About this recipe:Making your own Spaetzle is not rocket science. You can add a topping of your choice, such as fried onions and grated cheese, then bake it in the oven until the top is nicely browned and bubbly.
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Method Prep:25min › Cook:15min › Ready in:40min
Put the flour and the salt in a bowl. Make a well in the middle. Beat the eggs mix with the flour with an electric hand-held mixer, starting from the middle of the bowl and working your way to the edges. Gradually add the water. Depending on the size of eggs you are using, you might have to add a few tablespoons more flour. Knead the dough until it produces bubbles and detaches from the bowl very easily. Be patient; it takes 10 minutes or more to get there. Cover the bowl with a cloth and let the dough rest for a few minutes.
Bring salted water to the boil in a large pot. Reduce the heat. Spread about 1/6 of the dough on the short end of a large cutting board and scrape it off the board into the boiling water, using a large knife. Make sure that you cook only small batches at a time; the spaetzle must be flowing freely in the water and should not stick together. You can also use a spaetzle press or a potato ricer, which will provide you with very evenly shaped little knots. Simmer until the spaetzle float on the surface.
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My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.