Description
Paetzle dumplings are traditional German-style soft egg noodles made from a simple dough of flour, salt, egg, and water. These tender dumplings are boiled until they float, then served hot, perfect as a hearty side dish or a comfort food base to accompany sauces and gravies.
Ingredients
Scale
Paetzle Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 3/4 cup water
Instructions
- Combine dry ingredients: In a mixing bowl, thoroughly blend the all-purpose flour and salt to evenly distribute the seasoning.
- Add wet ingredients: Create a well in the center of the flour mixture and crack in the egg, then pour the water into the well.
- Mix the dough: Stir the wet and dry ingredients together until a smooth, cohesive dough forms. Allow the dough to rest for about 10 minutes to relax the gluten for better texture.
- Boil water: Bring a large pot of salted water to a rolling boil, preparing it to cook the paetzle dumplings.
- Form dumplings: Using a spaetzle maker or the holes of a colander, press small amounts of dough through directly into the boiling water to form dumpling shapes.
- Cook dumplings: Let the dumplings cook until they float to the surface of the water, about 2 to 3 minutes, indicating they are fully cooked.
- Drain: Use a slotted spoon to remove the cooked dumplings from the water and allow them to drain well.
- Serve: Serve the paetzle dumplings hot, paired with your favorite sauce, gravy, or garnish for a delicious and satisfying meal.
Notes
- Resting the dough ensures the dumplings have a tender texture.
- Freshly cooked paetzle can be sautéed in butter for extra flavor before serving.
- Paetzle pairs well with creamy sauces, mushroom gravy, or can be served alongside meats like schnitzel or roast.
- If you do not have a spaetzle maker, using a colander or a slotted spoon to press the dough through works equally well.
- Ensure the water remains at a boil throughout cooking for proper texture.
