Pasta · Recipe No. 47
Spätzle
Spätzle made with plain flour, egg, water/double cream and butter. The recipe serves 3; change the portions and units below and the amounts update.
- Serves 3
Method
Sift flour, salt and nutmeg, make a well in the centre and add the eggs and water/cream.
Stir gradually drawing in more and more flour from the edges.
Form a smooth soft dough adding more liquid if needed - knead as little as possible.
Bring a large pan of salted water to the boil.
Divide the dough into three and flatten to 5mm on a floured board.
Using a wet knife cut dough into slivers and push into boiling water.
Alternatively shape into small quenneles.
Simmer until tender and floating 5-8 mins, drain well.
Sauté in butter until lightly browned season and serve.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- If using a spätzle press use more liquid so that the dough is slightly runny.
Shopping list for 3 portions
Dairy & eggs
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Spatzle” and the original recipe card.
