When you think of starches for your lunch or supper most of the time one of these come to mind: potatoes, noodles, or rice. But there is another option Germans, especially those in the South, as well as Austrians go for: Spätzle. This particular dish has gained attention in North America as well and I know of some restaurants who serve it here in Saskatoon.
I have never made Spätzle because I come from the East and it’s not particularly present in our culinary heritage. We are aware of it and we might have it once or twice a year but my family rather opts for potatoes. Yet, I do like the dish and thus I made some the other day. It is pretty simple.
– 1 egg
– 100g flour
– warm water
With these four ingredients you can make about one portion. Combine the flour with salt, add the egg and warm water until you have a soft sort of dough. It should be a bit sticky and not too runny. Let the dough rest for about 20 min so the flour can soak.
Usually you would use a Spätzle press to make these but if you don’t have one you can use a strainer with big holes. The Spätzle will be a bit shorter and plump but that’s ok.
Bring a big pot of water with a bit of salt to a boil. If you use a Spätzle press, fill it and press with a regular pressure directly over the pot. The Spätzle will boil in the water and once they float on the surface they are ready. If you use a strainer you will need to press the dough with a spoon through the holes. It works but will require a bit more work.
Serve the Spätzle with vegetables, meat and gravy or just eat it with some grated cheese over them.
I find the whole thing fairly simple and it changes the food routine a bit. It’s pretty good with goulash or any other dish with gravy.