzle:
- 4
In the meantime, bring a large pot of water to a light simmer and season the cooking water liberally with salt (as if you were cooking pasta).
- 5
Working in batches, put some of the dough onto a small wooden cutting board and spread it out evenly in a thin layer. Scrape small noodle-like dumplings into the boiling water using a dough scraper. If you happen to own a spätzle press or spätzle maker feel free to use it. Let the spätzle cook for about 1-2 minutes. Use a spider to transfer them into an ice bath to stop the cooking process and drain them afterward.