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)
- 18 ounces sifted flour
- 4 large eggs
- 1 tablespoon olive oil
- 4 tablespoons heavy cream
- 1 tablespoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground nutmeg
- 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.
- 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.