Spaetzle Recipe German Noodles (Spätzle)
This spaetzle recipe is the perfect accompaniment to stew or goulash. Spaetzle can also be eaten on their own with butter or made into a cheese dish known as Kaese spaetzle. Kaese spaetzle are very popular in Germany and I have a recipe here. Spaetzle are well known throughout most of Europe. Because it is easy to make most Europeans make their own homemade spaetzle versus store bought. They are in-between a small dumpling or thick egg noodle.
According to Wikipedia, “spätzle are largely considered a “Swabian speciality” and are generally associated with the German state of Baden-Württemberg”. But recipes can be found throughout Europe. “Spaetzle are kind of a soft egg noddle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol. They are known as “Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska”.
Fresh spaetzle is superior in taste and texture and fairly easy to make. A modern spaetzle maker press makes the job a breeze. Here is a example. Once you made it yourself you will never buy store bought spaetzle noodles again. They have a better chew and overall texture compared to the dried out packaged versions.
You only need flour, eggs, water, and salt for this spaetzle recipe. Easier to make than homemade pasta, you just mix the ingredients in a bowl and press it through a spaetzle maker straight into boiling water.
Add all ingredients to a bowl and mix well. You should have a very sticky but slightly firm dough.
Bring a large pot of water to boil.
Using a spaetzle maker press the spaetzle into the boiling water. Once you added all the dough to the water allow it boil for about 5 minutes. All of the spaetzle should be floating. Drain and serve as desired.
I highly recommend serving them with my German beef stew recipe.