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This Homemade Spaetzle offers a no-fuss route to delicious, butter-kissed German dumplings, right in your kitchen! It’s simplicity and flavorful punch combine to make a comforting classic that’s ready to win over everyone at the table!
Easy and Delicious Homemade Spaetzle
I swear noodles and pasta are so beloved to me, I even dream about them. Making pasta from scratch is usually quite the effort requiring time, knowing the feel, and even special equipment. Spaetzle is here to break all those roadblocks down!
However, this batter takes no time to whisk together, and even less time to cook up. While I used a spaetzle maker that you see in the photos here, a cheese grater will do the trick as well. There’s no excuse now! You have to try this easy recipe out and enjoy these soft, pillowy homemade egg noodles.
Why You’ll Love This Homemade Spaetzle
- Simple Ingredients, Big Flavor: This recipe uses straightforward, easy-to-find ingredients to create spaetzle that boasts a rich, comforting, and authentic flavor, reminiscent of traditional German cooking.
- Versatility at Its Best: The neutral, yet delightful taste of spaetzle makes it a superb companion to a variety of dishes, allowing it to seamlessly blend with or enhance different flavors, making meal planning a breeze!
- Quick and Fun to Make: The hands-on experience of making spaetzle is not only swift but also enjoyable, offering a fantastic opportunity to involve family or friends in the kitchen for a memorable cooking session.
- All-Purpose Flour: This is the foundation, offering structure and body to your spaetzle. If needed, a gluten-free flour blend can be a suitable substitute.
- Salt: A flavor enhancer, salt brings out the richness of the other ingredients. Those mindful of sodium can opt for a salt substitute.
- Nutmeg: Adding a layer of warmth and sweetness, nutmeg elevates the spaetzle’s flavor. A pinch of mace or a whisper of cinnamon can be used in its absence.
- Large Eggs: Serving as the binding agent, they ensure a cohesive dough that holds together during cooking. A concoction of water, oil, and baking powder can be an alternative for those with egg allergies.
- Milk: It infuses the batter with the necessary moisture, achieving the ideal consistency. For a dairy-free option, consider almond, soy, or oat milk.
You’re going to love making this spaetzle—it’s super easy and fun!
Alright, let’s start by grabbing a big bowl and mixing together our flour, salt, and that lovely, warm nutmeg. Now, in another bowl, whisk those eggs and milk together until it’s all friendly and mixed!
Once that’s done, you’re going to pour the wet mix into the dry one. Stir it up until it’s smooth and happy. Remember, if it’s too sticky, throw in a bit more flour, and if it’s too thick, a splash of milk will do the trick! Okay, now we’ve got our batter all ready! Let’s give it a bit of a break. Yep, just let it hang out and relax while you get the boiling water ready.
Got your water boiling? Great! Salt it like the sea, and then, let’s make some spaetzle! You can use a spaetzle maker or even just a cheese grater to drop the batter into the water. It’s like magic—they cook super fast and float to the top when they’re done!
Once you’ve scooped them out of the water, grab a skillet and melt some butter in it until it smells all toasty and lovely. Toss the spaetzle in and let them dance around in there until they get a bit crispy and golden.
And, voila! Throw some parsley on top and you’re all set to enjoy your homemade, super yummy spaetzle! See? I told you it would be easy and fun!
Frequently Asked Questions
What is spaetzle exactly?
Spaetzle is a type of soft, egg noodle or dumpling, originating from the regions of Germany, Austria, and Switzerland. It’s super versatile and pairs well with lots of dishes, especially ones with lots of sauce or gravy!
Can I use whole wheat flour for spaetzle?
Totally! You can swap all-purpose flour with whole wheat if you like. It will give your spaetzle a nuttier taste and a denser texture, but it’s all about what you prefer!
I don’t have a spaetzle maker; can I still make this dish?
Absolutely! A cheese grater or even a colander can work to form your spaetzle. Just press the batter through the holes directly into the boiling water, and you’re good to go!
My spaetzle batter seems really thick. Is this normal?
The batter should be somewhat thick but it should still be able to flow slowly. If it’s too thick, add a tiny bit more milk until it’s just right. If it’s too thin, a sprinkle more flour will do the trick!
Can I add some other herbs for garnishing?
Definitely! Feel free to experiment with different herbs like chives or thyme to garnish your spaetzle, they can add an extra layer of flavor and make your dish look even more fancy!
- Test Batter Consistency: Before you start, do a quick check on your batter. If it’s too thick, it won’t go through the holes easily. Add a bit more milk if needed, but just a splash at a time!
- Use Freshly Grated Nutmeg: Freshly grated nutmeg can add an elevated, warmer flavor to your spaetzle compared to the pre-ground stuff. A little can go a long way!
- Avoid Overcrowding the Pot: When cooking the spaetzle, don’t overcrowd the pot. Cook them in batches if necessary. This ensures even cooking and prevents them from sticking together.
- Sautee Before Serving: Giving your spaetzle a quick sauté in a bit of butter before serving can add a delightful, toasty flavor and a bit more texture to your dish. Feel free to toss in some herbs for an extra kick of flavor!
- Experiment with Flavors: Don’t hesitate to get creative! Try adding some finely chopped herbs, like parsley or chives, directly into the batter for an added layer of flavor.
After you’ve cooked the spaetzle, and if you find yourself with leftovers, just pop them into an airtight container and they can be stored in the fridge for up to 3 days.
If you prefer to freeze them, spread the spaetzle out on a baking sheet in a single layer and freeze until solid. Once solid, you can transfer them to a zip-top freezer bag or an airtight container, and they’ll keep well for up to 2 months. When you’re ready to enjoy them again, you can cook them straight from frozen—just toss them into your dish and cook a little longer, or thaw them in the fridge overnight before using.
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- Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl.
- Pour the milk mixture into the bowl of dry ingredients, and whisk the ingredients to create a smooth batter. You're looking for a batter that slowly drips off a whisk or spatula. If it's too wet add more flour, if it's too dry add for milk. Let the batter rest while you prepare to cook the spaetzle.
- Bring a large pot of salted water to a boil. Pour the batter through a spaetzle maker or through the holes of a cheese grater directly into the boiling water.
- The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top.
- Melt ¼ cup butter in a skillet over medium heat. Cook until the butter smells toasty and begins to brown. Add the spaetzle, and sauté for 2-3 minutes, stirring often. Garnish with parsley and serve warm.
- Consistency is Key: Ensure the batter is not too thick or too thin; it should slowly drip off a whisk or spatula.
- Nutmeg is Optional: While it adds a lovely, warm flavor, you can omit it if preferred.
- Boiling Water: Wait for the water to reach a rolling boil before adding the spaetzle.
- Sautéing is Optional: They are delicious simply boiled, but sautéing adds a delightful golden crunch.
- Herb Garnish: Parsley is recommended, but chives or thyme also work beautifully.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.