Cookbook:Spaetzle

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Cookbook | Ingredients | Recipes | Cuisine of Germany

Spaetzle-press in action

Spaetzle (German: Spätzle) means literally translated "little sparrow" and is a Swabian specialty (Germany). It is made from flour, eggs, water, and salt. There are different techniques to makes spaetzles, i.e. using a spaetzle-maker or spaetzle-press (for the more lazy house person). The original technique is to use a kitchen board and a grater.

Spaetzle are served as side dishes with a sauce to meat or as main menu with cheese and onions.

This recipe is for a cheese spaetzle.

Ingredients[edit]

Procedure[edit]

  1. All ingredients are mixed using hands or an electrical mixer.
  2. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
  3. A large pot with salted water is boiled.
  4. If using only a board a spoon of dough is swept over the kitchen board with the grater and then small pieces of the dough is cut/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of the dough is put into the maker and pressed through the holes into the water.
  5. The spaetzle are done when they rise and swim on the water surface.
  6. The spaetzles can be removed from the water with a slotted spoon and put into a bowl.
  7. A thin layer of shredded cheese is put over the noodles.
  8. The procedures is repeated until no dough is left.
  9. Onions are cut, sautéed with butter, and put over the spaetzles.