Plural · 500 g
Plural Spätzle Egg Noodles
What it is
Plural Spätzle are small, soft egg noodles originating from Southern Germany and Austria. They are made from a simple batter of flour, eggs, and water, which is then traditionally scraped or pressed through a special tool directly into boiling water. This process creates their characteristic irregular, dumpling-like shapes. They have a tender, slightly chewy texture and a mild, eggy flavor that makes them a versatile accompaniment to many dishes.
How people cook with it
Spätzle are a staple in many European cuisines, often served as a side dish or incorporated into main courses.
- As a side for roasts
- Mixed with cheese
- In hearty stews
- With pan-fried meats
To prepare Plural Spätzle, bring a large pot of salted water to a rolling boil. Add the spätzle directly to the boiling water, stirring gently to prevent them from sticking together. Cook for about 2 to 4 minutes, or until they float to the surface. Once they float, they are ready to be drained. For an even richer flavor, you can toss the drained spätzle with melted butter or a bit of olive oil to keep them from clumping and add a subtle sheen.
How it differs from similar foods
Unlike dried pasta that is extruded and cut, spätzle are typically made fresh and have a softer, more irregular shape. This results in a different mouthfeel and a greater ability to absorb sauces and broths compared to many standard pasta shapes.
Who it is for
Home cooks looking for an authentic European noodle experience will appreciate this product.
How to keep the rest
After opening the package, store any unused spätzle in an airtight container in the refrigerator. Ensure they are kept cool and dry to maintain their freshness. It is best to consume them within a few days of opening for optimal quality.