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Tuesday
Mar012016

Spätzle recipe

On request: how I make Spätzle and Kässpätzle.

Spätzle (basic)

INGREDIENTS

Per person:

  •  100-150g flour (Germans use type 405; plain flour is okay)
  •  1 egg
  •  ~30 ml tap water (or bubbly mineral water if you’re fancy)
  •  A generous pinch of salt

Note: Each egg can be replaced by ~60 ml water

 

EQUIPMENT

  • Spätzle press (potato/noodle ricer) OR
  • Dough scraper OR
  • Sharp knife

 

METHOD

  1. Crack eggs into a large mixing bowl. Gradually mix in the the flour and salt.
  2. Gradually mix in the water until the dough reaches the desired consistency. This is tricky to describe; I aim for something that’s just a little effortful to mix. You want it to ‘stretch’ a little, not run, but it should also be damp. Drier dough will lead to larger, thicker spätzle than wetter dough.  If you are not using a spätzle press, make the dough a little runnier.
  3. (Optional) Beat the dough with a wooden spoon, mixing air into it. This will make your spätzle fluffier. Bubble mineral water (rather than tap water) complements this step.
  4. Cover the bowl with a damp cloth and let it rest for 20-30 minutes, or until impatient.
  5. Heat a large pot of salted water until boiling.
  6. Squeeze the spätzle dough through the press into the water OR
  7. Dampen a wooden board, put some (runnier) dough on it, and ‘scrape’ little blobs off with the dough scraper or knife. You can go for $2 pieces or thin strips; up to you. Into the water!
  8. When the dough floats to the surface, remove it with a slotted spoon or similar.
  9. If you’re making a larger quantity, put the finished spätzle into a casserole dish with a little butter and keep them in the oven at 50°C.

 

Kässpätzle

INGREDIENTS

As above for the spätzle.
For 500g of flour, add

  • 300g of grated cheese (Gouda or Emmentaler)
  • Two onions, sliced into rings
  • Pepper

 

METHOD 

  1. As above until the dough is resting (step 4)
  2. Cut the onions into rings and fry with pepper until glassy.
  3. Heat an oven to 200°C
  4. Cook the spätzle as above, then add to an oven-proof dish, alternating layers with the cheese and onions
  5. Bake for 15 minutes or until the cheese has melted

OR

  1. Cook the spätzle
  2. Fry everything up in a pan

 

Kässpätzle, prepared on this day in 2009

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