Making Spatzle

Preparation info

  • Difficulty

    Easy

  • Serves

    6-8

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
  • 2 eggs, beaten to mix
  • 1 cup/250 ml water (more if needed)

    For Serving

  • ½ cup/125 ml melted butter
  • spätzle press (optional)

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. Divide the dough into two or three pieces. Press each piece with the heel of your hand on a floured surface until it is about ¼ in/6 mm thick.

  3. With a wet knife (to prevent sticking), cut the dough into slivers. Using the knife, push the spätzle into boiling water. If using a spätzle press, squeeze out the dough while moving the press in a circular motion over the pan.