Saturday, 29 December 2012


Spätzle dough

Spätzle is always fried in butter, but toasted breadcrumbs give an extra delicate crunch.

Freshly cooked spätzle
Spätzle is a good carbohydrate to mop up thick sauces with

Use approximately 100g of plain flour per person, and 1 egg for every 3 people as a general guidelines...

Add a dash of salt to your flour, and add the egg.
Mix with your hand of a spatula until you have a soft and slightly (but not too) wet dough. If you were using a food processor, use the dough hook.
Remember you can always add more flour or tepid water to get the perfect consistency.

Using a spätzle press, press the dough immediately into boiling water. When the spätzle has risen to the top, it is cooked... this usually takes half a minute to a minute. Immediately drain and pat dry.

With some seasoned melting salted butter in a pan, add breadcrumbs and toss the spätzle in it until it is crisped and golden.

What is spätzle?
Spätzle are a sort of pasta/noodle/dumpling originating from the Alsace region of Germany. Its often served topped with melted cheese

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