Spätzle

(German egg dumplings)

Spätzle (SHPEHT-sluh, SHPEHT-sel, or SHPEHT-slee) is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria. It is served as a side dish, often with roast pork, sausages, schnitzel or goulash. It is sometimes spelled Spaetzle. Other names are Spatzen, Spätzli and Knöpfle.

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6 to 8 servings

Ingredients

Flour --3 cups
Salt -- 1 teaspoon
White pepper -- 1/2 teaspoon
Nutmeg (optional) -- 1/2 teaspoon
Eggs, beaten -- 3-4
Water or milk -- 1 cup

Method

Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat well with a fork or whisk until smooth. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.
Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/8-1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.
The finished noodles can be tossed with butter and some toasted breadcrumbs and served as a side dish.

Variations

Another way to make the spätzle is to spread a thin layer of batter on a smooth cutting board and scrape pieces off into the boiling water with a knive. You can also use a spätzle press, a utensil that looks a lot like a potato ricer but with bigger holes.
Käsespätzle (Cheese spaetzle): Layer spätzle with shredded Emmenthaler cheese in a greased casserole dish. Bake at 350˚F until the cheese is melted, 15-20 minutes. Top with onions browned in butter, sprinkle with chopped parsley and serve.
Kräuterspätzle (Herbed spaetzle): Mix a variety of chopped fresh herbs—parsley, thyme, marjoram—into the batter. Serve tossed with butter and sautéed onions.
Spinatspätzle (Spinach spaetzle): Blanch 1 pound of spinach and squeeze dry. Puree in a blender or food processor and use in place of the water or milk. You may have to add a little water to get the correct batter consistency. You can use frozen spinach if you like. Defrost and squeeze dry.
Pilzspätzle (Mushroom Spatzle): Toss the spätzle with sliced mushrooms that have been sautéed in butter.

Notes

Gaisburger Marsch, a stew of beef, potatoes and spätzle, is popular in the area around Stuttgart.

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different way of making spaetzle

Submitted by . (not verified) on Thu, 02/16/2012 - 22:14.

When I was taught to make spaetzle the dough was quite dryish. The dough was rolled with the hands and then dropped into broth. No need for a strainer etc. This dish was cooked as a side dish at almost every dinner for the person who taught me. I do not use water in the recipe. It is lovely. Rather like fresh pasta.