Spätzle (homemade German egg noodles)

Spätzle is the characteristic soft egg noodle of southern German and Swabian cuisine: made from a smooth egg dough that is dripped through a special sieve or board into boiling water. It's a side for roasts, but is also excellent as a dish in its own right with cheese.

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Method

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1. Mix the flour, eggs, water, salt and nutmeg into a smooth, slightly runny, sticky dough.
2. Let the dough rest for 10 minutes. ⏱ Timer: 10 min
3. Bring a large pot of salted water to the boil.
4. Press or scrape the dough through a spätzle sieve or a holed board into the boiling water in short strips.
5. When the noodles float to the surface, cook for another 1-2 minutes, then lift out with a slotted spoon. ⏱ Timer: 1 min
6. Toss in butter and serve hot, as a side dish or with cheese.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The dough should be runny enough to pass easily through the sieve, but not watery.
• If you don't have a spätzle sieve, a large-holed colander or a potato press will also do.
• Rinsing the cooked noodles in cold water stops them sticking together if not eaten right away.
• Tossed in butter and fried for a minute, they taste even better.

Frequently asked questions

How is it different from Hungarian nokedli?

It's made from similar ingredients, but Spätzle dough is softer and shaped into longer, wigglier strips.

What does it go with?

Pork roast, Rouladen or goulash, but with cheese (Käsespätzle) it also stands on its own as a main.

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