Spätzle — Print Recipe — The Culinary Codex

Tender, irregularly shaped egg noodles from Swabia, pressed through a board or colander into boiling water, then tossed in butter until golden.

Ingredients

400g all-purpose flour
4 large eggs
150ml water
1 tsp salt
30g unsalted butter
Freshly grated nutmeg

Instructions

1 Combine flour and salt in a large bowl. Make a well, add eggs and water. Beat vigorously until the dough is smooth, elastic, and develops bubbles.
2 Let the dough rest for 15 minutes.
3 Bring a large pot of salted water to a rolling boil.
4 Using a Spätzle board, press, or colander, scrape or push small portions of dough directly into the boiling water.
5 The Spätzle are done when they float to the surface, about 2 minutes. Remove with a slotted spoon.
6 Melt butter in a skillet and toss the cooked Spätzle until lightly golden. Season with nutmeg and serve.

Did You Know?

A traditional Swabian saying claims "a girl is not ready for marriage until she can make proper Spätzle" — and speed-Spätzle-making contests are still held at local festivals.