Cookbook:Spaetzle

| Cuisine of Germany

Spaetzle (German: Spätzle) means literally translated "little sparrow" and is a Swabian specialty from Germany. It is made from flour, eggs, water, and salt. There are different techniques to make spaetzle, such as using a spaetzle-maker or spaetzle-press. The original technique is to use a kitchen board and a grater.

Spaetzle are served as side dishes with a sauce to meat or as main menu with cheese and onions.

Ingredients

 * 500 g flour
 * 5 eggs
 * 150–200 ml water
 * Salt

Procedure

 * 1) Combine all ingredients using hands or an electrical mixer.
 * 2) Add enough water to make a dough that is slightly sticky, but still elastic and stiff.
 * 3) Beat long enough for bubbles to rise.
 * 4) Boil a large pot with salted water.
 * 5) If using only a board, sweep a spoon of dough over the kitchen board with the grater. Cut/grate small pieces of the dough with the grater into the hot water. If using a spaetzle-maker, put a spoon of dough into the maker and press through the holes into the water. The spaetzle are done when they rise and swim on the water surface.
 * 6) Remove spaetzle from the water with a slotted spoon and put into a lightly oiled bowl.