The Best German Noodles – Spaetzle
The Best German Noodles – Spaetzle
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. In a large bowl, mix the flour and salt. Form a well in the center for the wet ingredients.
  2. Add the eggs and most of the water, mix until combined. You’re looking for a thick, sticky consistency. (If you’re using a collander, you’ll want it to be thinner, see Step Four B). You can add more flour or water if it’s too wet or too dry. If your dough sticks to your spoon and doesn’t drip right off, you’re good. (Warning: it may be lumpy, don’t panic)
  3. OPTIONAL: Let the dough sit at room temperature for 30 minutes, this will let the gluten develop, giving you a firm, chewy noodle. Meanwhile, boil a large pot of salted water.
  4. If using a spaetzle maker, set it over the boiling water and fill it with dough. Press the dough through the spaetzle maker one batch at a time. Once you press the dough through you can clean the excess off the bottom by either dunking it in the water or scraping it with a butter knife.
  5. If using a colander, your dough should be thin enough to drip through the holes in the bottom. Put a cup or two of dough into your colander and press the dough through with the back of a spoon.
  6. If using a wooden cutting board and the back of a knife, wet the cutting board and knife in the boiling water. Place some dough on the cutting board and flatten it out with the knife. If the dough sticks to the knife, wet it in the boiling water. Using the back of the knife, cut thin strips of the dough into the water. They should slip right off into the pot.
  7. When the noodles float, they’re done; fish them out onto a plate or into a bowl and top with butter. (Supposedly, the butter keeps the noodles from sticking together, I think otherwise).
  8. Serve with a roast and gravy, top with cheese, caramelized onions, or parsley.