Main Course

Spaetzles of Alsace

Name: Spaetzles of Alsace
Prep time: PT10Mutes
Cook time: PT15Mutes
Total time: PT25Mutes
Yield: 5
Cuisine: French
Ingredients: 6 eggs; 600g of flour; 1 glass of water; 1 glass of milk

by Bestheim

Published on 09.15.2021

10 minutes

Cheap

Easy

For 5 people.

Our cooperator Charline FUCHS accompanied by her grandmother Marie-Jeanne explains how to make the real good Alsatian spaetzles. A simple and tasty recipe that boldly replaces pasta for a great family meal!

food and wine pairing

The ideal combination? "Le Rouge Charpenté of the collection Hopla by Bestheim It is the ideal companion of grilled red meat, in sauce, or simmered... but also of vegetarian dishes, raw vegetables or spaetzles!

THE RECIPE HERE

Ingredients

6 eggs
600g of flour
1 glass of water
1 glass of milk

Preparation:

The spaetzle dough
Beat the eggs. Add flour, water and milk. Beat until you get a homogeneous paste. Let rest a little.
Baking spaetzle
Cook in boiling salted water. When the dough strands rise to the surface (2-3 minutes), the spaetzles are cooked. Once cooked, remove the spaetzles from the boiling water with a skimmer and cool them down by plunging them into cold water. Drain and set aside. Repeat the cooking and cooling process as many times as necessary for the remaining dough.
Frying the spaetzle
Fry the spaetzle in a pan with a little oil or butter to heat and color them.
Nicolas Rieffel's tip
Colour your spaetzle by adding a little tomato paste (red) or basil mixed with a dash of olive oil (green).