Spaetzle
Recipe GLPRff9a23efe1d5f4
Traditional German egg noodles with a tender, slightly chewy texture. These delicate dumplings are made from a simple batter of flour, eggs, and salt, then scraped or pressed directly into boiling water. Light and versatile, spaetzle can be served warm as a side dish or main course, and can be prepared ahead and stored for later use.
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Ingredients
1 pound all-purpose flour
7 large eggs
1 teaspoon salt
Water, as needed
Directions
In a large mixing bowl, combine the flour, eggs, and salt. Gradually add water a little at a time, stirring continuously, until the batter reaches the consistency of thick pancake batter or soft cookie dough. Beat the mixture vigorously with a wooden spoon or whisk for 2 to 3 minutes until small air bubbles form throughout. Allow the batter to rest at room temperature for 10 minutes.
Fill a large pot with water and add salt (about 1 tablespoon per quart of water). Bring to a rolling boil over high heat. Working in batches, scrape thin noodle-like strands of batter from a flat surface directly into the boiling water using a knife or bench scraper, or use a spaetzle maker or coarse sieve to press the batter through into the pot.
Cook the spaetzle for 2 to 3 minutes until they float to the surface and continue cooking for another minute or two until they are tender. Remove the cooked noodles with a slotted spoon or strainer and transfer to a colander to drain. Serve immediately while hot, or place in warm water if serving shortly, or place in cold water if planning to refrigerate or freeze for later use.
