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

Yield Serves 4Hands-on 25 minTotal 35 minDifficulty Easy

Ingredients

  • 300g plain flour
  • 3 eggs
  • 100ml milk or water
  • Salt and a grating of nutmeg
  • 50g butter to finish

Method

  1. Beat the flour, eggs, milk, salt and nutmeg into a thick, sticky batter and rest for 10 minutes.
  2. Bring a large pan of salted water to a rolling boil.
  3. Press the batter through a spaetzle press or a colander with wide holes straight into the water.
  4. Cook for about 2 minutes until the noodles float, then lift out with a slotted spoon.
  5. 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.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat spaetzle

Spaetzle in Strasbourg

Au Pont Corbeau ★ 4.4

Alsatian winstub€€Krutenau

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

More cities are in research. Want spaetzle covered somewhere specific? Tell us where you want to eat.

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