If you use a hobel, press or colander, squeeze your spätzle dough right into your boiling salt water. If you use a knife and board, reserve your pieces (about 1 cm long) in a dry bowl; you want to immerse all your spätzle into the water at the same time so it cooks evenly. Boil for 2-3 minutes for soft spätzle, and up to 7 for macaroni-like firm spätzle. Do not overcook! Drain, rinse in cold water so the pieces don't stick to one another, then coat lightly with butter (which will also inhibit sticking). Fry quickly just before serving: spätzle is never served straight from the pot. It's always lightly fried so that a few of the noodles have browned edges.
Garnish with chopped parsley.
Hey! Wash those utensils in cold water before you try to scrub them in hot.
Why späztle? Does the name come from the word meaning ‘sparrow’ or ‘late’?
There are two kinds of späztle: the more common short noodles, or longer. The later is more easily made with the press, or a special hobel with guides to make the drops longer.
First served: Coronation 1996
Last modified: © October 1996