Spätzle
Spätzle means "little sparrow" in Swabian. The dish is generally associated with the German states of Baden-Württemberg and Bavaria.
Spätzle is a type of egg-noodle or dumpling that originated in Swabia. However, the dish is also well-known throughout Central and Eastern Europe. In Hungary, their referred to as “nokedli.”
Traditionally, spätzle is made by spreading the dough onto a wet board and shaving it off into a pot of boiling water. This is rather a difficult and time consuming technique. Instead, many cooks prefer to use a spätzle press or colander.
The following below is a standard recipe for making spätzle.
Special Equipment
Spätzle press or colander with small holes in it.
Ingredients
5 cups all-purpose flour
5 large eggs
1 cup whole milk
1/4 cup water
1/4 tsp nutmeg
1 tsp salt
6 tablespoons unsalted butter
Fresh herbs, such as chives, parsley, or thyme for garnish
Directions
Bring a large pot of salted water to a rapid boil.
In a large bowl, whisk together the eggs, milk, and water. Add the flour, salt, and nutmeg and stir vigorously until the mixture forms a smooth elastic batter. If batter is too sticky add a bit more water.
Using a spätzle press or colander, press the batter into the boiling water.
Cook until dumplings rise to surface, about 1 minute. Using a slotted spoon, transfer dumplings to a plate.
Heat the butter in a large non-stick frying pan until it melts. Add the spätzle in small batches, frying until golden brown.
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Category: Appetizers, Sides
