What is spätzle? It’s a type of small dumplings. In Hungary, spätzle is a typical side dish of chicken paprikash (recipe here!)
Originally, spätzle is made of wheat flour with eggs, salt and water. Being gluten and egg intolerant I had to figure out a version free of the foods I can’t have. So here is the gluten free, eggless version.
Since it does not contain eggs, it’s less yellow than the original spätzle. If I have it on its own I slightly feel the taste of buckwheat.
To make this recipe, you’ll need a spätzle maker. There are different types, this is mine:
I like this type of spätzle maker because it has small holes so I can make nice small spätzles with it.
Now, off to the recipe!
This recipe makes 485 g.
- 168 g buckwheat flour
- 28 g millet flour
- 4 g psyllium husk flour
- 5 g tapioca starch (tapioca flour)
- 3 g salt (or to taste) for the batter and some more in the cooking water
- a pinch of soda bicarbonate
- 1/4 tsp red wine vinegar
- 230 ml water for the batter plus cooking and rinsing water
- 1/2 tsp oil (optional).
- Take a large pot, fill it with water a bit more than halfway through, add a little salt and bring the water to a boil. It’s important to start with the water because the batter should not rest for a long time. Water shoud be boiling when the batter is ready.
- Mix 3 g salt and vinegar with 230 ml of water.
- Mix the flours in a bowl, then add soda bicarbonate and mix well again.
- Add the liquid mix to the dry mix in small portions, and mix them just until they combine to a batter. (Don’t overmix.) The batter should not be as thin as it could be poured, neither too thick. It should be able to slide over the holes of the spätzle maker.
- Right after you made the batter, take the spätzle maker, place it over the pot, and put some batter into its slider basket. Slide the basket back and forth, so that the batter can drop through the holes.
- Cook the spätzles until they float to the top (it takes only 1–2 minutes). Stir a few times while cooking so that they don’t stick together. If you have a lot of batter, cook it in batches: let the first batch to be cooked, then transfer to a colander with a slotted spoon. Bring the water to a boil again and cook the next batch.
- Drain the cooked spätzles, then rinse with cold water. Add some salt if needed.
- The last step is optional, but it makes the spätzles tastier: lightly oil a pan with approx. 1/2 tsp oil (depends on the size of the pan). Heat it on a low setting. Place the spätzles into the pan and toss them for half a minute.
- Serve the spätzles immediately, or keep them in the fridge.