in Germany

spaetzle

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Ingredients for 4 servings:

  • 2 eggs
  • ½ tsp salt
  • 250 g flour
  • ⅛ liter of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

(homemade)

Whisk the eggs with salt, stir in the sifted flour, and add the water a spoonful at a time. Whisk vigorously until the dough is bubbly. Using a spaetzle slicer, spaetzle board, or potato ricer, add the pasta dough to boiling salted water. Let the spaetzle cook until they float to the top, then pour them into a sieve and drain well. Tip: You can also add a little oil to the water to prevent them from clumping. Fresh spaetzle can also be frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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