German Homemade Noodles (Spätzle)

Page 136

Cuisine: German/Austrian/Swiss | Course Type: Sides

(1 review)

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Recipe Reviews

Followed this recipe to make spätzle to go with an elaborate German dinner I was making for an Oktoberfest party. It makes a good amount of the noodles (recipe serves 6-8), so I had plenty to serve my guests. I did not follow the directions on making the noodles using a knife and cutting board, however, since I own a "noodle grater" a.k.a. spätzle maker. The batter is effectively placed into the noodle grater hopper and "cut" into short noodles as they drop into boiling salted water. Noodles are done when they float.

Texture was perfect. Light, fluffy, chewy. I needed this recipe because I don't trust my own judgement on using the right ratio of egg to flour to water. One other serving suggestion not mentioned in the recipe: Dust the spätzle with nutmeg before serving. It really brings out the egg flavor. Serve with sauerbraten (sour beef roast), rotkohl (red cabbage) and good German beer. Prost!

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