Spaetzle

Spaetzle are a type of noodle commonly found in southern Germany. They can easily be bought ready made in supermarkets, in the same way we can buy ready made fresh pasta in the UK. I like them fried up with finely chopped onions and then lots of gruyere stirred into them. They’re great with some added chilli sauce.

I found the recipe below on Jamie Oliver’s website.

Swabian Spaetzle

Ingredients

500g white wheat flour
5 large eggs
1-2 tsp salt
1/4 l cold water

Spaetzle are a famous Swabian / South German (side) dish, served with all kinds of roasts and much gravy. Gratinated with cheese and served as a main dish with fried onions, they are called ‘Kässpätzle’ .

Method

Make the spaetzle dough by mixing all ingredients (flour, eggs, salt, and water) with a wooden spoon. Beat the dough until it shows blisters. Let it rest for 10 min.
Bring a big pot with water to boil and then add salt.
It’s very traditional to hand-scrape the spaetzle into the boiling water by using a cutting board and a knife or palette. But I use my Spätzlehobel, you could use a colander with rather big holes instead. Just let some tbsps of the dough drop into the boiling water.
The spaetzle are done, as soon as they begin to swim on the surface. Remove them from the boiling water and start again until all dough is used up. If you serve it as a plain side dish, you may want to fry the spaetzle gently in a bit of butter.
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