La Corde a Linge ★ 3.9
La Corde a Linge on Place Benjamin Zix serves spaetzle and Alsatian plates with a continuous kitchen until late, a rare late table in Petite France.
Try: Spaetzle and Alsatian plates
History
Spaetzle, the little soft egg dumplings of the German-speaking world, are as Alsatian as they are Swabian. The dough is loose, scraped or pressed straight into boiling water, where the noodles set in seconds. In Alsace they are the standard partner to coq au Riesling and game, and on their own become kaseknepfle when bound with cheese and topped with fried onions. They are home cooking, comfort and the everyday starch of the region.
Common allergens: Gluten, Eggs, Dairy
Make it at home
Ingredients
- 300g plain flour
- 3 eggs
- 100ml milk or water
- Salt and a grating of nutmeg
- 50g butter to finish
Method
- Beat the flour, eggs, milk, salt and nutmeg into a thick, sticky batter and rest for 10 minutes.
- Bring a large pan of salted water to a rolling boil.
- Press the batter through a spaetzle press or a colander with wide holes straight into the water.
- Cook for about 2 minutes until the noodles float, then lift out with a slotted spoon.
- Toss the drained spaetzle in foaming butter until lightly golden and season to taste.
Tip from the editors. Work in batches so the pan stays at a hard boil; crowding makes the spaetzle clump together.
Where to eat spaetzle
Spaetzle in Strasbourg
Au Pont Corbeau ★ 4.4
Au Pont Corbeau is a family winstub on the Quai Saint-Nicolas beside the Musee Alsacien, serving choucroute garnie, presskopf and spaetzle from local produce.
Signature: Choucroute garnie, Presskopf
Fink'Stuebel ★ 4.3
Fink'Stuebel is a half-timbered winstub near Petite France with painted ceilings, serving baeckeoffe, kaseknepfle dumplings and roast pork knuckle.
Signature: Baeckeoffe, Kaseknepfle
More cities are in research. Want spaetzle covered somewhere specific? Tell us where you want to eat.