Homemade Rahmspätzle: Traditional German Creamed Noodles

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
4 large eggs
1/4 cup milk
2 tablespoons unsalted butter
1 large onion, thinly sliced
1 cup heavy cream
1/2 cup grated Emmental or Gruyere cheese
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Steps and instructions

In a large mixing bowl, combine the flour, salt and nutmeg together.
In another bowl, beat the eggs and milk together. Gradually add this to the flour mixture, stirring until a smooth, thick batter is formed. Let it rest for 30 minutes.
Bring a large pot of salted water to a boil. Then, using a Spaetzle maker or a colander with large holes, press the batter through the holes directly into the boiling water.
Cook the Spaetzle until they float to the surface, then remove them with a slotted spoon and rinse under cold water. Set aside.
In a large skillet, melt the butter over medium heat. Add the sliced onion and cook until it becomes translucent and starts to brown.
Add the cooked Spaetzle to the skillet and sauté for a few minutes until they start to get a bit crispy.
Lower the heat and add the heavy cream to the skillet. Stir well to coat the Spaetzle. Cook for a few minutes until the cream is heated through.
Add the grated cheese to the skillet and stir until it's melted and well incorporated. Season with salt and pepper to taste.
Remove from heat and sprinkle with chopped parsley before serving.

Tools for making

Large mixing bowl - for combining the flour, salt, and nutmeg.
Whisk or spoon - for mixing the batter.
Spaetzle maker or colander with large holes - for shaping the Spaetzle and dropping them into boiling water.
Large pot - for boiling the water and cooking the Spaetzle.
Slotted spoon - for removing the cooked Spaetzle from the boiling water.
Skillet or frying pan - for sautéing the Spaetzle and onions.
Chopping board - for chopping the fresh parsley.
Sharp knife - for slicing the onion and chopping parsley.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier alternative.
Add cooked bacon or pancetta to the skillet with the onions for a smoky flavor.
Try using different types of cheese such as cheddar, Swiss, or fontina.
Add sautéed mushrooms or spinach to the skillet for added flavor and nutrients.
For a vegetarian version, omit the meat and use vegetable broth instead of water for cooking the Spaetzle.
Experiment with different herbs and spices such as thyme, rosemary, or paprika to enhance the flavor.
Add diced cooked chicken or ham to make it a heartier main dish.
Instead of cooking the Spaetzle in boiling water, pan-fry them in butter until golden brown for a crispy texture.
Try serving the Rahmspätzle with a side of mixed greens or a fresh salad for a lighter meal.
Top the dish with caramelized onions or fried shallots for extra crunch and sweetness.

Recipe overview

This Rahmspätzle recipe will guide you through the process of making this traditional German dish from scratch. Rahmspätzle, or creamy egg noodles, is a comforting, hearty meal that's perfect for cold winter nights or when you're in need of some delicious comfort food. This dish combines homemade Spätzle, a type of German egg noodle, with a rich, creamy sauce made from butter, onions, heavy cream, and cheese. The result is a decadent, cheesy, and satisfying meal. This recipe is straightforward and simple to follow, making it ideal for both novice and experienced cooks. Enjoy this delightful taste of Germany right in your kitchen!

Common questions

Can I use a different type of flour? Yes, you can use whole wheat flour or a mix of all-purpose and whole wheat flour for a heartier texture.
Can I substitute the heavy cream with a lighter option? Yes, you can use half-and-half or whole milk as a substitute for heavy cream, but keep in mind that the sauce may be lighter and less creamy.
Can I make the Spaetzle dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to let it come to room temperature before cooking.
Can I freeze Rahmspätzle? Yes, Rahmspätzle can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Can I add other ingredients to customize the dish? Absolutely! Rahmspätzle is versatile, and you can add cooked bacon, sautéed mushrooms, or herbs like thyme or rosemary to enhance the flavors according to your preferences.
Can I make Rahmspätzle gluten-free? Yes, you can use a gluten-free flour blend instead of all-purpose flour to make gluten-free Rahmspätzle. However, the texture may differ slightly.

Serving dishes and utensils

Large mixing bowl - Used to combine the flour, salt, and nutmeg together.
Whisk - Used to beat the eggs and milk together.
Spaetzle maker or colander with large holes - Used to press the batter through into the boiling water to form the Spaetzle.
Slotted spoon - Used to remove the cooked Spaetzle from the boiling water.
Large skillet - Used to sauté the Spaetzle with the onions and later mix in the cream and cheese.
Chopping board - Used to chop the fresh parsley.
Chef's knife - Used to chop the fresh parsley and slice the onions.

Origin stories

In the Swabian region of Germany, which is known for its hearty and diverse cuisine, you'll find a beloved local comfort food called Rahmspätzle. It's not just a simple dish of homemade noodles; it's a testament to the Swabian philosophy of "Schaffe, schaffe, Häusle baue" (Work, work, build your house). You see, the creation of Spätzle is a labor of love requiring patience and hard work – much like building a house. This is not just mere noodles we're talking about; it's a dish steeped in tradition and familial warmth, passed down from generation to generation. The Swabians even have a popular saying, "Kehrwoch isch, wenn d'Spätzle no hange", which humorously translates to "It's time to sweep when the Spätzle are still hanging", referring to the local custom of hanging the leftover Spätzle on a broom handle to dry. The inclusion of cream and cheese in Rahmspätzle adds a dimension of richness and decadence, making it a heartwarming delight on cold winter evenings.

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.