Spätzle
Spätzle is a traditional German egg noodle that is made from a simple dough of flour, eggs, and salt. The dough is then pressed through a colander or noodle press into boiling water, where it cooks until it floats to the top. Spätzle can be served as a side dish or main course, and can be topped with a variety of sauces or toppings.
Spätzle is a traditional German egg noodle that is made from a simple dough of flour, eggs, and salt. The dough is then pressed through a colander or noodle press into boiling water, where it cooks until it floats to the top. Spätzle can be served as a side dish or main course, and can be topped with a variety of sauces or toppings.
- Carbohydrate 100.12048928488 g
- Cholesterol 6.125 mg
- Fat 2.56054333487829 g
- Fiber 3.37941673057171 g
- Protein 17.4327625157522 g
- Saturated Fat 1.03178833357862 g
- Serving Size 1 1 Serving (323g)
- Sodium 1750.06608535762 mg
- Sugar 96.7410725543081 g
- Trans Fat 0.46892958384301 g
- Calories 504 calories
Step-by-step
- In large bowl, combine flour, eggs and salt.
- Add water a little at a time to form a soft dough.
- Boil 2 quarts of water in a large pot.
- Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes.
- When noodles float to the top of the water, they are done (3 to 4 minutes).
- Serve as a side or main dish.
Swapping water for milk in the dough alters the hydration dynamics and yields a softer, more tender noodle that absorbs heavy sauces differently. Gluten development dictates the final texture of the dumpling. Vigorous beating of the eggs, flour, salt, and liquid builds an elastic network that traps steam bubbles during boiling. This structural integrity prevents the noodles from dissolving into mush when submerged in rolling water.
The Art of Sauce Pairing
High-starch egg noodles require acidic or lipid-heavy counterparts to balance their density. Braised meats with rich pan gravies provide the necessary moisture to coat each irregular shape. Mushroom ragouts work well because the porous surface area captures earthy liquids efficiently. Melted alpine cheeses transform the dish into a traditional Käsespätzle, utilizing residual heat to bind the dairy into the noodles without breaking the emulsion. Keep the cooking water at a rolling boil. Drop small batches of dough into the pot to prevent the temperature from dropping below 212 degrees Fahrenheit.
Kitchen Sequencing and Workflow
Boil the water and set up your pressing equipment before mixing the dough ingredients. Raw spätzle dough rests briefly, but prolonged holding causes excess hydration and sticky clusters. Skim the floating noodles from the pot after exactly three to four minutes using a slotted spoon. Transfer them immediately into a warm serving bowl or a skillet with butter. Work in swift batches to maintain uniform doneness across all four portions.
