Spätzle are a
wonderful delicacy from the German Swabian region. They are hearty
and filling egg noodles often eaten with cheese and fried onions,
obviously also many meat variations exist. I have a slightly
different version but I learned my Spätzle making skills directly from my
Swabian friends. They taught me what the dough needs to feel like in
order to produce the perfect Spätzle, firm but not too eggy.
Therefore the quantities below are somewhat approximate.
You'll need:
400g wheat flour
4 eggs
250ml water
Salt
2 peppers
2 large onions
4 cloves of garlic
Grated cheese
Pepper
Oil
Do this:
First prepare the
onions and peppers. Chop them and the garlic and fry them in oil
until they are pre-fried but not yet quite done. Season with salt and
pepper and set them to side. Grate the cheese, Emmental or Cheddar go
nicely with this, and bring water to the boil in a large pot. Also
pre-heat the oven to 180C.
Then start making
the Spätzle dough. Put the flour into a bowl, add the salt and eggs
and mix. Carefully add water to achieve a stretchy, bouncy and even
dough. Scoop small amounts of the dough at a time into a potato ricer
and press it straight into the boiling water. Use a large setting of
the potato ricer with a hole diameter of about 5mm. The Spätzle are
done when they float on the surface. They might want to stick
together a little but that doesn't really matter. They'll still turn
out tasty.
Place the fried
peppers and onions into the bottom of a large oven dish. Put the
boiled Spätzle on the top and then the grated cheese. Bake until the
cheese is melted and golden brown.
Serve with a fresh
salad and a nice wine and enjoy the goodness.
Your VegHog
Looks yummy! Thank you.
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