Spaetzle homemade – there is nothing better

Spaetzle homemade – there is nothing better

December 7th, 2018 | side dishes

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

Spaetzle homemade – there is nothing better

Spaetzle are awesome as a side dish, for example with goulash or veal cheeks. It can also be fried with roasted onions and cheese and served with a fresh salad as a main course. Some fresh herbs and a great lunch is ready! Spaetzle with lentils is also a very typical and delicious German dish.

That’s how it works:

Spaetzle

(4 portions)

500g flour

1 ts salt,

4 eggs

375 ml of water

mix all ingredients with a blender until you get a hard-flowing dough

pour portions through a spaetzle sieve or a spaetzle mill into boiling salted water, putting the spaetzle sieve back into cold water after each portion

as soon as the spaetzle float, they are done and can be removed with a slotted spoon

either serve straight away or chill to freeze later or sauté in butter

And this is how the wife of the captain does it:

Most of the time, I prepare the double amount of the recipe. Then, I cool down the cooked spaetzle with cold water, let it drain well and freeze it into portions of 400 g each in freezer bags. The flat packets take up little space in the freezer and I always have fresh spaetzli at hand to fry with butter in a pan. Sprinkle dash of freshly ground pepper and nutmeg – done.

If you are in a hurry, you can even pour boiling water directly over the frozen packets in a sieve. So you’ve got your side dish – or cheese spaetzle – ready in seconds.

Print Post

Leave me a message

Leave a Reply Cancel reply

Herzhafter Kartoffelkuchen mit Rosenkohl, Zwiebeln und Champignons

February 27th, 2018 | main dishes

Potato cake with Brussels sprouts

Winter still controlls Northern Germany! Well, hearty winter cuisine: The sprouts stew in spicy mustard cream, while the juicy potato pie is baking in the oven. Here we go with the recipe: