Spaetzle are basically flour dumplings made out of flour, eggs, water. Alternatively you can flavor them with spices and purees. Make them savory or sweet. They are perfect. I love them with Hungarian Paprikash. Dusted with sweetened cocoa or chunks of cheese and roasted bacon, with roasted cherries and honey ricotta. Cooked with scrambled eggs, dusted with red paprika.
Cooking process is pretty straight forward. Thick batter is thrown into the hot/boiling water and dumplings are collected with a strainer once they start to float on the top.
Traditionally a wooden board, chopping board was used to make them but now there are tools that make the process easier and a lot faster. I use a spaetzle maker, see the picture below.
Basic Spätzle/Spaetze Recipe
3cups(450grams) all purpose flour
1 to 1 1/2cups(240ml to 360ml) water
- Stir all the ingredients together forming a medium stiff batter. Don’t over mix.
- Bring water to boil, season water with salt.
- Reduce heat to simmer. Using spatzle maker drop dumplings into water. Stir, increase heat to high. Once dumplings start to float on the top. Cook for one minute. Remove dumplings with the stainless steel strainer and drain them in the colander.
- To prevent excessive sticking run the dumplings under hot water and then drain.Drizzle little olive oil over them and gently stir.