Schwäbische Spätzle

Schwäbische Spätzle

The soft, irregular egg noodles of southwestern Germany, traditionally scraped from a Spätzle board into boiling water and finished with butter, or layered with cheese and fried onions as Käsespätzle.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) wheat flour (Type 550 or all-purpose), Type 550 is traditional; AP flour is the closest substitute
• •4 whole large eggs, room temperature
• •120 ml (½ cup) whole milk or sparkling water, sparkling water gives a lighter, more elastic Spätzle
• •10 g (2 tsp) fine salt
• •40 g (3 Tbsp) unsalted butter, for tossing the cooked Spätzle
• •1 Tbsp chopped chives or parsley, optional, for serving
• •20 g (⅓ cup) salt for the cooking water, about 1 Tbsp per litre

Steps

1. 1 Bring a wide pot of generously salted water (about 4 L / 1 gallon) to a steady boil over medium-high heat.
2. 2 In a large mixing bowl, whisk the eggs with the salt until uniform. Add the milk (or sparkling water) and whisk again.
3. 3 Add the flour in two or three additions, mixing with a wooden spoon or whisk after each, until you have a smooth, thick, elastic batter that slowly drops in heavy ribbons from the spoon. It should be softer than bread dough but stiffer than pancake batter; adjust with a spoonful of flour or milk as needed. Let rest 10 minutes.
4. 4 For the traditional method: hold a Spätzle board (a long flat wooden grater) over the pot and, with a wide wooden spoon or spatula, scrape small bits of batter off the board so they drop into the water. Work in small amounts so the pot does not boil down.
5. 5 For the press method (a common home substitute): load a Spätzle press or a sturdy colander with large holes with batter and press it through into the boiling water in batches.
6. 6 Cook each batch 1–2 minutes: the Spätzle are done when they puff up, float to the surface, and feel bouncy and just firm when you bite one. Do not overcook - they should remain soft and slightly chewy.
7. 7 Lift the cooked Spätzle out with a slotted spoon or a fine skimmer, drain briefly, and transfer to a bowl. Dot with 10 g / about 2 tsp of the butter and keep warm while you cook the remaining batter.
8. 8 For the classic finish: toss the warm Spätzle with the remaining butter and sprinkle with chives or parsley; serve immediately as a side.
9. 9 For Käsespätzle: while the Spätzle cook, melt the butter or Schmalz in a small skillet over medium heat. Add the sliced onion and cook, stirring often, until deep golden brown and crisp at the edges, 10–15 minutes. Spread half the warm Spätzle in a gratin dish, scatter with half the grated cheese, then repeat. Top with the crispy fried onions. Place under a hot broiler / grill for 2–3 minutes until the cheese melts and bubbles, or cover and warm gently on the stovetop. Serve hot.