Ingredients
Dough
- 400 gplain flour, or Spätzlemehl
- 4eggs
- about 150 ml water or sparkling water
- 1 tspsalt
- grated nutmeg
To cook
- a large pot of well-salted water
To finish
- 60 gbutter
- chopped chives or parsley
For Käsespätzle
- 250 gEmmental and Bergkäse, grated
- 3onions, sliced and fried until deep brown
Equipment
- a Spätzlebrett, the wooden board, and a scraper
- or a Spätzlehobel press
- or a colander with large holes
Directions
- Mix the flour, salt and nutmeg, then beat in the eggs. Add the water gradually and beat hard with a wooden spoon. Beat the batter vigorously for a good 5 minutes, lifting it and slapping it back into the bowl.
- Beat it until it blisters. The batter should form bubbles on the surface and pull away from the spoon in long elastic threads, and that gluten development is what gives spätzle their characteristic chew.
- Bring a very large pot of well-salted water to a rolling boil. The traditional one is the Spätzlebrett: a wet wooden board with the batter spread thinly on it, scraped off in thin strips into the water with a knife or scraper.
- Work in batches and do not crowd the pot. Now cook them, which takes almost no time. Lift them out with a slotted spoon into a bowl of warm water, or straight into a colander. Some cooks refresh them in cold water to stop the cooking, then reheat in butter, which is useful if you are making a lot.
- Toss them in foaming butter in a hot pan. Let them catch and take a little colour in the butter rather than just warming through, which improves them considerably.
- Scatter chives over and serve them as a side, particularly with anything in gravy. Fry the sliced onions slowly in butter until deep brown and sweet, which takes 30 minutes and cannot be hurried. Take the onions genuinely dark. Layer the hot spätzle with the grated cheese in a warm dish, finishing with cheese.
- Use a good melting mountain cheese, and Emmental with a little aged Bergkäse is the usual mix. Layer them while everything is hot so the cheese melts from the heat of the noodles rather than needing an oven. Put it briefly under a grill if it needs help. Pile the brown onions on top and serve immediately, with a green salad.
Technique
- Schwäbische Spätzle has EU protected geographical indication.
- Spätzlemehl, a coarse dedicated flour, is sold in Germany and gives a better bite.
- They freeze well cooked and are reheated in butter.
Substitutions
- A press or a large-holed colander in place of the board.
- Plain flour, which works perfectly well.
Variations
- Käsespätzle, layered with cheese and fried onions.
- Spinatspätzle, coloured green with spinach purée.
- Kartoffelspätzle, made with potato in the dough.
History
Swabian egg noodles scraped into boiling water, recorded as everyday regional food in 1725; Schwäbische Spätzle gained PGI protection in 2012.
Frequently asked questions
What is Spätzle?
Spätzle is a salad & side from Germany: soft egg noodles; with melted cheese as Käsespätzle. Swabian egg noodles scraped into boiling water, recorded as everyday regional food in 1725; Schwäbische Spätzle gained PGI protection in 2012.
How long does Spätzle take to make?
Spätzle takes 20 min plus 30 min resting of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated medium to make.
What can I substitute in Spätzle?
Yes, within limits. A press or a large-holed colander in place of the board. Plain flour, which works perfectly well.
What is the most important thing to get right in Spätzle?
Work in batches and do not crowd the pot. Now cook them, which takes almost no time. Lift them out with a slotted spoon into a bowl of warm water, or straight into a colander. Some cooks refresh them in cold water to stop the cooking, then reheat in butter, which is useful if you are making a lot.
