German Recipe: Spaetzle (Egg noodles)
I learnt how to make spaetzle from my mother and below is my family’s recipe. We would eat it about once a fortnight. I’ve since introduced it to my family and they love it too, especially my daughter.
My great aunt was excellent at slicing the dough very quickly off a little board into the awaiting boiling water. But I’ve never been able to do this (and haven’t had the patience to learn!). So like my mother, I use a Spaetzle Maker. You can see how to use this in the video below.
- 250 gr plain flour
- 2 eggs
- 1 teaspoon salt
- 125 ml water
- Extra 2 tablespoons salt
In a large saucepan, fill with water and bring to the boil with the 2 tablespoons of salt.
In a large mixing boil, mix together the flour, eggs and 1 tsp salt. Gradually add some of the water and mix. You may not want all the water – but continue to add and mix until you have a thick dough that is quite sticky and not too runny.
Using the spaetzle maker (or a colander), push some of the dough through the holes into the rolling boiling water below (see video below). As soon as the spaetzle rises to the top, it is cooked. Scoop out with a strainer into a serving bowl. Repeat until all the dough has been cooked. You can then add just a little oil so the spaetzle doesn’t clump together.
We usually have spaetzle with the Ham hock and lentil stew which is great in the winter time.
If you have a large batch of spaetzle and lots of leftovers, refrigerate and use the next day. The best way to reheat is to fry it lightly in a little butter and oil, until the spaetzle turns light brown and you can also add a beaten egg. Perfect with some salad for lunch.