Dumplings: Spatzle by cowgirl

posted by cowgirl 05-16-102 12:47 AM


4 cups ( 500 grams) AP flour
1/4 to 1/2 tsp. salt
4-5 eggs
1/2 - 1 cup water

Beat all ingredients until the dough is smooth and bubbles come up. You could use soda water for fluffier Spätzle or milk for richer ones. Make sure the dough is not too stiff.

Bring about 8 cups water to a boil (large pot),return to a simmer, dip Spätzle Hobel into cold water, fill with dough and grate into simmering water, when they float to the surface they’re ready. Be sure not to crowd them in the pot. Take cooked noodles out with slotted spoon, drain, keep warm.

Use whole wheat flour, add a little extra liquid if dough is too stiff.

Spinach- Spätzle:
400 grams flour, 1 cup water, 2-3 eggs, 8 oz. steamed spinach, finely diced (not pureed), some nutmeg.
Proceed as above.

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