“SpĆ¤tzle” is a typical dish from southern Germany. They can be eaten to accompany a main course of meat or can themselves be a main course when combined with other ingredients.
You will need (for 6-8 portions):
In addition you will need some seasoning such as ground pepper or sweet red pepper powder.
We use a very fine type of flour called “SpĆ¤tzle-Mehl”.
You will also need the tool to make the SpĆ¤tzle – this is called a “SpĆ¤tzlepresse” and is similar to a potato masher, so you could try using one of those. You will probably be able to find the original article on ebay.de or
Break the eggs into a large bowl. Add the salt. Now slowly add the flour and seasoning and stir with a spoon until the mixture is firm with small bubbles.
Now prepare a large saucepan of bowling water.
Through the press
Load the spĆ¤tzlepresse with the mixture and hold it over the saucepan. Now press the mixture through the press so that the spĆ¤tzle land in the water. Cut off with a knife if necessary.
The spĆ¤tzle will sink and then rise. Once risen, leave for 2 minutes and then remove from the water with a sieve. Place them in a covered bowl.
They can now be served in this form as a side dish.
Listen to the recipe as a podcast
Baked spĆ¤tzle with chives, sour cream and bacon
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