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Authentic German (Bavarian) Spaetzle 

This recipe came from our wonderful friends in Bavaria. It is a wonderfully simple and delicious food from the Old Land. Delicious tossed with butter and sea salt. 

• 500g wheat flour
• 4-5 eggs
• 1 tsp salt
• 1/8-1/4 litre water
• hot water for tossing (boiling) the Spätzle

As a side dish my Spaetzle recipe serves 8. For a main course serves 4.

Mix the flour, eggs and salt in a large bowl. Add the water

Moisten a Spätzlesbrett (a wooden board with a handle on one side and a bevelled edge on the other), with water. Spread a small amount of dough on it and scrape with a broad knife thin strips of dough into slightly boiling water.

If you are using a Spätzle press or potato ricer, then you need to fill the press with the dough and press down as per instructions.

While scraping, dip the board and the knife time and time again into boiling water. This makes scraping the dough easier. When the Spätzle rise to the surface, remove them from the pan with a slotted spoon and toss them briefly in hot water, so that they won't stick together. Drain well and place them on a pre-heated plate and serve immediately.

Spaetzle can either be served with melted butter and slightly toasted breadcrumbs or with finely sliced, fried onion rings.

Spaetzle also taste excellent if the dough is only prepared with eggs (about 8-9 eggs) instead of water.

Enjoy my Spaetzle recipe with a roast meat dish with a sauce or gravy.

Examples of Spätzle recipes:

Linsen, Spätzle und Saitenwürstle: Spätzle with lentils and frankfurter style sausages.
Gaisburger Marsch: a stew containing Spätzle.
Kässpätzle: Spätzle mixed with a large amount of grated cheese and topped with fried onions. This can be served as a main course.