Homemade German Spaetzle
Soft German egg noodles made from 5 pantry ingredients in about 20 minutes, then tossed in browned butter. No spaetzle maker required, a colander does the job. Rich and golden thanks to a properly Swabian 6 egg batter.
Servings: 6
Calories: 281kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt plus 1 tablespoon for the cooking water
- ½ teaspoon ground nutmeg
- 6 large eggs
- ⅓ cup milk
- 3 to 4 tablespoons butter
- fresh parsley chopped, for serving
Instructions
- In a large bowl, whisk together the 2 cups flour, ½ teaspoon salt and ½ teaspoon nutmeg. In a separate bowl, whisk the 6 eggs with the ⅓ cup milk until well combined.
- Pour the egg mixture into the flour and stir until you have a thick, smooth, sticky batter. Beat for about 1 minute, then rest 5 to 10 minutes.
- Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Hold a colander a few inches above the pot and press the batter through with a rubber spatula, working in batches.
- Cook until the spaetzle float to the surface, usually under 2 minutes. Remove with a slotted spoon.
- Melt the 3 to 4 tablespoons butter in a large skillet over medium heat and cook until golden and nutty smelling. Add the spaetzle and toss 2 to 3 minutes, until lightly golden at the edges. Finish with chopped parsley and serve hot.
Video
Notes
- No spaetzle maker needed. A colander with ¼ inch holes, a box grater or a potato ricer all work.
- Batter too thick to press through: add milk 1 tablespoon at a time. Too thin and shredding: add flour 1 tablespoon at a time. It should fall from a spoon in a thick ribbon that breaks after a second.
- Work in batches so the pot doesn't get crowded and the noodles don't clump.
- Let the butter brown rather than just melt. It's the difference between good and very good.
- For käsespätzle, layer the cooked spaetzle in a buttered dish with grated Emmentaler or Gruyere, bake at 375°F for 15 to 20 minutes, and top with onions cooked slowly in butter until deep golden.
- Store cooked spaetzle tossed with a little butter for up to 3 days in the fridge, or freeze up to 3 months. Reheat in a buttered skillet, not the microwave.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 33g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 273mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 3mg
