Spätzle

from Omi's kitchen

Spätzle is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol.

Before the use of mechanical devices, the pasta was shaped by hand or with a spoon and the results resembled Spatzen (sparrow is Spatz or Sperling in German).

Ingredients

400g Flour
4 medium Eggs
1½ tsp Salt
2 tbsp Oil
60-120ml Water

Method

Mix flour, eggs, salt and oil
Add enough water while mixing until dough reaches correct consistency
Allow to stand for at least 1 hour
Pass through spätzle maker into boiling water
Remove when it floats
Fry in butter before serving
Can be frozen

Notes

Perfect accompaniment for Geschnetzeltes