German style noodle
- 6 Eggs
- 500 grams All-Purpose Flour
- 5 tbsp Vegetable Oil
- 50 ml Water lukewarm, approximately
- Salt, pepper, nutmeg
- Add eggs, water, oil, and seasoning to a mixing bowl
- Gently mix together
- Add water to create slightly runny consistency
- Beat quickly and vigorously to incorporate air until large bubbles form
- Bring a large pot with salted water to the rolling boil
- Use a Spätzle slide, press or strainer or some other tool to 'scrape' your Spätzle batter into the boiling water in several batches ensuring that each batch does not cool the water down too much.
- Once the water has come back up to a boil and all Spätzle are floating on the water scoop them out into an ice bath
- Repeat for the next batch until the batter is used up
- Drain and pat dry the Spätzle to store
- Sauté the Spätzle in butter to reheat
- Variations: Depending on what the Spätzle are planned for, they can be made with herbs, tomato, saffron, curry or any other variation. Simply incorporate the flavour with the oil and depending on what it is adjust the water required.
- Caution: Overworking the batter will make the Spätzle tough. Make sure to get the the consistency quickly.
- Tools 1: I use my KitchenAid with the paddle attachment to first slowly mix the batter and then incorporate the air quickly on high speed.
- Tools 2: There are many ways to to get the batter into the water. From the original scraping a thin layer of batter on a wooden board bit by bit into the water (I do not recommend 😉) to a Pass-Vit with larger holes. My all-time favourite is the slide type. It's cheap, functional, cleans easy, and doesn't take much room to store.