German spaetzle


A week ago I didn’t know a thing like spaetzle existed. But while unpacking my cousin’s car when she arrived for her two-week-city-adventure I spotted a big scary machine sharpening its blades, just waiting for its chance to strike. It was a Spätzlehobel. And it resembled a cheese grater. #scarystuff

Spaetzle is a kind of soft egg noodle made with this wicked contraption. It can be served as a savoury dish with goulash, sausages or cheese and fried onion, or it can be eaten with cherries or apples with cinnamon and sugar as a sweet breakfast.

Then it was time to take the Spätzlehobel for a spin. After a few swigs of Martini Rosso and watching my cousin attentively, I made my move. And I was great! 🙂 This terrifying piece of machinery turned out to be quite user-friendly and I’m proud to report that I made half of a batch that can serve around four people. Thanks cousin!




500 g flour

5 eggs

250 ml water

Pinch of salt


1. Mix all the ingredients well. Ensure that there are no lumps.

2. Boil a pot of water on the stove and have a bowl filled with cold water ready by its side. Arrange the Spätzlehobel on top of the pot of boiling water.

3. Pour the mixture into the little bowl of the Spätzlehobel and move it back and forth. Little pieces of spaetzle will fall into the boiling water.

4. Once the spaetzle rises to the surface, transfer it with a ladle into the cold water.

5. Drain the spaetzle and heat it just before serving.



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