Basic Spaetzle
Updated Nov. 1, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3eggs
- 1½cups flour
- ¼teaspoon salt
- ¼teaspoon white pepper
- Pinch nutmeg
- ¼cup milk, approximately
Nutritional analysis per serving (4 servings)
227 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the eggs. Add the flour and seasonings.
- Step 2
Slowly add the milk, forming a thick batter.
- Step 3
Bring a large pot of salted water to a boil.
- Step 4
Using a spaetzle grid or colander and a stiff spatula, place over boiling water. Put a small amount of batter in the center and press through the holes. When the surface of the water is covered with pieces of dough, simmer three to four minutes or until cooked through.
- Step 5
Drain and rinse in cold water. Drain again. Repeat with remaining dough.
- Step 6
If made ahead, toss lightly with neutral flavored oil and refrigerate.
- If batter is too thick to go through the colander holes, thin with additional milk
Private Notes
Comments
My German mom had a close but simpler recipe. Whisk eggs, salt and pepper. Add flour and enough water or milk and mix till smooth to make a thick but not too stiff batter, adjust as needed. Drop spoonfuls of batter into boiling salted water. When the spaetzle rises to top in a few minutes, it’s done. Drain in colander and add plenty of butter plus more salt/pepper as needed. Delicious!
Just tried this recipe and it's really straightforward and simple. I had to ad a bit more milk to loosen it up since it was very stiff, but the end result was lovely. Fried them in olive oil, butter and a mix of a red onion and a shallot. Served with a thin pork chop. Pro tip I learned from America's Test Kitchen. Spray your spaetzle maker with cooking oil spray before you put the dough in the hopper. It comes out much easier and cleanup is a breeze since the sticky dough isn't everywhere.
This recipe has a greater egg to flour ratio than some other recipes which I found good. I tossed the fresh spaetzle with a bit of olive oil to prevent sticking and to give a nice flavor. 1st day: served them with a vegetarian topping and the 2nd day re-heated the spätzle in pan with olive oil, butter, some 28% (half) cream, Parmesan, parsely and some good rosé wine. The topping was chopped-lean bacon & celery, sauteéd together in a pan with salt, pepper, herbs and caraway. Delicious!
Used to make Käsespätzle by adding caramelized onions and some grated swiss and gruyere before baking at 350 for 15 minutes. It was excellent! This yielded enough Käsespätzle for4 people as a generous side.
Delicious and straightforward recipe. I tossed it with a little browned butter and it was a great hit.
Just tried this recipe and it's really straightforward and simple. I had to ad a bit more milk to loosen it up since it was very stiff, but the end result was lovely. Fried them in olive oil, butter and a mix of a red onion and a shallot. Served with a thin pork chop. Pro tip I learned from America's Test Kitchen. Spray your spaetzle maker with cooking oil spray before you put the dough in the hopper. It comes out much easier and cleanup is a breeze since the sticky dough isn't everywhere.
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