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 is fine. 

A spätzle maker does the job amazingly fast!

I own a Spätzle maker and love it - but it’s not a necessity.  Here are 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)

Bring water to simmer 

in large pot.

Slide hopper so dough drops into simmering water.

Set large pot of salted water to boil on high heat; immediately reduce heat to simmer. Combine flour, salt, and eggs with electric mixer, gradually adding water. Let dough 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, so droplets of batter to fall into simmering water. Cook 2-to-3 min., or until noodles float to 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-to-2 min.,until hot and light golden. If desired, toss with finely chopped parsley.

Fry until light gold and piping hot.

Serve at once. Serves 2 large or 4 small appetites.

Spätzle: (chopping knife recipe)

1 c. plus 2 tbsp. (280 mL) all-purpose flour

1 tsp. (5 mL) salt

1 egg, well beaten

2-to -5 tbsp. (10-to-25 mL) water

¼ c. (60 mL) butter, for frying

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

Use fingers to mix stiff dough.

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. 

Note: Serve Spätzle in soups, as well as with Sauerbraten, Hungarian Goulash, or Viennese Wiener Schnitzel.