Spätzle / German home-made noodles
The traditional german home-made noodles have been re-created by some american celebrity chefs and
featured several times on HGTV's Iron Chef America. They are easy to make but you'll need a
Spätzle maker to make these round shaped noodles or a Spätzle press for longer shaped
400 g / 14 oz fine flour
1/4 L / 1 cup water
1 teaspoons salt
Fresh parsley (optional)
Equipment: Spätzlemaker or Spätzlepress
Sieve flour, add the salt, add one egg at a time and water little by little while
stirring with a hand mixer. Mix for ca. 1 minute until batter is smooth and air bubbles
start to form. Add finely chopped parsley to the batter if desired for a fresh taste.
Let batter stand covered with a dish towel for 20 minutes in a warm place.
Meanwhile bring water to a rolling boil in a large pot.
Season with salt. Pour batter into your Spätzle maker. Move top part of the
Spätzle maker back and forward until all batter is used for that batch. Using
a slotted spoon stir the Spätzle in the boiling water until they rise to
the top. Fetch Spätzle with slotted spoon and transfer to a large colander
to drain. Pour the next batch of batter into your Spätzle maker making one
batch at a time. Make sure water boils, if it stops boiling you can cover the
pot with a lid between batches until water returns to boil.
can make Spätzle ahead of time or up to a day before serving them. Just
before serving sauté the finished Spätzle with a tablespoon of melted
butter in a skillet until warmed up.
Schweinelendchen (pork tenderloin) with mushroom sauce
tip: leftover Spätzle are great
for Käsespätzle (cheese Spätzle).
Join the conversation
Like this recipe? Have a point of view to share? Let us know!