Spaetzle Recipe
User Reviews
5
Spaetzle Recipe
Description
Spaetzle are light, small egg noodles made from a dough combining eggs, sifted all-purpose flour, milk, and a touch of nutmeg and salt. The batter is beaten until smooth, ensuring an airy texture. It is then pressed through a spaetzle maker or colander into rapidly boiling salted water, cooking until the noodles float to the surface in about two to three minutes. To preserve their firmness and prevent clumping, the cooked spaetzle is immediately transferred to ice-cold water and then tossed with olive oil. The subtle seasoning of nutmeg adds a warm, aromatic note to the soft, slightly chewy noodles, complementing hearty meals or sauces.
These spaetzle make a classic accompaniment to various sauced dishes or can be lightly sautéed for texture. The recipe yields about 6 cups, suitable for six servings, and leftovers can be refrigerated covered up to four days. Sifting the flour before mixing lightens the batter and ensures smooth noodles. Freshly ground nutmeg adds a pronounced flavor, but ground nutmeg can be used as well.
Ingredients
- 3 egg
- 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.
Notes
- Sift flour before mixing to aerate and remove lumps for fluffier spaetzle.
- Freshly grated nutmeg provides a more aromatic flavor but pre-ground nutmeg works.
- Cook spaetzle until they float, then transfer immediately to ice water to firm texture.
- Toss spaetzle with olive oil after draining to prevent sticking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Use a spaetzle maker or a colander with large holes for forming noodles.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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