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| Spätzle dough |
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| Spätzle is always fried in butter, but toasted breadcrumbs give an extra delicate crunch. |
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| Freshly cooked spätzle |
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| 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 |
