Go to the Recipe: Superb, Simple Spaetzle
These are really more “Knoepfle” than “Spaetzle”, the main difference being the length and texture of the noodle. Spaetzle are the more tender and longer cousin of Knoepfle. The dough should be less dry independent of the tool used to form them.
Also, while very labor intensive, traditionally Spaetzle are formed by hand slicing and sliding the dough off a wooden board dipped into the pot of boiling water: https://www.youtube.com/watch?v=Pdi66S1mMpM. The additional effort is absolutely worth it!
Here’s a recipe that I use:
8 Eggs
700 g Mehl Type 405 (bread flour)
50 ml carbonated water
(+bear’s garlic/parsley for a green Spaetzle)
Here’s a recipe that I use:8 Eggs700 g Mehl Type 405 (bread flour)50 ml carbonated water(+bear’s garlic/parsley for a green Spaetzle)
This was on my menu for tonight, usually use Chef John / Food Wishes version, will give yours a try!
Als a (southern) German I feel obloiged to comment.
First, the best flour to use is slightly grippier than regular flour. Somewhere between regular flour and semolina. You can feel the grains between your fingers.
Second, the big debate on how to shape them.
What you labeled as a Spätzle press is not a Spätzle press but rather a spätzle plane.
Nothing wrong with that tool though. My mom uses one.
A spätzle press looks like a giant garlic press and can also serve double duty a potato smasher (not ideal to make mashed potatoes as the holes are actually a little too tiny)
The third way is the traditional way, and the way hat doesn't require special tools. Shave them off a wooden board with a straight knife. (A technique best learned from videos)
I prefer the pressed Spätzle as they are longer and tend to have a more sauce absorbing rough surface.
Also, make Käsespätzle. It's the best.
Layer spätzle, cheese and browned onions in a bowl. Top with breadcrumbs. Brown a little in the oven.
Use good and strong cheese like gruyere.
This is the spätzle base recipe. Easy to remember because of the ratio of eggs to four.
500g flour
5 eggs
150-200ml water
Salt
Honestly, everything above that is kind of gilding the lilly.
Except for nutmeg, use copious amounts.
Bloody hell this input field is unusable with mobile keyboards. Word correction and autocompletion does not work at all.
Spätzleschaben explained (the board and knife technique)
https://youtu.be/-Y6Ga9hMm4Y
Only trustworthy with thick Swabian accent.
And now that you know the search word, I leave you to find more mind-blowing examples.
That is the COOLEST knife technique! Not at all what I was expecting to see. Thanks for posting!
she sounds like a muppet
Great idea ChefSteps to produce more complicated recipes to pair with the Joule Ready sauces!
What they present here are Knöpfle, not Spätzle, but that is hard to explain to someone outside the Ländle
What can I replace sour cream with? I can´t find sour cream where I live. Would plain yogurt work?
I have made it a few times, and although i have reduced the amount of egg slightly (mainly because of taste and texture) - it's a brilliant way to produce a lot But, besides the Winter goulash, what other good ideas to pair it with?
yes, i never buy sour cream at home, i just use greek yogurt
So where the heck is the recipe for winter goulash?! Getting around this site and trying to avoid the studio pass up sell is NOT fun.
This is a great recipe, at least for me. I have tried lots of them and this is the first I have seen with sour cream. The noodles were tender and firm and the process quick. It extruded best for me in a press.
An easy way to make them is with a squeeze bottle.
@Marci Roesler if you hadn't gotten there, the winter goulash recipe is a studio pass recipe.
Goose leg confit
I’ll prefer full milk. It tastes more fresh with the sour cream but not like the original (in my opinion) greetings from Esslingen (southern Germany, Schwabenländle)
Also you may have to adjust consistency for the technique you use to form the Spätzle. For the Spätzle-Board, a little runnier, for the press a little firmer. You may easily adjust consistency by adding milk.
