Homemade spätzle

Last Updated on December 11, 2024

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You can find this egg pasta in many national cuisines, but it is especially popular in Germany, Austria, Alsace, Hungary …

Ingredients:

Procedure:

1. Mix all ingredients, beat the mixture until smooth and bubbles start to form, the batter should be slightly stiffer than for pancakes, let rest for 15 minutes
2. Place the water in a saucepan on a heat source and bring it to the boil, preferably using a gnocchi strainer or directly on the spätzle gradually, in batches, grate the dough into the water
3. Once the pasta has come to the surface (it only takes a few seconds), use a small mesh sieve to scoop it up and let it drain thoroughly
4. Serve the cooked and drained spätzle as a side dish with meat, or otherwise further process according to the respective recipes.