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…
- Cup of flour
- 2 eggs
- 100 mL water
- Pinch of salt
- Tsp nutmeg
- Butter and parsley (optional)
- Add all the ingredients to a bowl and stir until smooth.
- Cover the dough in cling wrap and rest it in the fridge for 30 minutes.
- Boil a large pot of salted water.
- 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.
- 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.