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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.
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.
Why This Recipe Works
- Simple to make - German spaetzle requires just a few simple ingredients -flour, eggs and milk - and can be made quickly, even without special equipment.
- Versatile - It pairs well with a variety of dishes, from roasted meats and stews to simple butter and cheese sauces, making it a great side or main dish.
- Great for leftovers - It stores and reheats well, making it perfect for meal prep or enjoying over a few days. You can sauté leftovers for a quick, tasty meal.
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Ingredient Notes
- All-purpose flour - Has the right gluten for the perfect chew. You can also try combining it with a small portion of whole wheat or rye flour for a heartier texture.
- Salt - Enhances the flavor.
- Ground nutmeg - Adds a traditional, slightly sweet, and warming flavor to the dough. Use sparingly.
- Eggs - Adds some richness and binds everything together.
- Milk - Makes for a richer dough but you can use water as well.
- Butter - For tossing the cooked spaetzle in to prevent sticking and add flavor. You can also brown it for extra richness.
- Parsley - Used as a garnish for a fresh, aromatic touch.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
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 - in this case some butter for me.
FAQs
Spaetzle is a type of soft egg pasta or dumpling that is made with fresh eggs and is typically found in countries like Germany, Austria, Switzerland and Hungary.
As I said earlier, the spaetzle maker really makes life so much easier. However if you don't have one you can use a colander that has holes big enough for the dough to be pressed through. Watch a video of how to do this here.
Spaetzle dough should be somewhat loose and sticky but not overly runny or thick. If it’s too runny, add more flour a tablespoon at a time. If too thick, thin it with a little milk until you reach the right consistency.
Once the spaetzle floats to the top of the boiling water, it’s usually cooked. This process typically takes 2-3 minutes. Remove the floating spaetzle with a slotted spoon.
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.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Mixing bowl - For combining the ingredients and making the dough.
- Wooden spoon - To mix the spaetzle dough until smooth.
- Spaetzle maker - A specific tool that presses the dough into boiling water. A colander, slotted spoon or potato ricer can also be used.
- Large pot - For boiling water to cook the spaetzle.
- Large skillet - For sautéing the cooked spaetzle in butter for additional flavor.
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
- Potato Latkes
- Cheddar Pierogies
- Baked Sweet Potato Fries
- Crispy Roasted Potatoes
- Goat Cheese Polenta
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!