Making Spatzle

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Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

The flour dumplings may be tossed with melted butter for serving, or sautéed in plenty of butter or oil until brown. The name spätzle means “little sparrows” in German.

Ingredients

  • 3 ½ cups/440 g flour (more if needed)
  • 1 tsp salt

Method

  1. Sift the flour, with the salt, on to a board. Make a well in the center and add the eggs and water. Stir, gradually drawing in more and more flour from the edges until all the ingredients are well combined and form a smooth, soft dough. Add a little more flour or water if necessary to achieve the right consistency.
  2. Bring a large pan of salted water to a boil. D