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Spätzle

Introduction & method

If you ever get bored of potatoes, rice or pasta for your carbs hit, try spätzle. It's yummy! By the way, it's pronounced something like 'shpetzly'.

 Spätzle Recipe

Make the Dough


Mix the flour, salt and eggs. You will end up with a ball of very stiff dough. Add yogurt a bit at a time until the mix is loose enough to drop off a spoon, but not runny. Rest the dough for 30 minutes. Bring a pan of salted water to the boil.

Make the Dumplings


To make the späetzle you'll need something with holes in it, about 5mm / quarter of an inch. A cheese grater, potato ricer or masher should do it. Hold whatever it is over the boiling water and put a tablespoon of the dough onto it. It should drip through the holes into the water. If it doesn't, give it a little help with the spoon.

Spätzle only take a couple of minutes to cook, and they will float to the surface when they are ready. Skim them off and keep them warm while you cook more batches.

Serve with sea salt and a knob of butter.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Spätzle on YouTube.

 
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Ingredients & Info


DOUGH
 130 grams white bread flour
 half a tsp salt
 2 eggs
 2 tbsp plain yogurt

PLUS

Sea salt and butter to serve


UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Resting time: 30 minutes.
Cooking time: 5 minutes.
Total time: 40 minutes.