Spätzle in Swabian (a dialect of German) literally means “little sparrows”. Spaetzle are soft egg noodles made in southern Germany, Austria, Switzerland, Hungary, and other countries. In Germany, spaetzle is traditionally served by boiling the pasta and then sauteing in butter before serving. In Austria, they call these egg noodles Käse spätzle (Kaese Spaetzl). They boil the noodles, saute them in butter, and add caramelized onion and cheese. The latter was my first choice. How about you?
These egg noodles are between pasta that you are used to and dumplings found in chicken and dumplings.
If you choose to use a ricer to pipe the noodles, check this one out. However, you can use a plastic baggie to pipe out the noodles, too. Just poke small holes in one corner.
If you’re looking for traditional, American egg noodles, check out this raved-about recipe for Gluten Free Egg Noodles that can withstand reheating even in soup.
Oil either the inside of a ricer (see above link) or a quart-size zipper storage/freezer bag with several small holes within about 2-inches from one of the corner. Scoop the dough into the corner of the bag or about one-third of the dough at a time into the ricer, depending upon its size. Squeeze into steadily, low boiling water and slice off every inch or so. However, you can make long strips if you’d like. Boil 5 – 8 minutes or until your desired tenderness.
*If using non-fat milk or rice milk, any milk that doesn’t contain much fat, consider using 3 parts milk plus additional oil, egg yolk, or even full-fat canned coconut milk. That’s what I used.
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We were just talking about making these yesterday. Haven’t made them in years despite how easy they are. Your recipe is extremely close to the ones I used to make! I even have two different spatzle making tools. Thanks for the inspiration. We do German style with DF margarine, onion and a little bacon.