Aunt Heidi's Spätzle

Passport & Plate - Spätzle

Switzerland | Thursday, March 5, 2015 | 5 photos

Ingredients
300g plain flour
1tsp salt
3 eggs
100ml milk
100ml water
butter
200g grated gruyere cheese

 

How to prepare this recipe
Sift flour in to bowl. Add salt, make a well and add eggs, milk and water.

Mix together with a spoon until well combined and thick but still viscous.

Let stand for 30mins.

Pass the batter through a slotted spoon in to a pot of boiling water to form the spätzle.

As they float to the top, skim them away and toss in butter.

Layer in a dish with grated gruyere cheese. Warm in the oven if necessary.

 

The story behind this recipe
My father, twin sister and I arrive wearily at our aunt and uncles homestead in a fresh countryside region close to the city of Bern, Switzerland. After admiring the view and petting the neighbouring alpacas we were seated at the light polished wood dining table boasting low hanging overhead lamps and a dim view in to the barn attached to the house. My aunt Heidi placed a large bowl of strange shaped pasta on to the table as my father explained to me that they were called “spätzle” or “knöpfle” depending on the region of Switzerland.

I returned to Switzerland 3 years later, it was then that I learned, from my cousin Carmen, to make these chewy buttery noodles. Standing elegantly in her sunny modern apartment Carmen showed me how to form the shape by placing the batter over a slotted spoon and letting the spätzle drop in to the salted bubbling pot of water. Toss in butter, then layered in a dish with grated Gruyere cheese. I make this whenever I need the comforting thoughts of family.