- 10 eggs
- 1 lb. of flour (half a kilogram)
- Salt to taste (approx. ½ teaspoon)
Recipe:
• Place flour in mixing bowl. Add salt and eggs and mix. Depending on size of
eggs you may want to add another egg(s) or flour until a fairly consistent
batter is produced (must not drip from spoon nor stick to spoon but sort of
fall off in chunks).
• Boil water in a big pot. Using a Spaetzle Maker, let the noodle like batter fall
into the boiling water. Once you’ve put enough batter/dough into the water
to cover the surface, let it cook for 1 minute and then remove with a sieve
or perforated spoon. Rinse it under cold water until the cooked Spaetzle is
cool. Then repeat the procedure until you’ve used up all your batter/dough.
• Finally, place the cooked Spaetzle into a frying pan with butter and reheat.
For extra taste, add some grated Parmesan and fry until the Spaetzle has a
slightly golden colour – delicious!
Notes:
If you don’t have a Spaetzle maker, you can try cutting the dough into small pieces
with a knife or spoon, then dropping it into the boiling water. However, there are
many on-line stores selling Spaetzle makers and they are well worth the
investment in terms of saving time and giving a consistent result.
Spaetzle is originally from the south-west of Germany. However, many German
dishes are found in Alsace as well, so I can just claim that this is also a French
recipe.
Spaetzle goes very well with many German/Alsace dishes. It also goes very well
with Boeuf Bourguignon (from Burgundy, France) and Gulash. It is often used
instead of potatoes or noodles, serving the same function but with more taste and
elegance.
This recipe is from my German wife, who grew up in the South-West of Germany. It
doesn’t get more authentic than this! Some people suggest using water (or even
milk) when making the batter. This is not necessary authentic, and I feel subtracts
from the taste. However, if you want to save on eggs (and associated cholesterol)
one can do this.
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