The twin top chefs Thomas and Mathias Sühring share their secret recipe for Spätzle. They prepare this typical German classic by the rules of art, yet giving it their personal touch. Learn how to prepare this wonderful dish and get to know the German cuisine a bit better. It is definitely worth it.
Mathias and Thomas Sühring from Germany are well known and respected for their innovative and refined interpretation of the German cuisine. Therefore their restaurant Sühring belongs to top the top ranked places in the most renowned culinary guides. Their dishes are inspired by childhood memories, family recipes and their experiences from all around the world. So get cooking and try their super tasty Spätzle dish.
Ingredients & preparation: Spätzle dough
- 350 g wheat flour (type 550)
- 150 g wheat flour (type 00)
- 350 g egg yolk
- 150 g whole egg
- 100 g milk
- 15 g salt
- 3 g nutmeg
- Mix flour and salt in a bowl.
- Add eggs and mix well.
- Gradually add just enough milk to make a smooth, light, and firm dough.
- Bring a large pot of salted water to boil.
- Spread the dough on a wooden board using a scrapper.
- Scrap thin slices of the dough into boiling water.
- Noodles will float when they are done (will take a few minutes). Remove with slotted spoon.
Ingredients & preparation: Spätzle sauce
- 2 l chicken stock
- 1 l cream
- 200 g dry mushroom
- 200 g sliced
- 50 ml good quality cooking oil
- Sear the champignon in a pan with cooking oil until they turn golden brown.
- Deglaze with chicken stock.
- Add the dry mushroom and reduce to half.
- Add the cream and reduce again to half then strain and season with salt.
Ingredients & preparation: Finishing
- 50 ml leek oil
- 200 g sliced
- 50 g chopped
- 50 g crispy onions
- 100 g black truffle shavings
- Lola Montez cheese
- Put a large cast-iron pan on the BBQ fire.
- Add the sunflower oil to the pan and let it heat.
- Transfer the sliced mushrooms into the pan and start searing.
- Add the Spätzle and cook until golden brown.
- Deglaze with the Spätzle sauce until it starts boiling.
- Add the grated Lola Montez mountain cheese and let it dissolve in the hot cream sauce.
- Finishing cooking with the chopped parsley.
- Before serving add the crispy onions, the leek oil and the fresh black truffle shavings.
Read the full reportage about Restaurant Sühring by Thomas and Mathias Sühring here.
Recipe: Thomas & Mathias Sühring
Photography: Adriaan Van Looy