German Spaetzle Recipe
Spaetzle (pronounced “shpet-sleh”) originated in the Swabia region of southwestern Germany, though variations of this dish can be found throughout Central Europe.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Whisk
- Spaetzle maker or colander with large holes
- Large pot
- Slotted spoon
- Skillet (optional, for frying)
- Serving dish
Ingredients
- 2 cups (250g) all-purpose flour
- 4 large eggs
- 1/2 cup (120ml) milk or water
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon butter (for serving)
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Prepare the Dough:In a large mixing bowl, whisk together the flour, salt, and nutmeg (if using).
- In a separate bowl, beat the eggs and mix in the milk or water until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a thick, sticky dough forms. The dough should be smooth but elastic. If it’s too thick, add a little more milk or water to reach the desired consistency.
- Boil Water:Bring a large pot of salted water to a rolling boil. This water will cook the spaetzle dough quickly.
- Shape the Spaetzle:If using a spaetzle maker, place it over the pot of boiling water and press the dough through the holes, letting the small pieces fall into the water.
- If you don’t have a spaetzle maker, you can use a colander or a large-holed grater. Simply press the dough through with a spoon or spatula.
- Cook the Spaetzle:Once the spaetzle floats to the surface of the water (after about 2-3 minutes), it’s fully cooked. Use a slotted spoon to remove the cooked spaetzle and transfer them to a plate or serving dish. Continue this process until all the dough is cooked.
- Optional Step – Fry the Spaetzle:For an extra layer of flavor and texture, melt a tablespoon of butter in a skillet over medium heat. Add the cooked spaetzle and sauté for 3-5 minutes until lightly browned and crispy on the edges.
- Serve:Garnish with fresh parsley or chives and serve immediately. Spaetzle pairs wonderfully with a variety of sauces, gravies, or alongside meat dishes like schnitzel, bratwurst, or beef stew.