Homemade German Spaetzle Recipe (German Egg Noodle Dumplings)
User Reviews
4.4
Homemade German Spaetzle Recipe (German Egg Noodle Dumplings)
Description
This Homemade German Spaetzle recipe involves mixing eggs, milk, salt, flour, white pepper, and nutmeg into a thick batter slightly thicker than pancake batter. Using a spaetzle maker, the batter is pressed into rapidly boiling salted water, where the small dumplings cook until they rise to the surface, indicating they are done.
The cooked dumplings are drained and tossed with melted unsalted butter and seasoning, yielding soft, tender noodles with hints of white pepper and nutmeg. Parsley may be sprinkled on top for freshness and color.
Spaetzle serves as a versatile side dish that pairs well with gravies, meats, or vegetable dishes.
Notes emphasize the importance of batter consistency for optimal pressing and texture. Leftovers can be refrigerated for up to four days or frozen for three months. Reheating is recommended by sautéing in butter to restore warmth and flavor.
Ingredients
- 4 egg
- 1/3 cup milk (add a little more milk if your batter is too dry)
- 2 teaspoons salt
- 2 cups all-purpose flour
- 4 Tablespoons butter unsalted
- 1 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1 tbsp parsley optional for garnish, chopped, fresh
Instructions
- In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.
- Bring a large pot of salted water to a rapid boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
- Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
- Optional: Sprinkle chopped fresh parsley on top for a garnish
Notes
- The batter should be slightly thicker than pancake batter for easy pressing and proper noodle formation.
- Refrigerate leftovers in airtight containers for up to 4 days or freeze up to 3 months for extended storage.
- Reheat spaetzle by sautéing in a pan with butter over medium heat until warmed through to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 270kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 131mg | 44% |
| Sodium | 824mg | 34% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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