Captains Dinner Logo
to top
Spaetzle, freshly prepared

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 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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Dorade in Orangen-Knoblauch-Sauce / Dorade with orange and garlic sauce September 19th, 2018 | main dishes

Dorade with oranges and garlic

A dream of a fish! Roasted as a whole in the oven, this sea bream bathes in orange and lemon flavors, fine fennel is reminiscent of the last Mediterranean holiday…

read more
Onion Cake with Pears, Blue Cheese and Walnut October 7th, 2018 | main dishes

Onion cake with pear and walnuts

Onion cake belongs to fall like falling leaves, mushrooms, fog and a bit of sentiment that summer is going on. This autumn, I changed my classic a bit and turned it into a tart. And what goes well with onions? Bacon, of course, and pears and blue cheese. A few walnuts on top – and the beautiful autumn soul warmer is ready.

read more
Mortadella rolls - Cicchetti in Venice December 2nd, 2022 | starter

Mortadella rolls – cicchetti like at Al Bottegon in Venice

At the Al Bottegon, I am overwhelmed by the multitude of different cicchetti on display. The mortadella rolls according to Al Bottegon’s recipe are also available from time to time at our home in northern Germany.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.