Yesterday, at the #twstaste , the subject of Spätzle came up (but of course!), and I said I’d be happy to post a recipe… so this is for you @JD1892 and @Rifka – and for anyone who likes German food, really!
The recipe below is taken from a book I got as a wedding present 20 years ago, from the lovely Herr and Frau Knoblauch (great foodie surname!).
This is the only recipe I ever used, so maybe someone out there got an alternative one? Feel free to post it!
You will need a Spätzle board and cutter like these ones:
But don’t worry if you don’t have it – just use a potato ricer!
Makes 4 main portion or 8 side portions
1 lb. wheat flour
One third to ½ cup of water, depending on flour
Boiling water for tossing
In a mixing bowl mix the flour, eggs and salt
Add water little by little and keep stirring until smooth
Beat the dough with a wooden spoon (or a mixer) until nothing remains on the spoon when holding it up
Allow the dough to rest for a short time, then work it again thoroughly
Moisten a Spätzle board with water, spread a little of the dough on it and quickly scrap thin strips of the dough, using the Spätzle cutter, into the boiling water
The Spätzle is ready when it floats to the surface
Tip: Between scraping, dip the board and cutter into the water, as it helps the next lot of dough not to stick to the board
Drain and place in a pre-heated plate, and eat immediately
If you don’t have a board – just use a potato ricer. This makes the whole process much easier, but remember to dip it in the boiling water to prevent remaining dough from sticking.
To my mind, the nicest thing to eat with Spätzle is a sauce made from some shallots, mushrooms and cream (I also add dill or tarragon… not strictly ‘traditional’). Some sourkraut on the side is a must, and – if you’re having it as a side dish, a nice big schnitzel is traditional around Bodensee/Konstanz.
When in Germany I always have it with Riesling, but on a recent visit my friend served it with a Roter Veltliner, so a Grüner Veltliner should work just as well. If you’re not having sourkraut, but sticking with the creamy or cheese based sauce, then a Chardonnay and/or Chenin Blanc should work well too!