Traditional German Spaetzle Recipe
User Reviews
5.0
960 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
345 kcal
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Course
Side Dish, Main Course
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Cuisine
German
Traditional German Spaetzle Recipe
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Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!
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Ingredients
- 2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a nice flavor)
- 4 large eggs
- 1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it's too stiff)
- butter for serving
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Instructions
- Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a paddle attachment to the stand mixer and "knead" the dough for about 10 minutes or until bubbles appear (see pictured instructions for details). After 10 minutes or so of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander to drain the hot water and then to large bowl of ice water (this firms them up for a better/chewier texture). After a minute or two transfer them to a colander to drain completely. Before serving, warm them through in a skillet with some melted butter.
- Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through. Alternatively they can be microwaved in a covered dish.
Equipments used:
Notes
- Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press yes, it will require some muscle strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
63g
(21%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
109mg
(36%)
Sodium
237mg
(10%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Vitamin A
160IU
(3%)
Calcium
29mg
(3%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 237mg | 10% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Vitamin A | 160IU | 3% |
| Calcium | 29mg | 3% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
960 reviews
Excellent
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