Recipes

Spaetzle Is a Good Entry Point into German Cuisine and Goes Well with Your Craft Beer

November 18, 2018

Spaetzle, or Spätzle if we want to be those people, is an egg noodle that is common in places like Germany, Hungary, and Austria. It is notably a touch thicker and chewier than your regular pasta noodle, for a heavier texture. That heaviness makes it a great partner to the craft beers you’ve been stocking up on at home.

No special pasta machine needed.

While it may seem intimidating to make your own noodles, it is actually surprisingly easy, and with spaetzle being one of the more accessible ones to make: you know it’s done when it floats! Just pick up the cooked ones that have risen to the top with a slotted spoon or strainer, and wait for the rest to rise up. No need for any fancy machinery, and no dealing with a fussy dough.

Spaetzle with Cheese & Red Onion

  • Serves: 4 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Medium
  • Special tools: slotted spoon

INGREDIENTS

Spaetzle

  • 1 ½ cups flour
  • ½ cup milk
  • 2 tbsp. water
  • 2 eggs
  • ½ tsp salt

Baking

  • 3 tbsp. butter
  • Salt, to taste

Toppings

  • 1 cup Emmenthal cheese, grated
  • 2 tbsp. red onion, minced

INSTRUCTIONS

  1. Prepare a large pot of boiling water.
  2. In a large bowl, combine flour, milk, water, eggs, and salt until a loose dough forms.
  3. Take the dough and pour into a strainer with large holes or a slotted spoon over the boiling water, forming small, short noodles.
  4. Allow the spaetzle to cook until they float to the top, about 3 minutes.
  5. While spaetzle is cooking, add butter to an oven-safe pan over medium heat, cooking until melted.
  6. Remove the spaetzle from the boiling water and drain, then immediately place in the hot butter.
  7. Cook for about 3-5 minutes, or until spaetzle is slightly browned.
  8. Remove from heat and top with grated cheese.
  9. Place under the broiler setting of your oven and allow the cheese to fully melt over the spaetzle.
  10. Garnish with red onion and serve.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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