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Professional Tips on How to Make Traditional German Spatzle at Home!
To get started you will need:
250 grams of all purpose flour
3 whole eggs
1 teaspoon salt (I used freshly ground sea salt)
90 ml of water
While you’re gathering all your ingredients, start a large pot of water and bring it to a boil. This way there is no need to wait for the water to heat up after mixing the flour. Multitasking is important in any kitchen! Add a little salt to the water to help season the noodles while cooking, but not too much! We don’t want salty noodles!
Mix all of your ingredients in a medium sized bowl and combine with a wooden spoon. If you find that the batter is dry, you can add a little more water. Whether you need to add more water may depend on the size of the eggs you use (how much moisture they add to the overall recipe) and the measuring cup you use to measure the water. Some measuring cups seem to be a little bigger than others.
Once the dough is smooth and drops off the spoon in large clumps, it should be ready to go. It’s okay if the mixture is a little thick, it will just result in a denser and less fluffy noodle. You can adjust the amount of water in future recipes to make a runnier dough if you wish.
There are 3 main methods commonly used to cook spaetzle. Passing the dough through a handheld pasta extruder will make long spaghetti like noodles. You can also place some of the mixture on a cutting board or a specially made spaetzle board and with the help of a wet paring knife or spatula, push/cut small portions of the dough into the boiling water. The method I use is with a sieve (or perforated hotel pan) with large holes about 5mm in diameter. Press the dough through the holes into the boiling water. Traditionally you would use a spätzlehobel, but if you don’t have access you can also use a board cheese grater although it’s not as fast and a bit messier.
You’ll know the spaetzle is done when it floats to the surface. Be sure to remove them from the water immediately with a spoon or sieve so they don’t overcook and become tough. For this reason, it’s best to boil spaetzle in small batches.
Once the spaetzle is cooked you can cool it and refrigerate it to use in a casserole or turn it into any pasta dish! They are delicious pan fried until slightly golden and topped with just butter!
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