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.
This recipe is for a cheese spaetzle.
- All ingredients are mixed using hands or an electrical mixer.
- Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
- A large pot with salted water is boiled.
- 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.
- The spaetzle are done when they rise and swim on the water surface.
- The spaetzles can be removed from the water with a slotted spoon and put into a bowl.
- A thin layer of shredded cheese is put over the noodles.
- The procedures is repeated until no dough is left.
- Onions are cut, sautéed with butter, and put over the spaetzles.