Spaetzle Recipe for Original German Noodles named Spätzle
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my Spaetzle Recipe.
We want to have a closer look at the popular side dish and then prepare it ourselves.
We also know Spätzle by the names Spaetzla, Spatzen and Spaetzli.
It is a Swabian or Alemannic pasta in elongated form. The related knöpfle are rather round in shape and at home in the region of Baden-Württemberg and in Bavarian Swabia.
In Austria this pasta is called Nockerl.
This is a egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.
Wish you good luck and a good appetite!
Table of Contents
1. Recipe Spätzle from Germany
If you have any questions about the recipe, please use the comment function at the bottom of the page to report them directly. I am happy!
Spaetzle – Spätzle
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing spaetzle.
Ingredients
| Make your own Spaetzle | ||
| 250 | g | flour (The flour please freshly sieve…) |
| 4 | pinches | Salt (I use natural stone salt or Himalaya salt) |
| 4 | pinches | Pepper (I use white pepper.) |
| 4 | pinches | nutmeg |
| 3 | pc | eggs |
| 80-100 | ml | warm water (or mineral water) |
| Finish Spaetzle in the Pan | ||
| 50 | g | butter |
| 4 | pinches | Salt (I use natural stone salt or Himalaya salt) |
| 4 | pinches | Pepper (I use white pepper.) |
| 4 | pinches | nutmeg |
| 1/2 | bunch | Parsley |
Instruction
Prepare Spaetzle
Prepare dough
Place the ingredients for the dough in a bowl in the order given, stir and beat with a wooden spoon.
The spaetzle dough should throw bubbles.
Prepare cooking water
Boil water in a large pasta pot and season with salt.
Prepare Noodles
Spread the prepared dough either over a moistened wooden board, with the Spaetzle slicer or with the Spaetzle press into the boiling water.
Drain Noodles
Remove the floating spaetzle from the pot and cool quickly in cold water.
Drain quickly.
Finish Spaetzle in the Pan
Finish
Foam the butter in a hot pan.
Pour the prepared spaetzle into the pan, finish with salt, pepper, nutmeg and finely chopped parsley, toss and arrange.
Cousine
Keyword
2. Nutritional Information
3. Spätzle Info and Regional Specialties
We still know the popular domestic pasta under the names, Spätzla, Spatzen and Spätzli. It is a Swabian or Alemannic pasta in an elongated shape.
The related Knöpfle are rather round in shape and are at home in the region of Baden-Württemberg and in Bavarian Swabia. In Austria, this pasta is called Nockerl.
These are egg pasta made from fresh egg with an irregular shape. The surface of this pasta is rough and porous, it absorbs sauces well.
The production: The beaten, tough dough is scraped in the traditional production over a Spätzlebrett (wooden board) directly into the boiling salt water.
Depending on the consistency of the dough, the Spätzle plane produces short Knöpfle or elongated Spätzle.
Another variant is the preparation with a spaetzle press.
The Spätzlehobel has proven itself, so the Knöpfli can be prepared successfully!
Preparation tip from chef Thomas Sixt
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Comments, Cooking Questions and Answers
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