Spaetzle is a standard in South German cuisine as well as in parts of Austria and Switzerland.

There are different ways to form them and I would like to show you three of them.
Each way leads to a different looking noodle. The longer ones are the actual Spaetzle (which means "little sparrow"), the little knot shaped ones are called Knoepfle (little button) and are more common in Austria and Switzerland.

They are versatile and pretty easy to make.

Step 1: A Little About the Used Flour

The best flour to use when making Spaetzle is a rather coarse one. It will make the finished noodles a little more chewy.

So you can go out and start searching for a coarse ground pasta flour or use a mixture of all purpose and semolina 1:4.
I described the type of flour used already in an older Ible.

If you don't have semolina either you can as well take usual all purpose flour alone. But the noodles will turn out a little softer.
I love spaetzle, and it's so fun to make! Thanks for sharing this
Thank you :)
My Dad always made it with a grater (your third method) but sins I don't have that I'll be using a cutting board. <br>Should be good (I haven't had any in years).
Thank you for your comment

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