Try this Spaetzle recipe!
- Carbohydrate 100.12048928488 g
- Cholesterol 6.125 mg
- Fat 2.56054333487829 g
- Fiber 3.37941673057171 g
- Protein 17.4327625157522 g
- Saturated Fat 1.03178833357862 g
- Serving Size 1 1 Serving (323g)
- Sodium 1750.06608535762 mg
- Sugar 96.7410725543081 g
- Trans Fat 0.46892958384301 g
- Calories 504 calories
Step-by-step
- In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough.
- Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.
Why is this batter suddenly resembling bread dough instead of a pipeable paste? The balance of water to flour dictates whether spaetzle holds together in boiling water or disintegrates into starch clouds. Working 3/4 cup of liquid into 4 cups of flour requires restraint, demanding incremental additions until the mixture becomes sticky, elastic, and thick enough to resist dropping off a spoon without some mechanical push.
Mastering the Press and Boil
Dropping dough through a colander or potato ricer directly into 2 quarts of rapidly boiling water creates the characteristic irregular shapes. Cook small batches so the water temperature remains stable. Watch for the noodles to rise to the surface, which happens within 3 to 4 minutes. Skim them out immediately with a slotted spoon to prevent overcooking, transferring them directly to a warm serving dish or a skillet with melted butter. Substituting milk for water alters the protein structure, yielding a softer dumpling that browns faster in a pan, while gluten-free flour blends require xanthan gum to mimic the necessary elasticity.
- Batter too stiff? Incorporate an additional tablespoon of water cautiously to restore pipeability.
- Water not boiling vigorously? Wait for a rolling boil before adding dough to prevent dissolution.
- Colander holes too small? Use a tool with at least quarter-inch perforations to let the dense dough pass cleanly.
