Recipe: Spätzle

We first had spätzle in Germany, which probably surprises no one, and we quickly fell in love with it. It’s a very simple recipe that provides you with pillow soft egg noodles. You can make these with a Spätzlehobel (spätzle maker) OR you can push the dough through colander or you can try your hand at cutting them on the edge of a board which looked like all together too much work. Yeah the maker is a mono-tasker but for $5 it was worth it for me.

Serves 4
  1. 1 cup all-purpose flour (125g)
  2. 1 teaspoon salt
  3. 1/2 teaspoon ground pepper
  4. 1/2 teaspoon ground nutmeg
  5. 2 large eggs
  6. 1/4 cup (60ml) milk
  7. butter, for frying
  1. Mix together all the ingredients in a bowl and let the dough rest for 10-15 minutes.
  2. While waiting for the dough, bring 8 cups of salted water to a boil in a large pot.
  3. Once the water in the pot is boiling, oil your spätzle maker, pour the dough in the top and gently push the dough through the basket back and forth.
  4. Cook for about 3-5 minutes until the dumplings float to the surface, then drain the pot of water.
  5. Melt the butter in a large skillet over medium heat and add the drained spätzle and cook until it starts to brown.
Adapted from Food Network
Adapted from Food Network
Mab Made Food

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