"Spaetzli can be served as main or side dish. With the right sieve, they are really easy and quick to make. Drizzle them with olive oil, season with garlic or gravy left over from the roast, add a few spoons of double cream or prepare your favourite past sauce, they will surprise you every time."
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Ingredients for spaetzli:
200g flour (½ wholegrain spelt flour, ½ white flour)
2 eggs
150ml milky water (½ milk + ½ water)
1 teaspoon salt
nutmeg
freshly ground pepper
Other ingredients:
1 teaspoon salt for boiling water
1 dried smoked sausage
1 garlic clove
chives
100ml light gravy (from the roast)
1 spoon oil or fat
200g flour (½ wholegrain spelt flour, ½ white flour)
2 eggs
150ml milky water (½ milk + ½ water)
1 teaspoon salt
nutmeg
freshly ground pepper
Other ingredients:
1 teaspoon salt for boiling water
1 dried smoked sausage
1 garlic clove
chives
100ml light gravy (from the roast)
1 spoon oil or fat
Method:
- In a bowl, mix well all ingredients with a mixer.
- The dough should be thick, like for American pancakes. If the dough is to runny, add a spoon or two of flour.
- Prepare a spaetzli maker, or a sieve with larger holes or a greater.
- In a larger pan, bring salted water to a boil.
- Place the sieve onto the pan and pour in the dough. Then quickly as possible, press the dough with a spatula through the sieve into the boiling water.
- Spaetzli are cooked pretty fast. When they swim to the surface, they are ready. Be careful not to overcook them. When cooked, they should still be firm – al dente.
- Drain them and pour over the sauce, so they don’t stick together.
- Spaetzli can be served with different sauces or gravies, like with pasta.
- For this occasion, I served spaetzli as a side dish. I enriched them with the roast gravy, added some slices of smoked sausage, crushed garlic and chopped chives. So good, they could easily be served as a main dish.
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