My friend Jenny needed a spaetzle recipe and found one that used yogurt. Living in the heart of spaetzle country for many years (Freiburg) that just sounded wrong. I know that all over germany everyone makes them different. They originated 1738 although they believe it was developed before that. It is a basic recipe using flour, eggs , salt and water. The rule of thumb was to use 1 more egg than the number of people eating them. If you have 5 people coming use 6 eggs etc. I have changed the amounts at different times and have always had a successful outcome.
- 550 g flour
- 1 tsp salt
- 5 egg yolks
- 200 g water
- Add all ingredients and mix 2 1/2 mins on BREAD.
- Adding more water to make sure dough is runny.
use a pot of boiling salted water and when they float to the top they are finished. Scoop them out with a sieve ladle. They can be made ahead of time and reheated in the oven or pan fried. It is a noodle that loves cheese (Gruyere) or gravy. It goes well with a variety of things.
This is an example of a spaetzle grater. It sits on the pot and the noodles fall into the water. You can get them at a good housewares store for around 20 dollars.
Finished product in under 10 minutes. Yummy and Fast. You can change the flour, add spinach etc to make them different. These are the basic ones.