German Spaetzle
Learn to make homemade German spaetzle that's soft, chewy, and on the table in under 30 minutes. So good with brown butter, gravy, or cheese.
Equipment
- Spaetzle Maker, , or cheese grater
Ingredients
- 2 cups (270g) all-purpose flour
- 1 ½ teaspoons salt
- 4 large eggs
- ½ cup milk
- 3 Tablespoons butter
- grated parmesan , for serving
Instructions
- Make spaetzle dough: Add 2 cups flour and 1 1/2 teaspoons salt into a medium sized bowl. Crack the eggs into a separate small bowl and whisk with a fork. Make a well in the center of the flour and pour the 4 eggs and 1/2 cup milk in it. Mix together until well combined (it will look like a thick batter).
- Boil spaetzle: In a large pot, boil 2 quarts (8 cups) of water and 1 teaspoon salt, the reduce heat to a simmer. Using a spaetzle maker, press the noodles through the maker and into the water. Cook for 2 minutes, or until the noodles float to the top of the water. Use a slotted spoon to remove from water and move them into a bowl of ice water. Repeat until all the dough is cooked.
- Add butter: If you are not serving with a sauce, add 3 Tablespoons butter to a skillet and cook until the butter is slightly browned (about 3-4 minutes). Then and the drained spaetzle and cook another minute until warmed through. Top with parmesan cheese if desired.
Notes
Cheese: The traditional cheese used is Emmentaler cheese. You could add in 1/2 cup Gruyère, Gouda, white cheddar or swiss cheese. I prefer just butter and parmesan.
Spaetzle maker: If you don't have one, use a cheese grater and press dough through the holes using the back of a wooden spoon.
Store: Refrigerate cooked noodles for up to 4 days or keep frozen for up to 3 months. Reheat in a skillet tossed in a little warm butter.
Nutrition
Calories: 397kcal, Carbohydrates: 61g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 141mg, Sodium: 683mg, Potassium: 163mg, Fiber: 2g, Sugar: 1g, Vitamin A: 389IU, Calcium: 58mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
