Spaetzle, the little noodles that are Germany's favorite side dish, are often made by pressing dough through a colander into boiling water. In this version, the dough is rolled out and then cut with a knife for slightly sturdier noodles.

The Food & Wine Test Kitchen
Recipe by Food & Wine January 2000

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flour and salt. In another bowl, beat the egg yolks with the whole eggs and cream. Stir the egg mixture into the flour until a dough forms. Knead and shape the dough into a smooth ball. Flatten the dough into a disk, wrap in plastic wrap and let rest at room temperature for 1 hour.

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  • Cut the dough into quarters. On a lightly floured work surface, roll out one-quarter of the dough 1/8 inch thick. Cut the dough into 3-inch-wide strips. Cut each strip crosswise into 1/8-inch-wide noodles and transfer to a baking sheet. Repeat with the remaining dough.

  • Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 4 minutes; drain. Add the butter to the pot and melt over low heat. Add the noodles and celery leaves and toss well. Season with salt and pepper and serve at once.

  • Make Ahead: The spaetzle dough can be refrigerated overnight. Let return to room temperature before rolling out.

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