Küchen-Tipps vom Profi: So gelingen die perfekten Spätzle

Jeder kennt sie, die Küchenunfälle: Der Kartoffelbrei erinnert an Kleister, den Knödeln mangelt es an Formstabilität und die Schnitzelpanade hat auch schon mal besser geschmeckt. Koch Wolfgang Schlitter weiß, wie das vermieden werden kann. Los geht's mit Tipps für Spätzle.

von Sandra Schmidt

Da schwimmen sie: Von einem angefeuchteten Holzbrett aus wird der Spätzle-Teig ins siedende und gesalzene Wasser geschabt.

Symbolbild: Norbert Försterling/dpa

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Wolfgang Schlitter ist Küchenmeister und arbeitete in der Spitzengastronomie in Kanada, den USA, Spanien und der Schweiz. Bild: Gabi Schönberger

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