Monday, July 06, 2009



3 cups flour,

4 eggs,

1/4 tsp. Nutmeg (optional),

1 1/2 tsp. Salt,

Cold water


Stir flour, eggs, salt and 1/2 cup of water. Beat until batter is smooth and no longer sticks to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.

Boil a pot of salted water. Press the dough through the Spaetzle press and into the boiling water.


Käsespätzle (Cheese spaetzle)
: Layer spätzle with shredded Emmenthaler cheese in a greased casserole dish. Bake at 180˚C until the cheese is melted, 15-20 minutes. Top with onions browned in butter, sprinkle with chopped parsley and serve.


stephen clark said...

Are these like Hungarian Knudeln

stephen said...

I am not sure about "Knudeln" but the spaetzle recipe here is a fairly common variant noodle in central Europe (including Hungary).

I use a Spaetzle press, but others I know slice thenm off a board. I haven't got the hang of it yet. Knoepfle is what Austrians call it (and where I first saw it).

Wiki says
"egg noodles and small dumplings found in the cuisine of Germany and regions of neighboring Austria, Switzerland, Slovakia, Hungary called csipetke, nokedli, halusky, (Spätzle or Little Dumplings), in France (Alsace), and in the Province of Bolzano-Bozen."