Spaetzle Recipe
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5.0
27 reviews
Excellent
Spaetzle Recipe
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These homemade German Spaetzle noodles are made with common ingredients and can be formed and boiled up to 3 days ahead, and no specialized equipment is required.
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Ingredients
- 3 eggs
- 3 1/2 cups all-purpose flour sifted (see note 2)
- 1/2 teaspoon ground nutmeg (see note 3)
- 1/4 teaspoon salt
- 1 cup milk
- 1 tablespoon olive oil
- 3 tablespoons butter
Instructions
To make the spaetzle dough:
- In a medium bowl, sift together flour, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat eggs on medium-high until light and frothy.
- Reduce speed to medium-low, then add the flour mixture 1/2 cup at a time. Add milk, increase speed to medium, and beat until the mixture is well-combined, about 5 to 10 minutes.
To boil the spaetzle:
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Fill a large bowl with cold water and ice.
- Place a spaetzle maker or a colander with large holes (not mesh) over the boiling water. Add dough, about 1 cup at time, then press the spaetzle scraper or the flat side of a sturdy spoon over the dough to push the noodles through the holes.
- Cook until the noodles float to the top, about 2 to 3 minutes. Using a slotted spoon, transfer the spaetzle to the ice cold water (this firms them up). Transfer to a bowl and toss with olive oil to keep them from sticking. Repeat with remaining dough.
To serve the spaetzle:
- In a large skillet over medium-high heat, melt butter. Add cooked spaetzle and toss in skillet until coated. Season to taste with salt and serve immediately.
Equipments used:
Notes
- To sift flour
- whole nutmeg seeds
- nutmeg grater
- Spaetzle tools: I tried 3 different tools to see what was easiest for making Spatezle, and my favorite was this lid and scraper set because it was simple to use and easy to clean.
- Flour: Sifting flour lightens it up, aerates it, and removes lumps which makes the fluffiest spaetzle ever. To sift flour, over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
- Nutmeg: If you happen to have the whole nutmeg seeds, freshly-ground nutmeg is warm and nutty, and once heated, lends a lovely clove-like flavor. This is my favorite nutmeg grater, but any microplane grater will do the job.
- Yield: This Spaetzle recipe makes about 6 cups of spaeztle, enough for 6 side-dish servings of 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
393kcal
(20%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
197mg
(8%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
360IU
(7%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 393kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 197mg | 8% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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