Spätzle

Spätzle

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This delicious dish originated in the Swabia region of southern Germany, but it has since become a firm favourite throughout Germany and Austria.

Ingredients

350 g Farina
3 (M) eggs
400 ml milk
1 tsp salt

Preparation

  • Beat the eggs and pour in the milk.
  • Add the flour and salt and work into an even dough.
  • Rest for 20 minutes. In the meantime, bring plenty of salted water to the boil.
  • Push the dough through the spätzle press directly into the boiling water.
  • Boil the spätzle until it rises to the surface.
  • Drain and rinse in cold water.
  • Finally, serve the spätzle with a bacon-cream-sauce.
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