Saturday, October 23, 2010

Spätzli Recipe

A few weeks ago, I was in Switzerland.  It was a fun time and all, so I figured I will put up some traditional Swiss recipes for the next couple of posts (if I can think of that many).  To be brutally honest though, I think that Spätzli isn't really a Swiss recipe, I think it is a German/Bavarian dish, but hey, the swiss like it too (my Swiss wife loves it so it is now Swiss today).  Anyway, what the hell is spätzli you ask?  Well, it is like a distance cousin of a noodle.  It is like a little-flour-ball-dumpling-noodly-thing that can be used to replace a traditional noodle in just about any dish.  They are quite tasty and go down really easy.  Anyone that attended our wedding would have had spätzli as our main course.  To make them, you will need a spätzli making machine, or some creativitiy.  Here are a couple of spätzli makers.  Typically you can find them in any fine kitchen gadget store, or if you can't find one, you can use a colander or something with lots of semi small holes.


So this is what you need, and it is really simple.

2 cups of flour
1 tbsp salt
150ml water
3 eggs

Whisk the flour and salt together to get out any lumps.  Add the water and the eggs and stir with a wooden spoon.  Using the spätzli machine, begin to add the dough into a pot full of boiling, salted water,  forcing the dough through the holes.  You will know that they are down when they start to float.  It only takes a minute or so, but don't worry, that can't really over cook.  When they are done, take them out.  You can either serve right away, or, as we like it, toss them in a frying pan with some butter to crisp them up a little.  Serve them with your favourite sauce or just plain.


-Make a double batch and freeze half.  They are easy to make, but they also make a helluva mess

-Substitute 1 cup of whole wheat flour

I think that is it.

Until next time,


  1. This is a FINE recipe - can't wait for hubby to make it for me again. :-)

  2. This is freaking amazing. I love spatzli and only ever have it when it Switzerland. Gotta make me some now! :-) and you can fry them also with a bit of egg and onion! ;-)


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