Spätzle – Bavarian Home-Made Egg Pasta
Home-Made Bavarian Egg Pasta. A delicious side for many traditional dishes.
Prep-Time: 15 min
Cook-Time: 15 min
INGREDIENTS (6 Portions)
2 cups (500g) all purpose flour
5 large eggs
1 tsp salt
Nutmeg, freshly ground
1/2–3/4 cup lukewarm water
2 tbsp butter
Water
UTENSILS
Most important: Stainless Steel Spaetzle Maker Lid with Scraper
TIP
Flour-egg-ratio is 100g (0.8 cups) flour to 1 egg if you want to adjust the portion. If you want to make half of the portion above, use 3 eggs and a little less water
Spätzle are one of the main side dishes in traditional Bavarian cuisine. There are different forms of Spätzle depending on the region you visit in Germany. In my family, and throughout most of Bavaria, we make a variety called “Knöpfle,” which means “little buttons.” To achieve the best results, I recommend using a tool called a “stainless steel Spätzle lid with scraper,” which you can easily find online.
01
Add 2 cups of flour, 5 large eggs, 1 tsp of salt, a pinch of freshly ground nutmeg, and 1/2 cup of lukewarm water to a large mixing bowl. Using a large wooden spoon, stir the ingredients together until they are well combined. Next, beat the dough to incorporate air into it. To do this, tilt the bowl slightly towards you, holding it steady against your belly with one hand while holding the wooden spoon in the other. Scrape the spoon along the side of the bowl away from you and then back into the dough, in a continuous, fluid motion. Speed up this process, and you’ll see that air is getting incorporated into the dough. Continue until the dough is sleek and glossy, with bubbles forming on the surface. To test the consistency, lift the wooden spoon; the dough should be thick and ripping off the spoon, very slowly dripping down. If it’s too runny, add more flour; if it is too thick, add a bit more water. Once the dough is ready, let it rest for about 10-15 minutes.
02
While the dough is resting, fill a large pot 3/4 full with water, add ~1-2 tbsp of salt, and bring to a boil. Meanwhile, prepare a large frying pan with 2 tbsp of butter and keep it close by the pot with water. Place the stainless steel Spätzle lid over the pot of boiling water. Using the scraper, scoop a portion of the prepared Spätzle dough and press it through the lid into the boiling water. Be careful of the hot steam! Work quickly when scraping the dough through the lid to prevent the dough from cooking too soon and clogging the holes.
03
Let the Spätzle cook for about 2-3 minutes, or until they rise to the top. Use a skimmer spoon to remove and drain the Spätzle, then transfer them directly to the frying pan with butter. Repeat this process until all the dough is used up.
05
Depending on the dish, there are two ways to serve Spätzle. You can either toss them in a pan with butter, which makes a great side dish for dishes like goulash. Alternatively, you can fry them to get a crispy texture. To do this, melt the butter in the pan, add the freshly cooked Spätzle, and fry them over medium heat for about 5 minutes on each side, or until they are golden-brown and crispy. Flip them over and cook for a few more minutes. The roasted version pairs well with dishes like veal shank and creamy sauces.