Homemade plain spätzle
Swabian egg noodles pressed straight into gently simmering water and served as a side dish.
Active time28 min
Cooking15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 60 g unsalted butter
- 4 eggs
- 200 ml sparkling mineral water
- 400 g fine all-purpose wheat flour
- 1 pinch of ground nutmeg — optional
- 1 tsp fine salt
Preparation
Melt the butter in a small saucepan over medium heat, then remove from the heat and let it cool to lukewarm while preparing the batter. It must not be hot when added.
60 g unsalted butter- saucepan
- spoon
Put the flour, salt and optional nutmeg in a bowl. Add the cracked eggs, then the mineral water. Beat with dough hooks for 5 to 10 minutes until smooth, sticky and elastic, with small bubbles and a thick ribbon falling from the spoon. Work in the lukewarm butter and continue mixing for about 5 minutes.
4 eggs200 ml sparkling mineral water400 g fine all-purpose wheat flour1 pinch of ground nutmeg — optional1 tsp fine salt- mixing bowl
- electric mixer with dough hooks
- spoon
Cover and refrigerate the batter for 30 minutes. Towards the end of the rest, bring a large saucepan of water to the boil for poaching.
- mixing bowl
- lid
- saucepan
Fill the press in small amounts and press the batter straight into the water. Keep it gently simmering and avoid crowding the surface. Once the spätzle rise, cook for another 2 to 3 minutes and check they are elastic and cooked through. Lift out with a slotted spoon and drain in a colander. Let the water return to a simmer before the next batch. Allow about 15 minutes for all the batter.
- spätzle press
- saucepan
- ladle
- slotted spoon
- sieve
- colander
Serve the spätzle immediately as a side.
- mixing bowl
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration