Traditional German Spaetzle Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 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
Description
The Traditional German Spaetzle Recipe uses a batter made from all-purpose or whole wheat flour, salt, nutmeg, eggs, and milk. The dough is mixed thoroughly, often with a stand mixer until bubbles form, indicating the right consistency. The batter should be thick enough to hold shape but pliable enough to press through a Spaetzle maker or by hand techniques.
Cooking involves dropping or pressing the batter into simmering salted water. The small noodles cook quickly, rising to the surface when done, then are removed with a slotted spoon and shocked in cold water to set their texture. The result is small, tender noodles with a slight chew, often served with butter.
The batter thickness is important; too runny makes pressing difficult and yields less desirable texture, while too stiff makes pressing hard. Adjust milk or flour to achieve a thick but workable batter. Freshly ground nutmeg adds subtle flavor though it's optional.
Ingredients
- 2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 1/8 teaspoon nutmeg optional (not traditional but adds a nice flavor, freshly ground
- 4 egg large
- 1/2 cup milk milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it's too stiff, or water, plus more as needed
- butter for serving
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.
Notes
- Maintain a thick batter for classic spaetzle texture; if too thick, add a little milk or water to ease pressing.
- If pressing batter requires excessive force, slightly thin it to avoid strain while keeping it thick enough to hold shape.
- Using whole wheat flour is an option for a denser texture, while all-purpose flour yields lighter noodles.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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