in Germany

Swabian spaetzle

updated

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Ingredients for 4 servings:

  • 500 g flour
  • 1 tbsp salt
  • 3 eggs
  • 250 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Flour and the remaining ingredients are mixed together, and the batter is beaten until it bubbles and peels away from the spoon. The spaetzle board is rinsed with cold water, a small amount of batter is placed on it, spread thinly with a spaetzle spatula, and long, fine spaetzle are scraped into boiling salted water. When they float to the top, they are removed with a slotted spoon, dipped in fresh, hot salted water, and served immediately.

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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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