Spaetzle is the German name for soft, cream-colored, chewy noodles made from wheat flour and eggs. Spaetzle may be long and thin, short and round, or lumpy, depending on the method used to extrude the noodles. The word spaetzle means “little sparrows” in German, as the traditional shape of the noodles is said to resemble small birds.
Spaetzle is often served as a pasta with saucy meat dishes like sauerbraten or rouladen. It may be eaten as a side dish, often dressed with butter or grated cheese, or mixed with spinach, lentils, bacon, or pork liver. Sweet versions include kirschspaetzle, in which the noodles are dressed with fresh cherries, butter, sugar, and cinnamon, and apfelspaetzle, in which the dough includes grated apple and the noodles are served with butter, sugar, and cinnamon.
Recipe Servings: 4
+ 10 minutes resting
Ingredients
Directions
- Bring 10 cups of water and 1 tablespoon salt to a boil in a large pot.
- Whisk together eggs, remaining salt, and ¾ cup water in a medium bowl.
- Gradually beat in flour to form a soft, sticky dough.
- Mix in parsley. Cover and let rest for 10 minutes.
- Beat mixture again.
- Put half the dough in a colander or pasta drainer held over pot of boiling water. Push dough through holes so that they fall into the water.
- When the mini dumplings float up, remove them. Run them through cold water to stop the cooking process. Repeat with the rest of the dough.
- Serve spaetzle with a rich soup, or quickly toss in browned butter and serve as a side.
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