Imagine a culinary journey that transports you straight to the heart of German kitchens, where a humble yet extraordinary dish has been delighting taste buds for generations. Spätzle - those delightful little hand-crafted noodle dumplings - are about to become your new obsession! More than just a side dish, these tender, slightly crispy morsels are a testament to the simple yet profound beauty of traditional German cooking that will make your family beg for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- Butter for sautéing
- Chopped chives for garnish
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, creating a well in the center.
- Crack the eggs into the center of the flour well and pour in the milk. Using a fork or whisk, gradually incorporate the flour into the liquid, mixing until a smooth, slightly sticky batter forms.
- Let the batter rest for 10-15 minutes at room temperature to allow the gluten to relax and the mixture to become more elastic.
- Prepare a large pot of salted boiling water and have a colander or Spätzle maker ready. If using a traditional method, you'll need a cutting board and a sharp knife or a Spätzle board.
- For traditional method: Hold the cutting board at an angle over the boiling water. Spread a small amount of batter on the board and quickly slice small, irregular pieces directly into the boiling water.
- For Spätzle maker method: Press the batter through the device's holes directly into the boiling water.
- Cook the Spätzle for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water and transfer to a colander to drain.
- In a large skillet, melt butter over medium heat. Add the drained Spätzle and sauté until they develop a light golden color and slight crispness.
- Transfer the Spätzle to a serving dish and garnish with freshly chopped chives.
- Serve immediately as a side dish or accompaniment to meat dishes, ensuring the Spätzle are warm and slightly crispy.
Tips
- • Consistency is key: Your batter should be slightly sticky but not too runny - think of a thick pancake batter. • Let the batter rest! Those 10-15 minutes allow the gluten to relax, making your Spätzle more tender. • Don't overcrowd the pot when cooking - work in batches to ensure each Spätzle has room to float and cook properly. • No specialized Spätzle maker? A colander with large holes or the back of a cheese grater can work as a great alternative. • For extra flavor, try sautéing the Spätzle in bacon fat instead of butter, or add some grated cheese during the final sautéing step. • Serve immediately after cooking to enjoy the perfect texture - crispy on the outside, soft on the inside.
Nutrition Facts
Calories: 345kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 175mg
