Spaetzle (German: Spätzle) means literally translated "little sparrow" and is a Swabian specialty (Germany). It is made from flour, eggs, water, and salt. There are different techniques to make spaetzle, i.e. using a spaetzle-maker or spaetzle-press (for the more lazy house person). The original technique is to use a kitchen board and a grater.
This recipe is for cheese spaetzle.
- All ingredients are mixed using hands or an electrical mixer.
- Enough water is added to make the dough slightly sticky, yet keeping it elastic and stiff.
- The dough needs to be beaten long enough for bubbles to rise.
- A large pot with salted water is boiled.
- If using only a board, a spoon of dough is swept over the kitchen board with the grater and then small pieces of the dough are cut/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of dough is put into the maker and pressed through the holes into the water.
- The spaetzle are done when they rise and swim on the water surface.
- The spaetzle can be removed from the water with a slotted spoon and put into a lightly oiled bowl.
To prepare cheese spaetzle:
- Slowly fry diced onions with butter.
- When the onions are browned, remove them from the pan.
- Fry the spaetzle in butter on low heat.
- Grate the cheese over the frying spaetzle and mix. (Emmental or Gruyere)
- Add the onions and mix them with the spaetzle and cheese.
- Serve with a green salad.