You can make delicious homemade spätlze in less than thirty minutes. Even better, the recipe is simple and doesn’t require any expensive machinery. I grew up eating these German noodles along side dishes with rich brown gravy like rouladen and sauerbraten. Another traditional use is to mix spätzle with cheese to make käsespätlze, the German equivalent of macaroni and cheese. But it’s use doesn’t need to be limited to traditional German fare. Instead, you can use spätzle as a substitute in most dishes that call for egg noodles. Because spätzle reheat well, I often make them in advance and warm them in the oven or sautéed in a pan with butter.
My friend’s Grandmother would use the most traditional method to make her spätzle. After making the dough, she would place it onto a board and then slice pieces off into boiling water. This is a time intensive and laborious process and instead I use an authentic German spätzle press. Most of you aren’t going to have an authentic spätzle press at home but that’s OK because a potato ricer produces similar results. The only difference between the two is diameter of the holes, with the potato ricer producing a thinner noodle. Another type of spätzle maker that looks like a cheese grater makes shorter thicker spatzle that I don’t prefer.
So I challenge you to try something new and make some authentic spätzle. If it takes you longer than thirty minutes, let me know and I’ll change my post!
- 3 cups all purpose flour
- 6 eggs
- 2 teaspoons salt
- ½ cup water
- Fill a large pot with water and bring to a boil over high heat.
- Meanwhile combine all the ingredients in a bowl and mix until the ingredients are combined to form a loose dough.
- Working in 3 to 4 batches, spoon the dough into the potato ricer. Squeeze the dough into the boiling water. Once the spätzle float to the top, drain and remove them with a slotted spoon and transfer to a serving bowl. I often add a little oil or butter to prevent the spätzle from sticking.