📝 About This Recipe
Hailing from the lush regions of Southwestern Germany, Spätzle is the ultimate comfort food—a rustic, hand-crafted cross between a noodle and a dumpling. These golden, irregular ribbons are prized for their tender yet chewy texture and their incredible ability to soak up rich gravies. Made with a high egg-to-flour ratio, they offer a depth of flavor that store-bought pasta simply cannot replicate, bringing a touch of the Black Forest straight to your kitchen.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (high-quality, sifted)
- 5 pieces Large eggs (at room temperature)
- 1/2 cup Sparkling mineral water (cold; adds lightness to the dough)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
Cooking and Finishing
- 4-5 quarts Water (for boiling)
- 2 tablespoons Kosher salt (for the pasta water)
- 3 tablespoons Unsalted butter (for pan-searing)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour, sea salt, and freshly grated nutmeg. Create a well in the center of the dry ingredients.
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2
Crack the eggs into the well and add about half of the sparkling mineral water.
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3
Using a wooden spoon (traditionally one with a hole in the middle), begin mixing the flour into the eggs in a circular motion, gradually incorporating the liquid.
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4
Beat the dough vigorously by hand for about 5-8 minutes. You want to 'slap' the dough against the side of the bowl to incorporate air. The dough is ready when it is smooth, elastic, and you see small air bubbles forming/popping.
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5
Adjust the consistency with the remaining sparkling water. The dough should be thick enough to hold its shape for a second but loose enough to slowly drip off a spoon in a heavy ribbon.
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6
Let the dough rest at room temperature for 15-20 minutes. This allows the gluten to relax, ensuring a tender noodle.
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7
Bring a large pot of salted water to a rolling boil, then reduce the heat slightly to maintain a gentle, steady simmer.
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8
Prepare a 'Spätzlehobel' (spätzle maker), a colander with large holes, or a wooden board (Schabebrett). If using a board, dip it into the boiling water first so the dough doesn't stick.
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9
Working in batches, press the dough through the spätzle maker or scrape thin strips off the board directly into the simmering water.
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10
The noodles will sink initially and then rise to the surface. Once they float to the top (usually after 1-2 minutes), they are cooked.
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11
Use a slotted spoon to remove the floating noodles and immediately plunge them into a bowl of cold water to stop the cooking process, then drain well.
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12
In a large skillet over medium-high heat, melt the unsalted butter until it begins to foam and turn slightly golden.
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13
Add the drained spätzle to the skillet. Sauté for 3-5 minutes, tossing occasionally, until they are heated through and have developed some golden-brown crispy edges.
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14
Season with freshly cracked black pepper and toss in the chopped parsley just before removing from the heat.
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15
Transfer to a warmed serving bowl and serve immediately while hot and buttery.
💡 Chef's Tips
Use sparkling water instead of plain water; the carbonation creates tiny air pockets that make the noodles incredibly light. Do not overcook the noodles in the water; as soon as they float, they are ready to be scooped out. If you don't have a spätzle maker, a flat-bottomed colander or a cheese grater with large holes works perfectly as a substitute. Ensure your eggs are at room temperature to help the proteins bond more effectively with the flour for a smoother dough. For a traditional 'Kässpätzle' twist, layer the hot noodles with shredded Emmental and Gruyère cheese and topped with caramelized onions.
🍽️ Serving Suggestions
Serve as a side dish to 'Zwiebelrostbraten' (Swabian roast beef with fried onions). Pair with a rich mushroom cream sauce (Rahmschwammerl) for a hearty vegetarian main course. Accompany with a crisp, dry German Riesling or a cold Weissbier to cut through the buttery richness. Serve alongside 'Sauerbraten' to soak up the tangy, gingersnap-infused gravy. A simple side of 'Gurkensalat' (German cucumber salad) provides a refreshing contrast to the dense noodles.