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Recipe Category
Pasta and Other Side Dishes

Specialty of
Baden Württemberg

Number of Servings: 4
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Kartoffelspätzle   (Potato Spätzle)

1 1/4 cup + 3 tablespoons All-Purpose Flour
1 lb raw Potatoes
3 eggs
1 1/2 tablespoons finely grated Cheese
1 teaspoon Salt
Pinch of Nutmeg


Peel potatoes and cook them in boiling salt water. Allow to cool. Mash cooked potatoes until smooth.

Sift the flour.

Combine eggs, mashed potatoes, salt, and nutmeg. Fold in the sifted flour until a tough, smooth dough develops.

Using a wooden spoon, vigorously mix the dough for at least 5 minutes, until bubbles form. If dough is too dry, add a little water until it becomes elastic.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

Bring a large pot of salt water to boil. Reduce heat so that remains hot but stops boiling.

Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon. Just before serving, warm the spätzle for 4-5 minutes in the melted butter in a large pan over medium heat. Serve immediately.



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