Dish of Späetzle
(click to enlarge)

Späetzle


Germany   -   Späetzle
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
1-3/4 hrs
Most		 This is the pasta of Germany. It is thought to have originated in Swabia in Southern Germany, but is now popular throughout the country. It is commonly used as a side dish with meats, plain or with plenty of sauce or gravy.

1
1/8
1/2
1
7
3
c
t
t

T
T
Flour (1)
Nutmeg
Salt
Egg, extra lrg.
Milk
Butter

Späetzle may also be baked in a casserole with cheese and onion. In the German corner of Italy it is made with spinach added to the batter. In Hungary it is called nokedli and may be used in soup.

Make:   -   (1-3/4 hrs)
  1. Bring a pot of salted water to a boil so it will be ready when the batter is ready. Place a big bowl of cold water conveniently nearby.
  2. Combine Flour, Nutmeg and Salt in a bowl and make a well in the center.
  3. Whisk together Milk and Egg. Pour them into the well.
  4. Beat the ingredients into a smooth paste with a wooden spoon until the batter is smooth and elastic. OK, I confess, I use my big Kitchen Aid mixer with the paddle to do this work. Careful, don't overbeat or the dough will become tough, but it should be just soft enough to push through the holes of the späetzel maker - no softer.
  5. Press the batter through a Späetzle Maker directly into the boiling water (see Note-2). Let cook for 4 to 8 minutes, depending on thickness, then scoop them out into the bowl of cold water. They can be kept there for up to an hour.   Note:   Do this right away - I've noticed a definite tendency to stick together in lumps coming out of the ricer if the batter sits.
  6. In a heavy skillet or sauté pan, heat Butter and fry the Späetzle gently until warm, or until lightly browned, as you prefer.
NOTES:

  1. Flour:

      In Central Europe, rather soft flour is used. Our All Purpose flour is a lot tougher, so this recipe uses more milk than called for in Germany. Gold Medal brand was used, purchased in California - other brands may vary a little.

  2. Späetzle Maker:

      I use a strong potato ricer, similar to a Spätzlepresse. In Germany, many chefs coat a wooden paddle with batter and push thin threads off into the pot. Some people use a wooden spoon to push batter through a large holed colander. The most common "official" späetzel maker (Spätzlehobel) looks like a single sided grater. It has a box for the dough which is slid back and forth over the grater while held across the pot of boiling water. This device will make the Knöpfle (small buttons) form of späetzle rather than the long stringy form.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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