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Home > Kitchenware: European Ceramics > Cookware & Decorative Items > Kull Spaetzle Press > Spaetzle Recipe (Germany)
Spaetzle Recipe (Germany)3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water, or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper
In a large mixing bowl combine the flour and salt and
make a well in the center. Whisk the eggs with the
water and pour them into the well. By hand or with a
wooden spoon, begin whisking the egg mixture,
drawing in a little flour each time you whisk, until you
have a thick, wet doughy mixture. Continue working
the dough, picking it up as you whisk to incorporate
air into the mixture and make it a little bubbly. It
should be a thick, "dropping" consistency.
There are several ways to form spatzle. The
old-fashioned German way is to use a cutting board:
spread the dough flat on the board, then with a flat
spatula, cut little ribbons off the edge and push them
into rapidly boiling salted water. Or, use a spatzle
press, similar to a potato ricer but with less holes, it
in fact looks like a giant garlic press. The idea is to
push the dough through holes about 3/8 inches in
diameter and let them fall into the boiling water - a
colander with large holes will work well. If using a
colander, use a large metal spoon to push the mixture
through the holes. When the spatzle rise to the
surface of the boiling water, give them a gentle stir
and cook for about 20 seconds more, then drain
briefly in a clean colander before tossing with butter,
salt, and pepper. Serve immediately.
6 servings
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