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–+ servings
Servings: 4 people

Spätzle

Spätzle is a German/Austrian specialty typically served as a side dish to heavy meat dishes with sauce, such as goulash. This spätzle recipe is an old family classic that has been passed down through generations.
Author: Per Asmussen
Course: Dinner, Sides
Cuisine: German
Keyword: Austria, Dinner, Family Food, Germany, Sides
Prep Time: 15 minutes
Cook Time: 20 minutes
Metric - US Customary

Equipment

  • Bowl
  • Pot
  • Spätzle iron (Option 1)
  • Garlic Press (Option 2)

Ingredients

  • 500 gram Wheat Flour
  • 18 gram Salt
  • 100 gram Water
  • 5-6 pcs. Egg depending on how much liquid the dough absorbs.
  • 4 l Water Minimum 4 liters - can easily be more water and a larger pot
  • 36 gram Salt For boiling

Instructions

  • Mix flour and salt in a large bowl.
  • Add water and eggs and stir the dough together. The amount of eggs you need depends on humidity and other factors, so start with 4 eggs and add more until you have a thick and smooth consistency.
  • Bring a large pot of salted water to a boil.
  • You now need to "shape" your spätzle from the dough, which can be done in the following two ways:
  • 1. Press the dough through a spätzle press (the press resembles a very large garlic press). Hold the press over the pot with boiling water as you squeeze the dough through the press.
  • 2. Spread the spätzle dough thinly on a cutting board. Tilt the cutting board over the pot with boiling water. Cut the dough into strips, letting them drop into the water as you cut.
  • Spätzle are cooked when they rise to the surface.
  • Place the finished spätzle in a heated dish as they are done.
  • Served, for example, as a side dish to a stew.

Notes

Your spätzle can alternatively be served fried in butter before they reach your plate. If you have leftovers, it is a perfect way to reheat them. 
For example, watch this video on how we made them:
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