Today I thought I’d try adapting a spätzle recipe to go with my goulash. I’d say spätzle is a something of a German dumpling in the way gnocchi is an Italian dumpling. I fell in love with spätzle after eating it at a fabulous restaurant in Sydney, Una’s.

Apparently spätzle means little sparrows. I’m not sure what those sparrows were doing to give this dish that name…

Spätzle
Making spaeztle using a hopper

Serves 2

Ingredients 

  • Cup of flour
  • 2 eggs
  • 100 mL water
  • Pinch of salt
  • Tsp nutmeg
  • Butter and parsley (optional)

Method

spaetzle in a bowl

  1. Add all the ingredients to a bowl and stir until smooth.
  2. Cover the dough in cling wrap and rest it in the fridge for 30 minutes.
  3. Boil a large pot of salted water.
  4. Put a colander (or a spätzle maker as pictured right, if you’re lucky enough to have one) over the pot. Press the dough through the holes using a spoon or other device so lumps of dough drop into the water.
  5. Cook spätzle until they rise to the surface, then remove them with a slotted spoon.

If you like, you can then fry them in butter and add fresh parsley.

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