Original Spätzleteig & Spätzle selber machen - Rezept in German ist das ultimative Rezept für alle Liebhaber traditioneller Schwäbischer Küche. Mit diesem einfachen und in wenigen Schritten zu erlernenden Rezept kann jeder eine köstliche und authentische Spätzle-Beilage zubereiten. Der Teig besteht aus einer perfekten Kombination von Eiern, Mehl und Wasser und wird anschließend zu kleinen Nudeln gekocht. Lesen Sie weiter, um zu erfahren, wie Sie das perfekte Spätzlerezept herstellen können.

Original Spätzleteig & Spätzle selber machen - Rezept

If you want to indulge in a truly delicious plate of Swabian spaetzle, you must try making them yourself with grandma’s original recipe. Making spaetzle from scratch is a fun and easy task, and in this video, we show you step-by-step how to make the perfect spaetzle dough, what tools you need, and how you can serve and freeze the spaetzle for later.

To begin with, you will need the following ingredients to serve four to six persons: 50g of fine wheat semolina, 450g of wheat flour (type 405), 5 eggs, 2 tsp of salt, 1 tsp of pepper, and around 150 ml of water. If you like, you may also add a pinch of nutmeg to the mixture. First, combine the flour, salt, and pepper in a large bowl and stir thoroughly. Then, create a small indentation in the center of the mixture and add your beaten eggs. Using a wooden spoon or mixer, slowly stir until the eggs are fully incorporated into a thick dough. If you find that the dough is still too dry, add water in portions or carbonated mineral water. Keep stirring until the dough becomes homogeneous, without any lumps. The dough should be fluffy and light, which will only result if you whip it up properly.

Now, allow the dough to rest in a covered bowl for around 15 minutes so that all ingredients can bind together. For preparing the spaetzle dough, you can use a spaetzle slicer, grater, or scraper. If you choose to use a slicer, make sure it has a good quality with a proper carriage fit on the grater, or the dough will slip and make the process difficult.

While the dough is resting, fill two pots with salted water and bring them to a boil. Once the dough is ready, pour it into the spaetzle slicer in portions. Hold the slicer over the first pot of boiling water and press the dough into it evenly. As the spaetzle float to the top, use a slotted spoon to remove them and rinse them briefly in the second pot of boiling salted water. You can use a sieve to prevent removing the spaetzle one by one. Repeat this process until all the dough has been cooked.

To serve the spaetzle, drain the water, and place them in a strainer. You can serve them directly or freeze the portions in freezer bags for later, which will keep for up to one year. For cleaning, rinse the tools and bowls with cold water to keep the dough residues liquid.

Now you are ready to embark on your journey of making the perfect Swabian spaetzle! Follow these easy steps and tips and enjoy a truly authentic, homemade taste. If you want more information, dough recipes, and other tips, check the link to our article in the video description!
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