Spätzle Noodles
6 servings
30 minutes
Spätzle is a simple yet exquisite dish from European cuisine, especially popular in Germany and northern Italy. These tender, slightly chewy dumplings made from egg dough with nutmeg have a mild flavor with subtle nutty notes. They are traditionally served hot, sautéed to a delicious golden crust in butter. Spätzle pairs wonderfully with meat stews, mushroom sauces, or simply with a piece of aromatic cheese. At home, it is prepared by passing the dough through a special sieve or shaping small droplets directly into boiling water with a knife. Its unique texture and rich flavor make spätzle a beloved dish at family dinners and festive gatherings, filling the home with warmth and comfort.
1
First, prepare the dough for spaetzle - sift the flour, mix it with nutmeg in a bowl, and add salt. Pour beaten eggs and 1/4 cup of water into the center of the flour mixture, and stir with a wooden spoon. Add enough water to make the dough slightly sticky but elastic and firm. Move on to the next step.
- Pasta flour (00 / semolina): 3 glasss
- Nutmeg: 0.3 tablespoon
- Salt: 1 teaspoon
- Chicken egg: 4 pieces
- Water: 0.5 glass
2
When the dough is ready, you can start making spaetzle. Pour water into a pot, add salt, and bring to a boil. Place a colander over the pot and pour the dough in parts, cutting it with a knife (you can use a special kitchen tool for making spaetzle at this step).
- Water: 0.5 glass
- Salt: 1 teaspoon
3
Boil the spätzle in water for about 5 minutes or until they start to float, drain the water; then place the spätzle in a pan and sauté in melted butter over low heat until crispy. Serve hot.
- Butter: 60 g
