Homemade German Spaetzle Noodles
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Homemade German Spaetzle Noodles
Description
This recipe for homemade German spaetzle noodles begins with mixing milk, large eggs, all-purpose flour, salt, and optional ground nutmeg to a smooth batter. The consistency should be thick enough to drop off a spoon in thick ribbons but still pourable. Using a spaetzle maker is standard to press small noodle shapes directly into boiling salted water or broth. If a spaetzle maker is unavailable, a colander or potato ricer can serve as alternatives by pressing the batter through the holes above boiling water to avoid clogging.
Cooked spaetzle emerges puffy and floats to the surface after 4-6 minutes of boiling. They are removed with a strainer or slotted spoon. The cooked noodles can be sautéed in butter, especially browned butter, to add flavor and texture, or served plain alongside gravies or sauces. They pair well as a side dish with stroganoff or similar hearty meals.
The nutmeg adds a subtle warmth traditional in some variations. These fresh noodles offer a tender bite distinct from dried pasta, made quickly with simple pantry ingredients.
Ingredients
- 1 cup milk I use 2%
- 6 egg large
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ¼ teaspoon ground nutmeg optional
Instructions
- Mix all of the ingredients together until very smooth. I use a food processor but a whisk, blender, or hand mixer will work well, too. The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons).
- Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods). Cook each batch of spaetzle for 4-6 minutes until it is puffy and rises to the top of the water/broth.
- Lift the spaetzle out with a fine mesh strainer or slotted spoon (so the water/broth can be used for subsequent batches).
- Saute cooked spaetzle in butter (or browned butter!) or serve plain spaetzle with stroganoff or other favorite gravy/sauce. It's also delicious tossed with butter and cheese.
Notes
- A spaetzle maker is the traditional tool for shaping the noodles; if unavailable, use a colander or a potato ricer by pressing batter through its holes over boiling water.
- Press the batter carefully to avoid clogging the holes and allow the noodles to fall evenly into boiling water or broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 265kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 126mg | 42% |
| Sodium | 497mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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