Easy Spaetzle Recipe
Homemade authentic Spaetzle recipe, from Austria with love. :) Please read the post for more info and tips about the choice of all-purpose flour (yes we have various all-purpose flour qualities in central Europe) and serving suggestions.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4 portions
For the Spaetzle dough:
- 2 cups All-purpose Flour
- 1 Teaspoon Salt
- 3 Eggs
- 1/3 cup Water almost 1/3 cup in measurement
In a mixing bowl combine the flour and the salt. Create a mold in the center and add the eggs and the water.
Mix the whole content and beat to a smooth dough. The end result should be a tough flexible dough.
Preferably let the dough rest for 30 minutes, if you are in a hurry just move on.
Keep a large pot filled with water and salt to boil. Take down the heat once it starts bubbling.
If you use a Spaetzle maker, wet your device first with hot water so that the dough doesn't stick that much. Place it on the pot and keep your spatula ready. Add a small batch of dough to the Spaetzle maker and scrape the dough through the wholes into the pot. Do that first with one half of the whole dough. You need to work quickly. Once you did one batch, check the downside of your spaetzle maker to scrape off any dough that got stuck.
If you use a Spaetzle press, just add some of the dough into the press and press through into the boiling water.
Check that none of the Spaetzle are stuck to the ground of the pot with a wooden spoon. Stir occasionally.
Strain the Spaetzle and place into a fireproof casserole dish, once you see them swimming freely on the surface of the water.
The Spätzle can be frozen and fried again for another day. See in the post for how to.
Serving: 615g | Calories: 275kcal | Carbohydrates: 48g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 1793mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Calcium: 28mg | Iron: 3mg