In case you haven’t heard of Spaetzle before, I should explain what they are. They are German dumpling style egg noodles, made with simple ingredients like eggs, flour, and water.You can serve them in place of noodles, potatoes, rice, etc. If you don’t like nutmeg, you can use a little garlic seasoning instead or leave plain.
I’ve made Spaetzle many years before I broke down and spent the $12 on a Spaetzle maker… and then I kicked myself for waiting, it made it SO much easier. But definitely don’t feel like you have to go out and buy one to be able to make this. Just see my variations in the recipe.
SPAETZLE
3 eggs
1 cup milk
3 cups flour
1/2 tsp salt
1 tsp freshly grated nutmeg
To Serve: (optional)
2-4 T unsalted butter
1/4 cup snipped fresh chives (or parsley)
Beat eggs until foamy and combine with milk. Mix together flour with the nutmeg and salt.
Add flour to eggs a little at a time. The dough should be stiff and elastic.
Fill your hopper with the batter. (Set over pot of boiling water or soup)
If you don’t have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
If you don’t have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
Slide hopper back and forth, letting the dumplings drop into the liquid.
Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.
Drain out spaetzle using a slotted spoon.
(If you have remaining batter repeat with remaining batter).
You can serve as is, or butter.
I saute in a couple tablespoons of unsalted butter in a large skillet,
then toss in some fresh sniped chives or parsley.
Ingredients
- 3 eggs
- 1 cup milk
- 3 cups flour
- 1/2 tsp salt
- 1 tsp freshly grated nutmeg
To Serve: (optional)
- 2-4 T unsalted butter
- 1/4 cup snipped fresh chives (or parsley)
Instructions
- Beat eggs until foamy and combine with milk. Mix together flour with seasonings.
- Add flour to eggs a little at a time. The dough should be stiff and elastic.
- Fill your hopper with the batter. (Set over pot of boiling water or soup)
- If you don't have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
- Slide hopper back and forth, letting the dumplings drop into the liquid.
- Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.
- Drain out spaetzle using a slotted spoon.
- (If you have remaining batter repeat with remaining batter).
- You can serve as is, or butter.
- I saute in a couple tablespoons of unsalted butter in a large skillet,
- then toss in some fresh sniped chives or parsley.
