Homemade Spaetzle (Spatzle)

March 8, 2007 10 Comments

Homemade Spaetzle (Spatzle)

Homemade Spaetzle

I’ve recently posted two Hungarian recipes, Beef Goulash and Paprikas Csirke on my blog under “Ask a Chef” and both would be great served with homemade spaetzle. I asked Chef Ricco, who provided the two recipes for his favorite spaetzle recipe, and I would like to share it with you.

First, Ricco gave me his little history of who invented spaetzle along with a few tricks in making the dough. He says,

Austria and Germany are fighting over who invented this egg noodle pasta, that is why the Hungarians serve that noodle called csipetke. It’s really a spaetzle, but maybe a little stiffer dough.

There are a few tricks in making this dough. Winter wheat flour is the best or you may call it “hard flour”. It has more gluten than summer wheat or “soft wheat flour”. The other trick, this is really not a trick, is when you mix the ingredients you must use a wooden spoon, now here comes the fun part, you have to mix it until your arm hurts, then mix it some more, until it feels like your arm is going to fall off. The spaetzle is going too look very glossy; the texture will be in-between dough and a batter.

Homemade Spaetzle (Spatzle)

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 30 minutes

Homemade Spaetzle (Spatzle)

Ingredients

18 ounces of sifted flour

4 whole large eggs

1-tablespoon olive oil

3 - 4 tablespoons heavy cream

1-tablespoon salt

½ teaspoon ground pepper

½ teaspoon ground nutmeg

How To Prepare At Home

Combine all the ingredients as described above but just before your arm falls off.

When boiling the spaetzle, use a big pot with maximum water and plenty of salt. If you use a special spaetzle sieve, just a plain colander or even if you put the batter on a wooden board and flick little pieces of the dough into boiling water, the most important thing here is too keep the batter as far as you can away from the steam. The steam will make the dough very gooey.

Cook the spaetzle in small batches, when they float to the top of the pot skim them out and put them in a cold-water bath just until they are cooled. Then coat them with a little oil so they don't stick together. To reheat the cooked spaetzle, just sauté them up in a little butter. If you are going to sever them right away, don't cool them just toss them in a little melted butter.

Last modified on Wed 16 July 2014 9:19 am

Comments (10)

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  1. Katherine says:

    Ate lots of it as a child but never got into making it as did some other childhood foods.Now I have arithitis in hands, up to shoulders and afraid to try it. It is excellent with Beef Burgendy though.
    Katherine

  2. Amy says:

    I had a Swiss great grandmother. This is a beloved Swiss dish, also. Recently we had our family reunion in New Glarus, Wisconsin (it is a little Switzerland of the midwest) and got to eat lots of spatzle. I’m so happy to find this recipe and give it a try at home!

  3. Judith says:

    I used to live in a very German Community in MO, and the favorite delicacy was “liver dumplings” which is actually a Spaetzle with ground liver mixed into the dough. I have a special “spaetzle” tool that drops the dumplings into the boiling broth, while shielding the dough from the boiling water. Comes in handy every Oktoberfest.

  4. Kris says:

    We made a 14 cups of flour and 14 egg batch of this dish for the funeral meal of my father. It’s been a family tradition in our home for years. Grandma, born in the German towns of the Ukraine made it. We make the dough thicker, and cut it one by one of the heel of our hands into the boiling water. We fry it after boiling. We call it Knifla.

  5. Nancy says:

    Is there a traditional Hungarian or Yugoslavian side dish made with tomatoes or stewed tomatoes, onions, rice and tons of paprika and perhaps cayenne?? We had it at “Belgrade Gardens” restaurant in Barberton, OH and it was called Hot Sauce, served with lard fried chicken/frys/their version of slaw. I’ve tried to get the hot sauce recipe for 50 years without luck! If anyone knows, I’ll jump for joy!

  6. Wallace says:

    The background information you give on the recipes is great. I got to give these a try. Thank you.

  7. Carol Schworer says:

    Should they be thick or thin? Can they be reheated in the microwave?

  8. Marilyn says:

    In case you haven’t found it yet, Nancy, here is the recipe for Belgrade’s hot sauce, plus the chicken and cole slaw!
    http://www.gather.com/viewArticle.jsp?articleId=281474976788318

  9. Norm says:

    This restaurant has been closed and tore down for some time. Only Barberton Chicken Houses left are Milich’s Village Inn (actually on the edge of Norton) and Belgrade Gardens & White House downtown. Belgarde & White House are owned by the same owners, DeVoure family. Each year I go to Ohio I now eat at the downtown one, it has a different recipe than Belgrade for the chicken, according to a employee I asked.

  10. jeanette says:

    my grandmother, grandfather, my father & 2 brothers came here from France – Had made many spaetzle myself – but I don’t have the recipe for liver spaetzle.

    I don’t have one either but I’m sure they are out there if that’s what you are looking for. – RG

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