Spätzle
by Luca + Nico
A traditional Swabian handmade pasta made from a simple batter of flour, eggs, and water. The dough is pressed or scraped into boiling salted water to create tender, pillowy noodles perfect as a side dish or base for other specialities.
Source: Website — Emmi kocht einfach
Yields: 650 g Spätzle
1.Combine dry ingredients
Put 400 g flour and 5 g salt into a mixing bowl.
2.Add eggs
Add 4 pcs eggs to the flour and salt mixture.
3.Mix batter
Slowly pour in 220 ml water while stirring with a wooden spoon or hand mixer. Mix until you have a thick, sticky batter — you should see some air bubbles forming. The batter should flow off the spoon like thick porridge.
4.Rest dough
Cover the batter and let it rest in the refrigerator for . This allows the ingredients to combine and stabilize the dough.
5.Boil water
Bring a large pot of salted water to the boil. Reduce heat so the water is simmering gently (not a rolling boil).
6.Press spätzle
Using a spätzle maker or press, load some batter with a spoon and press it into the simmering water. You can process all the batter at your own pace — the spätzle from the first batches will hold in the water.
7.Cook until done
When the spätzle rise to the surface of the water, they are cooked through. You can leave them in the water for a while without any problem.
8.Drain and finish
Remove the spätzle with a slotted spoon. Either shock them briefly in cold water (if you plan to sauté them later in butter) or drain and transfer directly to a warm serving dish.