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Saturday, September 17, 2011

Spätzle

Spätzle are small egg noodles often served in Austria, Hungary, Germany, parts of Switzerland, and the Tyrol. You can make this delicious recipe with or without a Spätzle maker. With  is quicker and results in uniformly sized noodles, but a chopping knife does just fine. 

A spätzle maker does the job amazingly fast!

I own a Spätzle maker and absolutely love it - but it’s not a necessity.  I’ve given you two Spätzle recipes, depending on whether you do or don’t use a Spätzle maker.

Spätzle: (Spätzle-maker recipe)

1-¾ c. all-purpose flour
1 tsp. salt
2 eggs
¼ c. water
¼ c. butter, for frying
Fresh parsley as needed, finely chopped (optional)

Have large pot filled with
simmering water ready
Slide hopper so dough drops into simmering water
Set large pot of salted water to simmer over high heat. Combine flour, salt, and eggs with electric mixer, adding water gradually. Allow dough to rest 10 min., until consistency of thick pancake batter. Position notch on Spätzle maker over pot of simmering water. Spoon batter into hopper. Slide hopper over Spätzle maker fastened on pot, allowing droplets of batter to fall into simmering water. Cook 2 - 3 min., until noodles float to the surface. Skim off noodles with a slotted spoon, or pour into strainer. (To make ahead: Drain well, covering and refrigerating Spätzle until needed) In a large, clean skillet, melt butter over medium-high heat until sizzling. Fry Spätzle 1-2 min. until hot and light golden. If desired, toss with finely chopped parsley.

Fry in butter until light gold and piping hot
Serve immediately. Serves 2 large or 4 small appetites.

Spätzle: (chopping knife recipe)

1 c. plus 2 tbsp. all-purpose flour
1 tsp. salt
1 egg, well beaten
2 - 5 tbsp. water
¼ c. butter, for frying

Set large pot of salted water to simmer over high heat. 

Mix stiff dough with fingers

Combine flour, salt, and egg with hands, adding water gradually to make a stiff, thick dough. Knead until smooth, allowing to rest 10 min. Flatten dough on work surface, breaking off small pieces of dough with a sharp knife. Drop dough into simmering water. Simmer one layer of noodles at a time; do  not overfill pot. Cook and serve, as above. Serves 2. Spätzle are wonderful served in soups, with Sauerbraten, Goulash, or Viennese Wiener Schnitzel.

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