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With just five ingredients, German spaetzle is a pasta dumpling that can literally be prepared in made in 10 minutes and is a great side dish for meals like chicken schnitzel, stuffed cabbage rolls or chicken paprikash.
I mean who doesn't love easy and tasty meals that you can prepare in 10 minutes. There really aren't many out there. I will preface this by saying in order to make spaetzle, you really need a spaetzle maker which helps save time. I've tried just using a grader but it's not the same.
I actually shared in a past post about the first time I ever had spaetzle. It was actually at a little restaurant called Chef Henry's. Sadly it's no longer around but my mom convinced me to order chicken paprikash with spaetzle.
I had heard of neither but she convinced me to try it when describing spaetzle as pasta dumplings. Ever since then, I've been a huge fan. Now you can buy spaetzle at the store just like any pasta, but where is the fun in that? Like I mentioned above, it really couldn't be easier to make and once you eat homemade spaetzle you'll never go back to store-bought.
So if you don't have a spaetzle maker, go out and buy one and give this German spaetzle recipe a try.
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Recipe Ingredients
- All-purpose flour - perfect for the right chew.
- Salt - enhances the flavor.
- Ground nutmeg - adds a slight warmth to the spaetzle.
- Eggs - binds everything together.
- Milk - helps create the right consistency.
Step-by-Step Instructions
- In medium bowl, mix together dry ingredients.
- In another bowl, whisk together eggs and milk then add to dry ingredients and mix until dough is just combined.
- Bring a large pot of salted water to a boil and place spaetzle maker on top. Press dough throw spaetzle maker.
- Boil for 2-3 minutes or until spaetzle is tender and starting to float and then drain. Toss with whatever sauce you're using.
FAQs
Spaetzle is a type of pasta that is made with fresh eggs and is typically found in countries like Germany, Austria, Switzerland and Hungary.
Yes. Go through the process of boiling the German spaetzle and then drain. Toss with some olive oil so it doesn't stick and place in airtight container. It can be in fridge for up to 2 days before heating up. To reheat, just sauté in some butter.
Pro Tips/Recipe Notes
- The wetter the spaetzle dough, the more delicate it will be, but you also want it to be thick enough to hold its shape. The dough should resemble thick pancake batter.
- Oil your spaetzle maker or whatever device you are using to make the spaetzle so the dough won't stick to the holes.
- If making a large amount of German spaetzle, work in batches so there is one layer to prevent clumping.
- If you are short on time, you can boil the spaetzle the day before and just sauté the day of serving.
Other Side Dish Recipes
If you’ve tried this German spaetzle or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
German Spaetzle
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 eggs
- 3 tablespoon milk
- 2 tablespoon unsalted butter
- 2 tablespoon fresh Italian parsley, chopped
Instructions
- In a medium bowl, mix together the all-purpose flour, salt and nutmeg. In another bowl, whisk together the eggs and milk.
- Add the egg/milk mixture and mix until the dough is just combined.
- Bring a large pot of salted water to a boil. Place spaetzle maker or metal grader over boiling water. Press dough through and boil for 2-3 minutes or until spaetzle is tender and starting to float. Remove with slotted spoon and toss with butter and some fresh parsley.
Notes
- The wetter the spaetzle dough, the more delicate it will be, but you also want it to be thick enough to hold its shape. The dough should resemble thick pancake batter.
- Oil your spaetzle maker or whatever device you are using to make the spaetzle so the dough won't stick to the holes.
- If making a large amount of spaetzle, work in batches so there is one layer to prevent clumping.
- If you are short on time, you can boil the spaetzle the day before and just sauté the day of serving.
Chris says
You make everything!
Teresa says
My mom made these all the time but she would place the dough on a wooden noodle board and use a butter knife to cut them off in thin strips into the boiling water
Ryan says
Yes that definitely works as well!