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Ingredient
Homemade Spätzle / Knöpfle
Introduce
Chef :
FeliceHomemade Spätzle / Knöpfle
Easily double for more servings! Spätzle are fluffy noodles from southern Germany. They are great with sauces, stewed meats and any German dish calling for spätzle. I recommend homemade ones over the packaged ones any day!
Ingredient
Food ration :
2 servingsCooking time :
30 mins
100-120 g
flour
1
egg
1/4 tsp
nutmeg (optional)
1 tsp
salt
Cooking instructions
* Step 1
In a large bowl, mix all the ingredients.
* Step 2
The batter should be about as thick as a pancake batter. (add more water or flour if you need to adjust).
* Step 3
Bring a large pot of water to boil and add 1 or 2 tsp salt to it. Next I'll introduce 2 ways to make spätzle - one with the cutting board and one with a wide hole colander/tray. (If you have a spätzle press you probably know how to use it...)
* Step 4
CUTTING BOARD METHOD:
Place a ladleful of the batter near the edge of you cutting board. Hold it on the edge of the pot over the boiling water and flick off noodle-shaped pieces in to the pot.
* Step 5
The resulting spätzle will be kind of unevenly sized and shaped but bigger and fluffier than the colander/tray method.
* Step 6
WIDE-HOLED COLANDER/TRAY METHOD:
If you have a colander or flat tray with wider holes, you can make spätzle with it! Simple hold it over the water and press spoonfuls of the batter into the pot.
* Step 7
With this method you'll get cute, smaller and round spätzle ^^
* Step 8
LAST STEPS:
Boil the batter in 3 batches so the pot doesn't get over crowded. When the spätzle float to the top they are finished (usually 2-3 minutes).
* Step 9
Scoop the spätzle out into a bowl of cold water with a strainer in it. This will prevent them from turning into a big clump. Continue cooking the rest of the spätzle. When finished drain and use as desired! Some suggestions below.
* Step 10
Spätzle are great with sauces, stewed meats, gravies, etc. This photo I served them with a paprika and tomato stew.
* Step 11
They are great with creamy sauces, bacon and fish too. In this photo I put some chopped spinach in the batter and served with a creamy mushroom and crabs sauce.
* Step 12
Of course there's the classic Schwäbisch Linsen mit Spätzle too, where a thick lentil stew is served over top the spätzle. See recipe here: https://cookpad.com/us/recipes/269888
Note: if there is a photo you can click to enlarge it
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