Thin, crispy German egg noodles are so easy to make, especially with the right tools. In only thirty minutes, here’s how to do it.
By Liz Berg
There are many alternatives to the classic spaetzle press, but I assure you, using the real thing is worth it. I’ve tried a ricer, a colander and even a slotted spoon. I finally broke down and purchased a proper spaetzle press, but it sat gathering dust in my pantry.
We grilled pork chops and served the spaetzle fried in butter along with some homemade applesauce. It’s the perfect base for any entree with a nice sauce or gravy like sauerbraten, beef bourguignon or a stew. It’s wonderful straight up, but frying the noodles in browned butter adds an exquisite richness along with a duality of textures, from the crispy edges to the chewy unbrowned bits. I could have eaten the whole platter.
- 3 cups flour
- 1 cup water, plus more to thin if needed
- 3 eggs
- 1½ teaspoons salt
- Butter, to fry the spaetzle, if desired
- In a large bowl, mix flour, water, eggs and salt and beat well with a strong wooden spoon, until batter is elastic and shows air bubbles.
- Rinse your spaetzle press with cold water. Press batter slowly into 4 quarts of salted boiling water. For shorter noodles, hold the press 2-3 inches about the water. For longer noodles, hold the press 4-5 inches about the water.
- As soon as the noodles rise to the top, scoop out with a slotted spoon and rinse in cold water. Drain off excess water and plate. Repeat till batter is all gone. You may store the noodles in a ziplock bag in the fridge to warm/fry and serve within a day or two.
- When you are ready to serve, melt butter in a skillet (browning the butter is even better). Fry until golden and serve hot.