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Spaetzle Recipe for Original German Noodles named Spätzle

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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!

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.

Servings 2
Calories 1228
Preparation Time 15 Min.
Cook Time 30 Min.
Total Time 45 Min.

Simple instructions for preparing spaetzle.

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Average Rating:
5.00 from 1298 ratings

Freshly prepared spaetzle as a side dish.
Spaetzle German Noodles Spätzle Recipe Image © Thomas Sixt

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

Preparation step 1

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.

Preparation step 2

Prepare cooking water

Boil water in a large pasta pot and season with salt.

Preparation step 3

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.

Preparation step 4

Drain Noodles

Remove the floating spaetzle from the pot and cool quickly in cold water.

Drain quickly.

Finish Spaetzle in the Pan

Preparation step 5

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.

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

4. More Recipes and matching Dishes for Spaetzle

Cheese spaetzle in the oven form © Foodfotograf Thomas Sixt
You can quickly prepare cheese spätzle.
Boeuf a la mode served with side dishes
German Pot Roast “Böfflamott” with Sauce and Spaetzle.

5. More Ideas for Side Dishes

Comments, Cooking Questions and Answers

5.00 from 1298 ratings

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