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Three ways to make Spaetzle

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Picture of Three ways to make Spaetzle
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.

 
 
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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.
http://www.instructables.com/id/Czech-dumplings/

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.

Step 2: Basic Recipe

Picture of Basic Recipe
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500g  Flour
(4.5 cups flour)
 
5        Eggs
(5 eggs :)

2tsp   Salt 
(2tsp salt)

200ml Water (more or less)
(7/8 cup water)


 
Mix flour, salt and eggs together. Add water a little at a time until you get a dough which is soft but not runny.
It should be somewhere between a bread dough and pancake batter

Then beat this dough till there are no lumps left and it starts getting bubbles. Let it rest for a while.

For the different ways to actually form the noodles you will need a firmer or softer dough.




Step 3: As you like

To your basic recipe you can add different spices or herbs.

Very popular are:
  • Nutmeg
  • Saffron
  • minced Spinach
You can mix in minced calf's liver. (Trust me it tastes much nicer than it sounds)
I love spaetzle, and it's so fun to make! Thanks for sharing this
stoeff (author)  scoochmaroo1 year ago
Thank you :)
VadimS1 year ago
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.
Should be good (I haven't had any in years).
stoeff (author)  VadimS1 year ago
Thank you for your comment
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