Making Spätzli is a somewhat strange and magical process. Essentially you push a batter through a holey pan into boiling water and watch as the wormy little noodles of deliciousness rise to the surface.
But what on Earth is spätzli?
Spätzli is a soft egg noodle or dumpling commonly found in German, Austrian, Hungarian, and Swiss cuisines. It’s typically eaten as an accompaniment to a meat dish served with lots of sauce or gravy, or in a soup. It’s also often served on its own as the main event.
Last week I was fascinated to watch Christine conjure up spätzli before my eyes. I had seen spätzli in the grocery stores in Switzerland but had no idea what it was or how to serve it. Basically, I’ve learned it’s a dense pasta that you can dress up or down as you desire. We filled our batter with spinach to laden the kids’ plates with hidden greens, but you can also fill it with any vegetable puree you like.
Later, we enjoyed grown-up servings with pan-fried mushrooms, cream sauce, and crunchy toasted pine-nuts. Topped off with olive oil and parmesan cheese – a small bowl made a substantial meal.
We hope you’re inspired to search for a holey pan (even a large cheese grater or colander could do) and give this recipe a whirl. I’ll certainly be whipping some up again very soon.
Step 1: Get your water boiling
Put a large pot of salted water on to boil. Your spätzle pan should fit over the top of this.
Step 2: Combine wet ingredients
Thaw and puree spinach or other vegetable. Add egg, milk and seasoning. Whisk.
Step 3: Add your dry ingredients and mix
Add flour to the liquid and stir until well combined (don’t worry if there are lumps).
Step 4: Push dough through holes in your pan
Place your spätzle pan on top of your pot of boiling water and start to push the dough through with your spatula or dough scraper until all the dough has dropped into the boiling water.
Let cook for 2-5 minutes – until all noodles have floated to the top.
Step 5: Cool down your spätzli
Pour cooked spätzle into a colander with ice and cold water, then remove from the ice and coat in oil (so they don’t stick together).
Step 6: Sizzle. Season. Serve
Add spätzli to a large, hot, buttered frying pan, Brown. Add additional seasonings now if needed (nutmeg, salt, pepper).
Sprinkle with parsley and parmesan cheese to serve.
- 80 grams thawed frozen spinach
mlsliquid. This can be milk, water, nut milk, diluted cream, vegetable stock
- 4 eggs
- 400 grams all-purpose gluten-free flour mix
- 1½ teaspoon ground nutmeg
- 1 teaspoon salt
- Put a large pot of water on to boil. Your spätzle pan should fit over the top of this.
- Thaw and puree spinach.
- Add egg, milk and seasoning to spinach. Whisk.
- Add flour to the liquid and stir until well combined (don't worry if there are lumps).
- Place your spätzli pan on top of your pot of boiling water and start to push the dough through with your spatula or dough scraper until all the dough has dropped into the boiling water.
- Let cook 2-5 minutes until all noodles have floated to the top.
- Pour cooked spätzli into
colanderwith ice and cold water, then remove from the ice and coat in oil (so they don't stick together).
- Add spätzli to a large, hot, buttered frying pan, and fry to a crisp. Add additional seasonings now if needed.
- Sprinkle with parsley and parmesan cheese to serve.