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.
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