Spätzle or Spaetzle is German pasta.

Now unlike past you do not have to roll and roll this it is like a noodle dumpling rather than pasta. I am told it means “little sparrow" and is a soft egg noodle that be found in Austria, Switzerland, Hungary, Alsace as well. So the origin of spätzle is not precisely known and many claim to be the original noodle makers. Today spätzle is associated with the German state of Baden-Württemberg. And it is estimated that the annual production of spätzle in Germany is approximately 40,000 tons. But up until about a year ago I had never heard of it, to my shame , strangely do research in to a Swiss dish for a African airline. Any way spätzle are usually served with the Sunday roast. Now to make it properly you do need a spaetzle press, a bit like a ricer but with bigger holes.

You will need,

400g/14oz plain flour     

4 eggs

16g/½oz butter

¼tsp salt

200ml/½pt luke warm water      

Add the eggs to the flour and the salt and mix together, now you are supposed to use a wooden spoon but it did not make any difference really what you use.  Once you have got it not a smooth paste then you are ready to add your water. Now it all depends on your eggs and flour how much water you will need. Add about half of it and then a little at a time to get the right consistency. You are looking for a thick batter a bit like a drop scone of griddle cake, pancake. Once it is mixed let it rest , it you think it is to thin add a little more flour.

Now get a large pan and fill it with water season well with salt and bring it to the boil. Now if you have a press then fill it with some batter and press the handle down so that it makes noodles in the water. If you do not you will have to make little dumpling drops with a spoon.

Keep the water on a high heat and the water boiling and in about 30 seconds  the Spätzle will start to rise to the surface. Once they rise to the surface they are cooked so get them out of the water and drain them off.

No like pasta use a little of the water from the pan and the butter and melt that in Spätzle along with a little fresh chopped parsley.