Homemade German Spaetzle: A Step-by-Step Guide

Ingredients

1 cup of all-purpose flour
1/4 teaspoon of nutmeg
1/4 teaspoon of black pepper
1/2 teaspoon of salt
2 large eggs
1/4 cup of milk
2 tablespoons of unsalted butter

Steps and instructions

In a large bowl, combine the flour, nutmeg, black pepper, and salt.
Crack the eggs into the flour mixture, then add the milk. Stir until the mixture forms a smooth, thick dough.
Fill a large pot with water and bring it to a boil. Once the water is boiling, reduce the heat to a simmer.
Place a spaetzle maker or a large-holed colander over the pot. Push the dough through the holes into the simmering water.
Let the spaetzle cook in the simmering water for 2 to 3 minutes, or until they float to the top. Use a slotted spoon to remove the spaetzle from the water and drain them well.
In a large skillet, melt the butter over medium heat. Add the drained spaetzle to the skillet and cook, stirring frequently, until they're golden and crispy.
Serve the spaetzle immediately, while they're still hot.

Tools for making

Large bowl - needed to mix the flour and other dry ingredients
Whisk - used to combine the flour, nutmeg, black pepper, and salt
Spaetzle maker or large-holed colander - required to shape the spaetzle dough and push it into the boiling water
Large pot - used to boil the water for cooking the spaetzle
Slotted spoon - necessary for removing the cooked spaetzle from the water
Large skillet - used to cook the spaetzle in butter until golden and crispy

Recipe variations

Adding grated cheese such as Emmental or Gruyere to the dough before cooking.
Using whole wheat flour instead of all-purpose flour for a nuttier flavor.
Adding minced herbs such as parsley, chives, or thyme to the dough for added freshness.
Serving the spaetzle with a creamy mushroom sauce.
Adding cooked bacon or pancetta to the skillet with the butter for a savory twist.
Making a sweet version by omitting the nutmeg and black pepper and serving the cooked spaetzle with melted butter and sprinkled cinnamon sugar.
Using vegetable broth instead of water to cook the spaetzle for a richer flavor.
Adding sautéed onions or caramelized onions to the skillet with the butter for extra flavor.
Making a gluten-free version by using a gluten-free flour blend in place of all-purpose flour.

Recipe overview

This page will guide you through the process of making traditional German Spaetzle from scratch. Spaetzle are delicious, slightly chewy egg noodles with a hint of nutmeg that pair beautifully with stews, meats, or simply served with melted butter. This recipe is easy and straightforward, making it perfect for both Spaetzle newcomers and experienced cooks alike. You'll start by preparing a dough with flour, eggs, milk, and seasoning, then cooking the dough in simmering water until the noodles float to the top. Lastly, you'll pan-fry the noodles in butter for a golden, crispy finish. The result is a comforting, versatile dish that's sure to impress at any meal.

Common questions

Can I substitute the all-purpose flour with another type of flour? Yes, you can substitute the all-purpose flour with whole wheat flour or spelt flour if desired. The texture may vary slightly, but it will still work.
Can I use a different type of seasoning instead of nutmeg and black pepper? Certainly! Feel free to experiment with different herbs and spices to suit your taste preferences. Thyme, parsley, or paprika can be great alternatives.
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.
Do I need a spaetzle maker to make this recipe? While a spaetzle maker can make the process easier, you can also use a large-holed colander or even a slotted spoon to push the dough through into the simmering water.
Can I freeze the cooked spaetzle? Absolutely! Once the spaetzle are cooked and drained, you can spread them out on a baking sheet and freeze them. Once frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

Serving dishes and utensils

Large bowl - Used for mixing the flour and other dry ingredients.
Whisk - Used to combine the eggs and milk with the dry ingredients.
Spaetzle maker or large-holed colander - Used to shape the spaetzle and push the dough through into the boiling water.
Large pot - Used to boil the water for cooking the spaetzle.
Slotted spoon - Used to remove the cooked spaetzle from the water.
Large skillet - Used to cook the drained spaetzle in butter until golden and crispy.

Origin stories

Spaetzle, a type of soft egg noodle or dumpling, finds its roots in the regions of Swabia in Germany. It's hailed as a staple of German cuisine. The name Spaetzle is derived from the Swabian term "Spatz", which translates to "little sparrows". This is said to be a reference to the shape of the dumplings, which traditionally resembled these small birds. The art of making Spaetzle dates back centuries, where it was handmade and gently dropped into boiling water. The tradition of Spaetzle is deeply embedded in Swabian culture, and the process of making these little dumplings often brings families together, the kitchen filled with laughter and conversation. It's more than a food item, it's a symbol of home, comfort, and community.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.