5 Ingredient Spaetzle Recipe (2024)

FAQs

What is the consistency of spaetzle dough? ›

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, the brand of flour used, and the size of eggs, may affect dough consistency.

The finished dough should be smooth and regular with the texture of modelling clay – not too wet and not too dry. If in doubt, err on the sticky side – you can always dust the dough with flour, but you can't add extra water. Wrap in cling film and chill for at least 4 hours before rolling.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

You often see it with veal or pork, but chicken is also popular and it's my preference for summer. The meat is pounded thin and breaded in a mix of breadcrumbs or panko and quickly fried.

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew.

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

What tool can you use to prepare spaetzle if you don t own an spaetzle maker? ›

But really, it's not difficult to make spaetzle at home, especially if you have a spaetzle maker. Although if you don't have one, don't fret! A colander with large holes will work almost as well and lets you enjoy fresh-made spaetzle any time you want!

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

There is no such thing as a standard noodle texture. Noodles can be thin or thick, flat or round, chewy or sticky, and fresh or dried and can be made from a wide variety of ingredients. Because texture ranks as one of the top factors influencing consumer purchases, manufacturers must get it right.

Too much flour makes the pasta tough. Not enough will result in runny lumps that are impossible to roll through pasta maker.

Your dough needs to rest between kneading and rolling. If your pasta dough is firm, springy, and difficult to work out, it indicates that the gluten in your dough needs time to relax and soften. Resting your pasta dough after you knead it allows the dough to strengthen the gluten.