Ingredients for Biergarten Spatzle
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup semolina flour
- 2 teaspoons salt
- 1 1/2 cups cold water
- 4 tablespoons butter
- 2 tablespoons freshly chopped parsley
- 2 tablespoons vegetable oil
- freshly ground black pepper to taste
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How to Make Biergarten Spatzle
- 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.
- 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.
- Fill a large (10-quart) pot ¾ full with water. Add 2 tablespoons vegetable oil and bring to a rolling boil over high heat.
- 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.
- Cook the Spätzle until they float to the surface, which should happen very quickly (about 1-2 minutes per batch).
- Remove the cooked Spätzle with a slotted spoon and transfer them to a bowl. Cover to keep warm.
- Repeat steps 4 and 5 until all the dough is cooked.
- Gently drain any excess water from the cooked Spätzle.
- 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.
- Season with salt and freshly ground black pepper to taste. Garnish with 2 tablespoons of freshly chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
2g
Fat
42g
Carbs
19g
