Basic Recipe for Spaetzle and Spaetzle Buttons

For 4 servings:
About 1 lb all-purpose flour (400-500g)
4 - 5 eggs
2 - 4 oz water or milk
Fresh ground nutmeg or dough seasoning to taste

Calories per serving ca. 7 oz (200g) = 260 kcal

Preparation Spaetzle and Spaetzle Buttons:

Bring just over a gallon of water (4l) to a boil in a large, wide pot, salt. Mix the flour, eggs, salt and water or milk into a smooth dough until it forms bubbles. Always only add just so much liquid so that the dough is so viscous that it droops very slowly downward and tears when hanging from the spoon.

If the dough is too thin or runs down off the spoon, add a little more flour. If it’s too thick and gravity can’t pull it down at all, add a little liquid. When mixing, you don’t really have to pay too much attention to the exact amounts of the ingredients; your spaetzle will still be all right if your dough is a little too thick or too thin.

As soon as the water comes to a boil, scoop the spaetzle dough onto the colander about a portion at a time and quickly scrape it through the colander into the boiling water. Remove the spaetzle from the water with a skimmer as soon as they float to the surface. When spaetzle boil for too long, they’ll get mushy and won’t taste as good. Cooking spaetzle is fast and you know what’s in your spaetzle. Packaged noodles take longer and sometimes you might just be happier NOT knowing what's in them.

Tipps for cooking spaetzle

1. Cooking spaetzle is really easy.
2. If you’re worried about your spaetzle dough, don’t be. Your spaetzle will basically be fine as long as your “dough” is thicker than pancake batter. The dough is just right when it droops/drops down very slowly from your mixing spoon.
3. Spaetzle shouldn’t and mustn’t “cook.” So please: Immediately after you're done scraping the dough through the colander, skim them out as soon as they float to the surface.br>4. When you’re cooking fresh spaetzle, you should serve them right away. If you serve your spaetzle later, you can either give them another quick bath in boiling water or fry them in a pan with a little butter.

10 questions and answers about cooking spaetzle

Which flour should I use for spaetzle?

Normally, you should use normal flour; in this case, I would recommend regular, all-purpose flour. However, you can basically use just about any flour for making spaetzle. For example in Germany, a slightly courser ground flour is often sold specifically as "spaetzle flour." Originally, spaetzle were made from spelt flour.

How many eggs should I use in my spaetzle dough?

The official, basic recipe for spaetzle dough calls for one medium-sized egg for every 3.5 oz (100g) of flour along with the additional liquid like water or milk. But you can proceed however you wish. Some people make egg-free spaetzle, others only use eggs. Käsespätzle Rezepte

Which consistency should my spaetzle dough have?

However thick or thin your spaetzle dough should be depends on the way you're going to make it. If you are using a spaetzle grater, the dough should be thinner. If you're using a spaetzle press, it should be a bit thicker. When you’re hand-scraping, the dough should also be on the thick side. When you’re using the Spaetzle Wonder, your dough can be thick or thin.

Why do I have to beat the dough and not stir it?

Originally, spaetzle dough was actually beaten by hand, because in this way a lot of air was mixed into the dough and the resulting spaetzle was quite light and fluffy. Even today, the dough should be beaten with a mixing spoon.

Do I have to let the spaetzle dough rest?

You should let your spaetzle dough rest so that the flour has more time to absorb the moisture in the dough. Since the flour these days is ground almost perfectly evenly, you can make good spaetzle without letting the dough rest. Zwiebelrostbraten Rezept

Should I make button spaetzle or normal spaetzle and what’s the difference?

When it comes to spaetzle, size doesn’t really matter. In the southwest of Germany, the Swabians tend to make the longer variety of spaetzle, often with a press. In the southeast, in Bavaria and Austria, they tend to make the short, button spaetzle, often with a grater. Essentially they taste the same. Some recipes call for spaetzle or buttons, for example, for “Original Algovian Cheese Spaetzle,” it has to be button spaetzle.

How long should the spaetzle boil?

Spaetzle are scraped, grated or pressed into the boiling water and thus bring down the temperature of the water. As soon as they then float back up to the surface, they have to be taken out; they’re done. Many are of the opinion that spaetzle should boil for around a minute, but there's a danger that the spaetzle will get too soft or mushy if they boil for too long.

Do I have to rinse the spaetzle with cold water after taking them out of the pot?

If you’re not serving the spaetzle immediately, then yes; otherwise they’ll stick together because of the gluten (glue) in the flour. If you boil the spaetzle in ample water, this doesn’t happen as much. You can also add a little butter or oil and stir them shortly. If you are going to serve the spaetzle immediately, then you can skip rinsing them.

Can I set my spaetzle aside and serve them tomorrow?

One thing to remember: spaetzle tastes best when it’s served right after it’s made. But naturally, you can also keep spaetzle in the refrigerator for one or two days. Then you can reheat it either by boiling it again quickly like when you cooked it the first time or, the way most folks like, by frying it in a pan with a lot of butter.

Can I freeze spaetzle?

Of course you can freeze spaetzle. In this case, after thawing them out, it’s also best to heat them up in a pan with a lot of better.

 Expert tip: 
Add one additional heaping tablespoon of semolina for every 3.5 oz (100g) of flour. This will make your spaetzle heartier and more “al dente.” Spaetzle dough can be made with only eggs, with eggs and water, with eggs and milk or also just with water alone. If your dough is too thick or too thin, no problem – just add liquid or flour. Making spaetzle dough is not an exact science.
Ist Ihr Teig zu dick oder zu dünn, kein Problem einfach Flüssigkeit oder Mehl dazu geben. Beim Spätzleteig geht es eher Phi mal Daumen.

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