Perfect Homemade Spaetzle Recipe
User Reviews
5
Perfect Homemade Spaetzle Recipe
Description
This spaetzle recipe mixes all-purpose flour, large eggs, water, and salt into a batter that should resemble a thick pancake consistency with some bubbles visible. The batter is pressed through a spaetzle maker or colander into a pot of boiling salted water, where the dumplings cook briefly until they float.
Once cooked, the spaetzle can be tossed immediately with butter, salt, and pepper, or cooled in ice water to prevent sticking and cooked later. When reheated or served warm, they can be sautéed in butter for a lightly browned crust. This traditional approach yields spaetzle with tender centers and gently crisped edges when pan-fried.
The recipe suits serving alongside gravies, stews, or as a buttered side dish. Precise cooking times and handling steps ensure the spaetzle do not become waterlogged or mushy, making for a reliable and adaptable homemade pasta alternative.
Make-ahead instructions include refrigerating for up to 5 days or freezing for 3 months with proper oil coating, and reheating by sautéing in butter restores texture and flavor.
Ingredients
- 3 cups all-purpose flour
- 5 egg large
- ¾ cup water
- 1 teaspoon salt
- ¼ cup butter unsalted
Instructions
- Add the flour, eggs, water, and salt to a stand mixer with the whisk attachment and vigorously whisk on high speed until it becomes almost like a thicker pan-cake batter. You may see a few bubbles in there which is a good thing. Set aside.
- Next, bring a large pot of salted water to a boil.
- Place a perforated pan, spaetzle maker, or colander with large holes over the pot of boiling salted water and place about a ½ cup of the dough batter onto the pan or maker and press through the holes into the water using a rubber spatula or dough scraper.
- The dough will break off once pushed through into small oblong shaped dough pieces.
- Once the spaetzle rises to the top, it is done cooking.
- Remove the spaetzle using a slotted spoon and toss in with butter, salt, and pepper, and cook over medium heat until lightly browned or immediately cool in ice water until ready to use.
- If you cooled them, add the butter to a large frying pan over medium heat until melted and then add in the drained spaetzle and heat until hot and lightly browned. Season with salt, and pepper, and optional chopped parsley.
Notes
- Spaetzle dough can be mixed with different kitchen appliances such as stand mixers, food processors, or hand mixers.
- After boiling, cool spaetzle promptly in ice water if not serving immediately to prevent sticking and texture loss.
- Coat spaetzle with oil before storing to avoid clumping; refrigerate up to 5 days or freeze up to 3 months.
- Reheat spaetzle by frying in butter over medium heat for 2 to 4 minutes to restore warmth and add slight browning.
- Avoid leaving spaetzle in boiling water too long to prevent soggy, waterlogged dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 443mg | 18% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 434IU | 9% |
| Calcium | 33mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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