Homemade Spaetzle Delight using a Küken
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, spaetzle! The beloved little dumplings from Germany that have conquered the hearts (and stomachs) of food lovers around the globe! Picture this: fluffy, pillowy bites of joy that dance in a delicious poultry broth before taking a delightful plunge into a hot bath—no spa membership required! Originating from the Swabian region, these charming morsels have a fascinating history that dates back to medieval times, where they were often made by rustic families to accompany hearty stews. And here's a fun fact: the name 'spaetzle' comes from the German word 'spatzen,' which means 'little sparrows,' perhaps describing their playful shapes as they float gracefully to the surface when cooked. So, get your pots boiling and your taste buds ready for a culinary adventure that’s a true taste of German tradition!
Ingredients
- 250 g Flour t55
- 2 Eggs
- 120 g Milk
- 1 Teaspoon(s) Salt
- 1 Pinch(es) Ground nutmeg
Steps
Spaetzle Dough
- Add 250 g of flour t55, 2 eggs, 120 g of milk, 1 teaspoon(s) of salt, 1 pinch(es) of ground nutmeg in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Setaside the preparation content during 15min.
Cooking the Spaetzle
- Boil water the oven.
- Place the Spaetzle dough into a Spaetzle maker or use a sieve with large holes.
- Press the dough through the Spaetzle maker or sieve into the boiling Water.
- Cook in the boiling water during 2min.
- Cook the Spaetzle until they float to the surface.
- Remove the content of the plate by using the spatula on a strainer.
- Drain well.
Serving
- Serve Hot.
