Making Fresh Spätzle
Making these is about the texture of the dough. It should be thick enough to hold its shape when dropped into water, but loose enough to push through a grater or colander without excessive force.
The batter determines the shape.
If the batter is too thin, you get wispy strands; too thick, and you get dense pellets. Aim for a consistency that slowly drips off a wooden spoon.
- Large pot
- Slotted spoon
- Spätzle maker or box grater with large holes
- Mixing bowl
- Wooden spoon
What goes in.
- 2 cupsall-purpose flour
- 3 largeeggs
- 1/2 cupwhole milk or water
- 1 tspsalt
- 2 tbspunsalted butter
Developing the Elasticity
Beat the batter vigorously with a wooden spoon until you see small air bubbles forming on the surface. This aeration ensures the dumplings have a light, springy bite rather than a gummy one.
The method.
Mix the base
Whisk flour and salt in a bowl. Create a well in the center, add eggs and milk, and beat until a smooth, thick batter forms.
Rest the dough
Let the batter sit for 10 minutes. This allows the flour to fully hydrate, which makes the dumplings hold their shape better in the water.
Boil and press
Bring a large pot of heavily salted water to a gentle boil. Press the batter through your tool of choice into the water in small batches.
Skim and finish
Once the dumplings rise to the surface, wait 30 seconds, then lift them out with a slotted spoon. Transfer directly to a pan with melted butter.
Other turns to take.
Käsespätzle
Toss the finished dumplings with shredded Emmentaler or Gruyère and top with caramelized onions.
Herb Spätzle
Fold finely minced parsley or chives directly into the batter before cooking.
When it doesn't go to plan.
Keep a bowl of water nearby to dip your spatula or scraper in; it prevents the sticky batter from clinging to your tools.
Do not overcrowd the pot or the dumplings will stick together into a single mass.
If you are serving them later, shock the cooked dumplings in ice water, drain, and toss with a little oil to prevent clumping.
The ones that keep coming up.
What if I don't have a spätzle maker?
A box grater works well. You can also use a colander with large holes or simply push the batter off the edge of a cutting board using a knife.
Can I use whole wheat flour?
You can, but replace only half the all-purpose flour. Using 100% whole wheat will result in a heavy, dense dumpling.
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