Print Friendly Recipe
Serves/Makes:4 or more
- 2-1/4 cups (525 ml) flour
- 1 tsp (5 ml) salt
- 1 egg, well beaten
- 1/4 cup (60 ml) to 3/4 cup (175 ml) water
- Spatzle are prepared in many different shapes: there is the round button-shaped variety where the dough is stirred through the holes of a Spatzle sieve, or the oblong, Swabian kind, where the Spatzle are cut with a scraping motion from a board, or are made with the help of Spatzle slicer or press.
- Spatzle are made the following way:
- Sift flour and salt into a bowl.
- Add egg and mix.
- Add water gradually until batter is stiff but smooth.
- Press dough flat on a plate or floured board.
- With a sharp knife, scrape small pieces of dough off and drop into boiling salted water.
- There should be only one layer of Spatzle at a time in cooking water.
- Boil gently 5 to 8 minutes, or until you try a few and find them done.
- Remove from water with perforated spoon and drain.
- Spatzle may be served in pea, lentil or tomato soups, or as a side dish with meat or game.
- In the latter case, hot melted butter is usually poured over them just before serving.
- They may also be saut ed in butter until bright golden color.
- Toasted breadcrumbs or grated parmesan cheese may also be sprinkled over them.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.