Spätzli

Spätzli
(pronounced sh-PATZ-li)

A Swiss specialty made by my special Swiss Mister.
If you've never had spätzli before, it essentially tastes like pasta. (Is it a pasta?)
In Switzerland you basically don't bother making it from scratch because pre-made is everywhere, cheap and delish. But this is North America! We don't typically do spätzli. But luckily for you, my Swiss guy does. And I will lovingly hash out the directions into English.









Adapted a lot from Annemarie Wildeisen's Kochen recipe for Käsespätzli.

(We made a half recipe)

400 g flour
4 eggs
250 ml fizzy water
1 tsp salt

1. Put flour in a big bowl, make a well in flour, drop in the eggs and lightly beat them.
2. Add in fizzy water and salt and mix for 5 minutes until dough is fluffy.
3. Leave at room temperature for 15 minutes.
4. Bring a pot of salted water to a boil.
5. Drop small blobs of dough into boiling water by cutting off pieces as you slightly pour dough out of the bowl (if that makes ANY sense. Look at pictures 1 and 2 and it might make more sense)
6. Let blobs boil until they float to the surface.
7. When they float to the surface, scoop them out with a slotted spoon.

Optional directions:
Lightly fry spätzlis in a pan before serving with sauce.

Mushroom sauce

um...

I'm still waiting on this one. It is a Mister Mustard original and he's not home. Next time, okay? Okay. Deal.