Swabian Spätzle – Golden Noodle Delight Made From Scratch
Dive into the world of Swabian cuisine and prepare these wonderfully tender, golden-yellow Spätzle yourself. With just a few ingredients, you can conjure up a delicious side dish or a main course that will delight both young and old. Let yourself be convinced by the simplicity and incomparable taste!
Preparation
20 min.
Cook / Bake
15 min.
Servings
4
Calories
298 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 300 gall-purpose flour
- 4 largeeggs
- 100 mlwater(or milk, as needed)
- 1 tspsalt
- 1 pinchnutmeg(freshly grated, to taste)
- 1 tbspbutter(for tossing)Milch
Instructions
In a large bowl, combine the all-purpose flour and salt. Create a well in the center.
Crack the eggs into the well. Add the water (or milk) and freshly grated nutmeg.
Using a wooden spoon or a hand mixer with dough hooks, gradually mix the ingredients from the center outwards until a smooth, thick batter forms. The batter should be shiny and stretchy. Beat the batter vigorously for about 5-10 minutes, lifting and dropping it repeatedly, until small bubbles appear. This develops the gluten and makes the Spätzle tender.
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 15-30 minutes. This allows the flour to fully hydrate and the batter to relax.
Bring a large pot of heavily salted water to a rolling boil. While the water is heating, prepare your Spätzle making tool: either a Spätzle press, a Spätzle board and scraper, or a colander with large holes.
Working in batches, press or scrape the batter directly into the boiling water. If using a Spätzle press, fill it with batter and press directly over the pot. If using a board, place a small amount of batter on the board, hold it over the pot, and scrape thin strips of dough into the water with a scraper or knife. If using a colander, place it over the pot and push the batter through the holes with a spoon.
The Spätzle will sink to the bottom initially. Once they float to the surface, let them cook for another 1-2 minutes until al dente. Do not overcrowd the pot; cook in small batches to ensure even cooking.
Using a slotted spoon, remove the cooked Spätzle from the water and transfer them to a bowl. Optionally, you can briefly rinse them with cold water to prevent sticking, but for traditional Spätzle, this is often skipped to retain more flavor and starch for sauces.
Repeat with the remaining batter. Once all Spätzle are cooked, you can toss them with a tablespoon of butter in a pan over medium heat for a few minutes until lightly golden, if desired. Serve immediately as a side dish or main course.
💡 Tipp
Varianten
- Add a pinch of paprika or finely chopped herbs (like chives or parsley) to the batter for extra flavor.
- For a cheesy version, toss the hot Spätzle with grated cheese (such as Emmental or Gruyere) and caramelized onions to make Käsespätzle.
Ersatz & Alternativen
- If you don't have all-purpose flour, a mix of bread flour and pastry flour can be used, though the texture might vary slightly.
- For a dairy-free version, ensure to use water instead of milk in the batter and a plant-based butter alternative for tossing.
Aufbewahrung
Cooked Spätzle can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan with a little butter or in a microwave.
Einfrieren
Yes, cooked Spätzle can be frozen. Spread them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be stored for up to 2-3 months. Reheat directly from frozen in boiling water or in a pan.
Nutrition per serving
Calories
298 kcal
Protein
12 g
Carbohydrates
48 g
Fat
6 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/swabian-spaetzle-golden-noodle-delight-made-from-scratch