Spaetzle - Hungarian

5.0(8)

Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

by Melody·published 1999-09-05

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Hungarian

Servings

1 batch

Total time

17 min

prep 15 min

Calories / serving

2945 kcal

Ingredients (4)

serves

750 g flourflour
3 eggsegg
saltsalt
1/2 liter waterwater

Instructions (4 steps)

01Mix flour, eggs, and a little salt with water into a paste. Do not beat!
02Drop bit by bit into boiling salted water (the more the better).
03Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
04Cook for 1-2 minutes then strain (and rinse, optional).

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