Introduction:
Venture deep into the soul of South German cuisine as we embrace the time-honored tradition of making Spätzle. This beloved German dish is not just about combining ingredients; it's about creating noodles that carry centuries of culture in every bite. In this recipe, we'll follow the guidance of Flo from Flo’s German Kitchen to achieve the perfect texture and flavor of authentic Swabian Spätzle.
Ingredients:
- 300 grams All-purpose wheat flour (Spelt flour can be used for authenticity)
- 3 large eggs
- 1 teaspoon salt
- Water (as needed to adjust dough texture)
- A pinch of nutmeg (optional)
- Beer (for enjoying the process!)
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Total Time: 20-25 minutes
Equipment: A pot for boiling water, a Spätzle board or press, a spatula or knife, a colander or slotted spoon
Servings: 3-4
Instructions:
1. Begin by thoroughly mixing your eggs in a bowl. The reason for starting with eggs is to ensure you achieve a fluid, creamy dough rather than a dry and sturdy one.
2. Dissolve the salt in with the eggs using a whisk or fork.
3. Gradually sift in the flour to the egg mixture in increments to allow for proper integration and consistency. Continue adding flour until you reach a texture that’s not too thick but rather, slightly resistant and creamy.
4. If you've added too much flour, don't worry; correct the dough consistency by adding a bit of water until you achieve a smoother, more elastic quality.
5. Let the dough rest for 10 minutes to allow it to develop a smoother texture.
6. While the dough is resting, bring a large pot of salted water to a rolling boil.
7. Traditionally, the Spätzle dough is spread on a wet, wooden Spätzle board. You take the dough, spread it on the board, and quickly cut slim pieces into the boiling water. If you do not have a Spätzle board, you can use a Spätzle press to create your noodles.
8. Cook the Spätzle in the boiling water until they float to the surface, indicating they are done - this should take about 2-3 minutes.
9. Remove the Spätzle from the water with a colander or slotted spoon and place them in a dish. They can be served immediately or pan-fried with a little butter until lightly golden for added flavor and texture.
Cooking Tips:
- The dough should be moist and slightly sticky, not firm like traditional pasta dough.
- Be sure to keep the Spätzle pieces small and thin for quick cooking.
- Keep the cooked Spätzle warm in a covered dish if not serving immediately.
This authentic Swabian Spätzle recipe is brought to you by Flo's German Kitchen. Dive into traditional German cooking by visiting their YouTube channel: https://www.youtube.com/@FlosGermanKitchen.
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YouTube channel - Flo's German Kitchen: https://www.youtube.com/@FlosGermanKitchen