Spaetzle
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
206 kcal
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Course
Main Course
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Cuisine
German
Spaetzle
Description
Spaetzle is a type of small German egg noodle or dumpling made from a simple dough of all-purpose flour, salt, ground nutmeg, eggs, and milk. The dry ingredients are mixed first, then combined with a beaten egg and milk mixture to form a soft batter slightly thicker than cake batter. After resting ten minutes, the batter is pressed through a spaetzle tool or the large holes of a grater or colander directly into boiling salted water.
The spaetzle cook quickly, rising to the surface within a few minutes, at which point they are scooped out and drained. They can be served immediately or combined with sauces, fried with butter, bacon, and onions, or layered with cheese for baked kaesespaetzle. The nutmeg adds a subtle warm note to the dough.
Spaetzle are tender with a slightly chewy bite and serve as a versatile side dish or pasta substitute. They pair well with rich or creamy sauces and can be incorporated into casseroles or enjoyed pan-fried for added texture.
Cooked spaetzle can be refrigerated and reheated or frozen for longer storage. Reheating is done gently with water or microwave with some butter for moisture. Freezing requires thawing before reheating to maintain texture.
Ingredients
- 2 cups all-purpose flour
- 1-1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 egg room temperature, large
- 1/2 cup milk
Instructions
- Dry ingredients: In a medium to large bowl mix together flour, salt and nutmeg.
- Wet ingredients: In a separate bowl, whisk the room temperature eggs, one at a time until they are well beaten together. Add the milk to the eggs and blend together.
- Combine: Make a well in the middle of the flour mixture and pour egg mixture into it. Mix until a soft dough forms. The dough should be just thicker than batter; spoon-able but not runny/pourable. Cover bowl with a hand towel and allow dough to rest for about 10 min.
- Cook: Bring 2-3 quarts of lightly salted water to a boil. Scoop about half of the batter into a Spatezle tool, or use the large holes of a grater, colander or steamer basket and use a spatula to push the batter through the holes, into the boiling water.
- Give the dumplings a gentle stir. Cook for 2-3 minutes, until they float to the surface. Use a slotted spoon to transfer dumplings into a colander to drain and then transfer them to a bowl. Repeat process with remainder of dough. This recipe will cook in two batches.
- Toss with butter and serve warm, OR for a final authentic step, sauté the cooked little dumplings on the stove top in a hot large fry pan with melted butter, flipping just once, until crisp on both sides.
Notes
- Cooked spaetzle stores in the refrigerator for several days and reheats well with a splash of water or butter.
- Freeze spaetzle for up to 3-4 months; thaw overnight before reheating to maintain texture.
- For additional flavor, sauté spaetzle with bacon and onions, cooking bacon first for best results.
- Kaesespaetzle is made by layering warm spaetzle in a baking dish with shredded Swiss cheese, bacon, and sautéed onions, then baking until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 244mg | 10% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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