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How to Make German Spaetzle with a 50 Years old Spätzle Press

Spätzle, a German speciality from the Swabian region. We show you how to make swabian spaetzle. The spaetzle press is from Pepper’s grandma and over 50 years old. We love this family recipe it’s so good! 😋

Ingredients spaetzle:

• 250g flour (pastry flour, typ 405)
• 5 eggs (size M)
• 1 tbsp neutral oil (sunflower oil)
• 1 pinch of salt

Ingredients roasted breadcrumbs:

• 50g butter
• 100g breadcrumbs
• 1 pinch of salt
• Pepper
• 1 pinch of nutmeg

Instructions:

1. Beat eggs until foamy
2. Add flour little by little
3. Add oil and salt
4. Mix with a food processor, hand mixer or spoon until smooth
5. The dough should have a gummy consistency
6. Let the dough rest for at least half an hour
7. Beat the dough again until air bubbles form
8. Bring a large pot of water to boil and at salt
9. Put the dough into the spaetzle press and press it into the pot of boiling water
10. When the spaetzle float on top, let it boil for about 1-2 minutes. Remove the spaetzle with a slotted spoon

For the breadcrumbs:

1. Heat the butter in a pan and roast the breadcrumbs while stirring until golden brown
2. Pour the breadcrumbs over the spaetzle

Info:

Thin dough = thin spaetzle, thick dough = thick spaetzle.
If the dough is too thin, add flour.
If the dough is too thick, add a little water.

Thanks for watching!

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