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.