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 make spaetzle, 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 cheese spaetzle.

Ingredients[edit]

Procedure[edit]

  1. All ingredients are mixed using hands or an electrical mixer.
  2. Enough water is added to make the dough slightly sticky, yet keeping it elastic and stiff.
  3. The dough needs to be beaten long enough for bubbles to rise.
  4. A large pot with salted water is boiled.
  5. 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 are cut/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of dough is put into the maker and pressed through the holes into the water.
  6. The spaetzle are done when they rise and swim on the water surface.
  7. The spaetzle can be removed from the water with a slotted spoon and put into a lightly oiled bowl.

To prepare cheese spaetzle:

  1. Slowly fry diced onions with butter.
  2. When the onions are browned, remove them from the pan.
  3. Fry the spaetzle in butter on low heat.
  4. Grate the cheese over the frying spaetzle and mix. (Emmental or Gruyere)
  5. Add the onions and mix them with the spaetzle and cheese.
  6. Serve with a green salad.