Spaetzle (German Noodles) PRINT
- YIELD: 6 servings
Spaetzle (SPETZ-LAY) is a traditional, and very popular German noodle. It’s excellent to use in place of egg noodles. In Bavaria, where my family comes from, we serve this with a generous healping of Austrian Goulash or as a side dish with Schnitzel (breaded cutlets).
Spaetzle is excellent cooked with caramelized onion and melted imported Emmentaler or Swiss cheese.
|3||eggs, beaten and frothy|
|3||cups flour, sifted|
|For the pan of cooked spaetzle:|
|1||stick unsalted butter|
|chopped fresh parsley|
Sift the flour and add the salt into a separate bowl.
In a mixer, beat the eggs until fluffy (about 3 minutes).
Add the flour and milk, alternately until thoroughly combined; do not overmix.
Allow the dough to rest for at least an hour; this can be refrigerated.
Bring a pot of salted water to a boil.
Using a spaetzle maker*, fill the well with the dough and slide it back and forth over the boiling water.
Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
Drain and cook in unsalted butter, garnished with finely chopped fresh parsley.
*If you don’t have a Spaetzle Maker, you can pour the dough into a colander with large holes and press through with a spatula.