Family · German
Spätzle (Egg Noodles)
The story
From Karla's family cookbook (2014). Spätzle are the Swabian soul of German cooking — hand-scraped egg noodles that serve equally well as a versatile side dish or as the base for Kässpätzle.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
Method
In a bowl beat the sifted flour vigorously with the eggs, salt, and water (stand mixer) until the dough forms bubbles and pulls away from the sides of the bowl. Leave to rest.
Bring a large pot of water to the boil.
Place the dough on a Spätzle board, spread it thinly towards the edge, and scrape small strips into the boiling water using a dough scraper, broad palette knife, or knife.
As soon as they float to the surface, lift out with a slotted spoon and place in cold water. Drain well in a sieve.
Remove the Spätzle from the water and transfer immediately to a bowl kept warm at 80 °C in the oven. Do not rinse with cold water.