OTHER LANGUAGES: 
German
Today I’ll show you my Spaetzle recipe. We want to have a closer look at the popular side dish and then prepare it ourselves.
We also know Spätzle by the names Spaetzla, Spatzen and Spaetzli. It is a Swabian or Alemannic pasta in elongated form. The related knöpfle are rather round in shape and at home in the region of Baden-Württemberg and in Bavarian Swabia.
In Austria this pasta is called Nockerl.
Spaetzle, Knoepfle and Nockerl are egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.
How to cook Spaetzle: The whipped, tough dough is scraped in the traditional production over a Spätzle board (wooden board) directly into the boiling salt water.
Depending on the consistency of the dough, the spaetzle slicer produces short buttons or elongated spaetzle. The recipe presented here is a Bavarian-Austrian joint production and brings you delicious Spaetzle on your plate.
Wish you good luck and a good appetite!
Delicious cheese noodles named cheese spaetzle can be found elsewhere on my website, here served with leaf salads.
Inhalt
1. Spaetzle Recipe from Germany
If you have any questions about the recipe, please use the comment function at the bottom of the page to report them directly. I am happy!
- 250 g flour The flour please freshly sieve...
- 4 pinches salt I use natural stone salt or Himalaya salt
- 4 pinches pepper I use white pepper.
- 4 pinches nutmeg
- 3 pc eggs
- 80-100 ml warm water or mineral water
- 50 g Butter
- 4 pinches salt I use natural stone salt or Himalaya salt
- 4 pinches pepper I use white pepper.
- 4 pinches nutmeg
- 1/2 bunch parsley
- Place the ingredients for the spaetzle dough in a bowl in the order given, stir and beat with a wooden spoon. The spaetzle dough should throw bubbles.
- Boil water in a large pasta pot and season with salt.
- Spread the prepared dough either over a moistened wooden board, with the Spaetzle slicer or with the Spaetzle press into the boiling water.
- Remove the floating spaetzle from the pot and cool quickly in cold water. Drain the spaetzle quickly.
- Foam the butter in a hot pan. Pour the prepared spaetzle into the pan, finish with salt, pepper, nutmeg and finely chopped parsley, toss and arrange.
2. Calories and Nutritional Value Spaetzle
3. More Recipes and matching Dishes for Spaetzle
German Cheese Noodles named KaesespaetzleGerman Roast Beef Steak named Zwiebelrostbraten
Bavarian Roast Beef named Boeuf à la mode or Boefflamott
German braised and stewed Roast Beef with Noodles
German Sauerbraten – Marinated Pot Roast
German Roulade Recipe - Beef Roulades
Beef Goulash
German Goulash
Pork Goulash
- All Recipes by German Chef Thomas Sixt
- Bavarian Cuisine
- Pasta & Noodles Recipes
- Side Dishes Recipes
- Typical Side Dishes Recipes
- Vegetarian Main Dishes Recipes
- Vegetarian Recipes
OTHER LANGUAGES: German