Homemade Spätzle with Mushrooms and Cream
Do you know the spätzle ? These are german pasta typical of the cuisine of southern Germany and also of Alsace in France. Here is a traditional recipe for Homemade Spätzle with Mushrooms and Cream. A classic recipe that always works!
What are spätzle?
Spätzle are german pasta found originally in the cuisine of southern Germany. They are also found in Alsace under the name spaetzle. There is also a slight variation called Knöpfle or Knepfle, the only difference being that these pasta are smaller.
The spätzle have a slightly rough texture which allows the sauce or cheese to stick particularly well to the pasta. In general, they have an elongated shape between 5 and 8 cm, however each cooker has its technique and therefore there is no definite shape. This is also what makes the charm of these pasta !
And if you like homemade pasta, also try my recipe for Homemade gnocchi without equipment!
How to make spätzle?
Making homemade spätzle is not very complicated. It is simply pasta made from flour and eggs. The recipe is very similar to fresh Italian pasta, with the difference that we usually put more eggs in the spätzle than in the fresh pasta (1 egg per 100 g of flour). For my spätzle recipe, I put 1 egg for 75 g of flour (see the recipe).
Then cooking the spätzle is very easy. You have to first boil water and then using either a spätzle press or a small wooden board, your shape the pasta. Then, you directly put them in boiling water (no need to rest). Spätzle cook in just a few minutes.
Here is a picture of the Spätzle press:
Then, you can either eat the spätzle as a side dish, as a gratin, with cheese like Mac and Cheese ( Käsespätzle ) or like here with a mushroom and cream sauce.
Recipe for Homemade Spätzle with Mushrooms and Cream
For about 3 servings you need the following ingredients.
Ingredients
For the spätzle
- 300 g flour
- 4 eggs
- 15 ml of lukewarm water
For the mushroom sauce
- 250 g mushrooms
- 2 onions
- 250 g of liquid cream
- 20 g butter
- 12 cl of dry white wine
- Salt
- Pepper
Preparation
Step 1: The spätzle
In a bowl, pour the flour and salt. Make a well in the middle of the flour and break the eggs in it. Mix well by starting in the center and widening the well little by little, until you obtain a dough. Add lukewarm water
In a large saucepan, boil water with a bit of salt. When the water boils, squeeze the spätzle with a press over the boiling water. As soon as the pasta comes to the surface, remove it from the water using a skimmer. Leave the spätzle aside. Repeat until you run out of dough (about 4 to 5 times).
Step 2: The mushroom and cream sauce
Peel the onions and cut them into thin strips. Cut the mushrooms into thin slices.
In a frying pan, brown the onions in the butter. When the onions start to turn gold, add the mushrooms. Sauté for about 3 minutes.
Then pour in the dry white wine and bring it to boil. Reduce the wine by about half. Then add the liquid cream. Add salt and pepper and lower the heat.
Step 3: Serve
When ready to serve, immerse the spätzle for 20 seconds in still hot water (it does not need to be boiling) and remove with a skimmer.
Then serve the spätzle with a portion of mushrooms and cream sauce.
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Homemade Spätzle with Mushrooms and Cream
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Ingredients
For the spätzle
- 300 g flour
- 4 eggs
- 15 ml of lukewarm water
For the mushroom sauce
- 250 g mushrooms
- 2 onions
- 250 g of liquid cream
- 20 g butter
- 12 cl of dry white wine
- Salt
- Pepper
Instructions
Step 1: The spätzle
- In a bowl, pour the flour and salt. Make a well in the middle of the flour and break the eggs in it. Mix well by starting in the center and widening the well little by little, until you obtain a dough. Add lukewarm water
- In a large saucepan, boil water with a bit of salt. When the water boils, squeeze the spätzle with a press over the boiling water. As soon as the pasta comes to the surface, remove it from the water using a skimmer. Leave the spätzle aside. Repeat until you run out of dough (about 4 to 5 times).
Step 2: The mushroom and cream sauce
- Peel the onions and cut them into thin strips. Cut the mushrooms into thin slices.
- In a frying pan, brown the onions in the butter. When the onions start to turn gold, add the mushrooms. Sauté for about 3 minutes.
- Then pour in the dry white wine and bring it to boil. Reduce the wine by about half. Then add the liquid cream. Add salt and pepper and lower the heat.
Step 3: Serve
- When ready to serve, immerse the spätzle for 20 seconds in still hot water (it does not need to be boiling) and remove with a skimmer.
- Then serve the spätzle with a portion of mushrooms and cream sauce.
