Spätzle is a traditional German dish (although originally Austrian) and a real crowd-pleaser. Katharina is originally from Bavaria and a wonderful cook who is always happy to invite her friends over for a scrumptious meal. Kathi, Emil and Fanny are part of a large family (there are 3 brothers and sisters as well as their papa, who do not appear in the video), so she is accustomed to cooking! In our video, she was kind enough to demonstrate how her mother taught her to make Spätzle as a child. I (Nikki) have been living in Germany for 28 years now and am proud to be Fanny’s godmother and great friends with the entire family. Spätzle is a side pasta, meant to be served with a main course such as Geschnetzeltes, which can also be found in the BG Festival recipe box. It can, however be served as a meal in and of itself when cheese and onions are added, as shown in the recipe.

  • 4 eggs 
  • 400 grams flour 
  • 1 teaspoon salt 
  • 1/2 cup water 
  • 25 grams butter 
  • 1/2 chopped onion 
  • Eventually: 200 g grated Swiss cheese and Nutmeg
  1.  In a large bowl, beat eggs with mixer. Add salt. 
  2.  Sift and slowly add flour, adjusting the thickness with water as needed. The batter should be rather thick, yet smooth, forming a solid ribbon of dough that slowly drips down from the wooden spoon when pulled out of the bowl. 
  3.  Bring a large pot to a boil and add salt. Reduce heat to a simmer. Pour the batter into the Spätzle grater and slide back and forth until it is empty and the Spätzle drops into the water. Allow the Spätzle to cook for 1-2 minutes, waiting for them to float to the surface, removing them with a slotted spoon and placing them into a colander. Quickly run cold water over the top and allow to drain. Repeat until all the Spätzle is cooked. 
  4. Finely chop the onion and saute in butter. When you are ready to serve the Spätzle, place into the pan with the onions and butter, slowly warming them, without browning.For Käsespätzle, just mix in grated cheese (about 200g of a aromatic Swiss cheese like Emmentaler or Gruyere) when you add the Spätzle to the sauteed onions and bake in oven at 200°F for approximately 5 minutes, until melted.

    Alternatively, cut the onions into rings and saute in butter until crispy. Take the onions out of the skillet, add butter and mix in the cheese and Spätzle. Serve with the crispy onions on top.

    If desired, for additional flavor, add nutmeg to the dough.

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Katharina, Emil und Fanny Preuß-Neudorf