Biergarten Spatzle Recipe

Ingredients for Biergarten Spatzle

• 4 large eggs
• All Purpose Flour
• 1 cup semolina flour
• 2 teaspoons salt
• 1 1/2 cups cold water
• 4 tablespoons butter
• 2 tablespoons freshly chopped parsley

How to Make Biergarten Spatzle

1. In a large bowl, whisk together 3 cups all-purpose flour and 1 cup semolina flour. Add 2 teaspoons salt and whisk until well combined.
2. Gradually whisk in 4 large eggs and 1 1/2 cups cold water until a thick, but still pourable, dough forms. The consistency should be similar to thick pancake batter.
3. Fill a large (10-quart) pot ¾ full with water. Add 2 tablespoons vegetable oil and bring to a rolling boil over high heat.
4. Using a spätzle maker (or a large-holed colander), press small amounts of dough into the boiling water. Work in small batches to avoid overcrowding the pot.
5. Cook the Spätzle until they float to the surface, which should happen very quickly (about 1-2 minutes per batch).
6. Remove the cooked Spätzle with a slotted spoon and transfer them to a bowl. Cover to keep warm.
7. Repeat steps 4 and 5 until all the dough is cooked.
8. Gently drain any excess water from the cooked Spätzle.
9. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the Spätzle and sauté until golden brown and slightly crispy, about 3-5 minutes, stirring occasionally.
10. Season with salt and freshly ground black pepper to taste. Garnish with 2 tablespoons of freshly chopped parsley before serving.