Spätzle are flour dumplings, and the recipe together with the grater for their preparation came with us from Austria. We often ate them during the breaks in mountain hikes in alpine shelters. There, however, the skewers are prepared without pumpkin purée and are often served in a small pan, baked with cheese, the so-called cheese spatulas or "käse spätzle".
A special device is used to prepare spetzla. It is a kind of grater with holes, with a container into which we pour the dough. Put the whole thing on a pot of boiling water and move it on a grater with this container, so that the finished noodles fall into the pot through the holes. We can buy such a device in online stores or during trips to Germany or Austria.
While looking for ideas on the net to replace this device, I came across some suggestions.
- We can pour the dough into a metal colander, place it on a pot of boiling water and rub it through the holes with a silicone or wooden spoon.
- Another solution is a metal grater for vegetables with large holes, just place it over the pot with the reverse (blunt) side and with a spatula or a silicone spoon rub the dough into boiling water through the holes in batches.
- We can also prepare spatulas just like put on dumplings. Put the dough on a board and use a knife to slide the portions onto the boiling water.
350 g flour
230 g pumpkin purée *
2 - 3 eggs
1 tablespoon of oil
1/2 teaspoon of salt plus 1 teaspoon of water
a pinch of nutmeg
roasted pumpkin seeds
All the ingredients for the dough are mixed together, manually or with a mixer. The dough should be slightly thick, a little thicker than the pancake dough. Let the dough aside for about 30 minutes.
Pour water into a large pot, add a teaspoon of salt and bring to a boil. We put the device for making spatulas on the pot, pour the dough on it. Move the movable container with the dough so that the noodles "squeeze" through the holes into the boiling water. When the noodles are cooking, take them out with a slotted spoon and put them in a bowl.
Fry the shallots and bacon in a pan. Put the finished spatulas (if they are cold, you can fry them in a pan), put them on a plate, crush the curd into them and add onion and bacon. Finally, salt, pepper and pumpkin seeds if desired.
Enjoy your meal!
* Pumpkin purée - Cut the pumpkin in half, remove the seeds together with the fibrous flesh, and cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C, until tender. After cooling, separate the flesh from the skin and mix until smooth.