The cool weather arriving in many parts of the country brings an appetite for spätzle. With roasts or vegetables, in soups, or sauced, spätzle fills out a meal with handcrafted goodness.

“This is the recipe I use from a little German-American cookbook put together by the residents of Manning, Iowa. There’s no resting, no weirdness, no drama; and they come out perfect,” says revsharkie.

1 1/3 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water

Combine all ingredients well in a medium bowl. Press through a coarse colander or spätzle maker into boiling water or broth.

Stir and cook 2 to 3 minutes or until firm. Drain and add 1 to 2 tablespoons butter, if desired.

Cooking time is about as long as it takes to wash the bowl and spätzle maker.

Here is an Austrian spätzle recipe:

4 whole eggs
2 egg yolks
4 cups all-purpose flour (1 pound)
1 cup milk
1/4 cup Dijon mustard
1/4 cup Pommery mustard
1/8 cup chopped fresh rosemary
Salt and freshly ground white pepper

Using a mixer fitted with a dough hook, work all ingredients into a smooth batter. Let rest 1 hour. Prepare boiling salted water with a little oil. Grate spätzle into water using a large-holed colander with a pastry card, or use a spätzle machine. Spätzle is done when it floats to the surface.

Sauté in butter with generous seasoning of salt and pepper. Garnish with parsley; cheese is optional.

Board Link: Spaezle

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