5 from 27 votes
Perfect Homemade Spaetzle Recipe
Perfect Homemade Spaetzle are small, soft dumplings made from a batter of flour, eggs, water, and salt. The batter is pressed through a perforated tool into boiling salted water, cooking quickly until the spaetzle rise to the surface. Tossed in butter and optionally browned in a pan, these spaetzle provide a tender, slightly chewy texture that complements a variety of sauces or meats.
Prep Time
10 mins
Cook Time
15 mins
Servings:
6
Calories:
348 kcal
Course:
Side Dish
Cuisine:
German
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 348
% 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.