Made German Goulash and Spätzle. This was my first attempt at Goulash and something like my fourth attempt at Spätzle. The Goulash was okay but the Spätzle turned out pretty good. I’m still tweaking the Goulash so not posting that recipe, but here’s the Spätzle.
2 1/4 cups flour
1 1/2 tsp salt
3 eggs
1 cup water
Mix dry, add wet. Mix until smooth. Let rest while you boil a good-sized pot of water.
Use a Spätzle press or knife and board to form the Spätzle. Video below.
Make in batches and drop into boiling water. When they float, they’re done. About 2-3 minutes depending on size.
Use a spider strainer to fish them out and drop them into cold water to stop cooking. Set aside in a colander to drain.
Can be used as pasta and great as mac and cheese.
I melted about 1/2 tbsp butter in a pan over medium heat, tossed in about a cup of Spätzle, a good splash of white sauce, and some parmesan. Mixed until combined, hot, and cheese melted. Salt and pepper to taste.
How to shape Spätzle.
ETA: You can freeze cooked Spätzle for 3-4 months. Drop the frozen noodles into boiling water for 1-2 minutes and they taste just like freshly made.
