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We've made spatzle a bunch of times with great success. Tonight, we put it in the boiling water like many times before, and it completely dissolved, resulting in cloudy water rather than anything resembling spatzle. We followed the recipe exactly. It's the first time making this at our new location, at a higher altitude, with colder and drier conditions and well water. What happened?

Anastasia Zendaya
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user97283
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  • What is your altitude now? – GdD Jan 12 '22 at 10:47
  • We're at 930m or 3050ft – user97283 Jan 13 '22 at 04:39
  • That's only 1deg lower in boiling temp, so I doubt altitude is making a difference. My working hypothesis would be that you mismeasured something. – FuzzyChef Jan 14 '22 at 01:19
  • Are you sure you didn't forget the eggs or something? Because *túrógombóc* can absolutely dissolve in water, but I've never had it happen to *nokedli*. – Marti Feb 11 '22 at 00:07
  • (The problem with @FuzzyChef's hypothesis is, of course, that I have never in my life *measured* anything when making spaetzle/nokedli/galuska.) – Marti Feb 11 '22 at 16:11
  • Did you buy your ingredients at your new location, or at your old one? It might be worth looking for ways they're different - older/newer items, different brands, etc. – csk Feb 11 '22 at 20:46

1 Answers1

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A strong boil will break up the spaetzle batter. Keep it at a simmer.

A rural reader
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    Stronger bread flour works well for nokedli, to keep them firmer. I’d guess spätzle would be similar. – Tetsujin Jan 13 '22 at 10:39