Anne Willan

Spaetzli

Noodle Dumplings

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

’Spaetzli’, slightly chewy in texture and twisted in uneven curls, are a typically Alsatian alternative to noodles. In Alsace a special type of press is sold for spaetzli; it resembles a potato masher with extra-large holes.

Ingredients

salt and pepper

Method

Make the noodle dough: sift the flour with the salt on to a board or marble slab and make a well in the centre. Add the eggs and water to the well and mix them briefly. Gradually draw in the flour to make a smooth soft dough, adding a little more flour or water if necessary. The softer the dough, the