Spätzle

Origin

Spätzle (also Spaetzle) come from Swabia and neighboring regions of Germany, Austria, Switzerland, and Hungary. The batter is wetter than pasta dough and dropped into water to form irregular, tender noodles.

How to make them

1. 01

   Whisk flour, eggs, salt, and water or milk into a thick batter.

2. 02

   Press through a spätzle maker or scrape from a board into boiling salted water.

3. 03

   Cook until they float, then skim out.

4. 04

   Toss with butter, or pan-fry until lightly golden.

Storage

Best eaten fresh. Refrigerate cooked spätzle 1–2 days; reheat in butter. Batter does not hold well—mix just before cooking.

Popular dishes

• Käsespätzle

  Baked or skillet-tossed with melted cheese and fried onions.

• Butter Spätzle

  Simply tossed with browned butter and herbs.

• Side with Schnitzel or Goulash

  Classic accompaniment to saucy Central European mains.

• Pan-Fried Spätzle

  Boiled spätzle crisped in a skillet until golden edges form.

• Herb Spätzle

  Batter flecked with parsley or chives, served with roasted meats.