Photo: Homemade Spaetzle Recipe
Ingredients
- 3 cups all-purpose flour
- 2 large eggs
- Kosher salt
- 4 tablespoons unsalted butter; 2 tablespoons melted
- Freshly ground pepper
- Chopped fresh parsley, for garnish
Directions
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
Photograph by Kate Mathis
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By Chef ACG
Bensalem, PA
on August 14, 2011
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Don't know if this was an authentic spaetzle recipe or not; but, it worked for my family. I did not use a cullender or a spaetzle maker; rather I used the method my mother used. I put the sticky dough on a small cutting board and then "cut" the dough, using a knife, into the boiling water. We then sauteed them in some brown butter and served with Roast Beef and Gravy. They were delicious (the gravy made the difference!!!.
By mngirld_12943117
Denver, 44
on December 27, 2010
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The flavor was great but the collander method did not work at all. After great struggles and a large chunk of time I eventually had to pull the dumplings by hand. If I make the recipe again, I will invest the $20 in a spaetzel maker.
By schwabe
ANCHORAGE, AK
on December 24, 2010
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these are no spaetze, just home made noodles.
use more eggs... 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer you build with the portions you make and when done mix them well before serving.
for scraping the dough a knife or a dry-wall scraper from the hardware store works good too, a metal one, without a handle,(has to be always wet, so dunk it often into the boiling water, otherwise the dough sticks on the blade and get a thin flat board with a handle . use only about a 1/2 cup of dough at a time on the board and spread it thin before cutting. the dough has to be the consistency as this recipe calls for. they take some practise to make, but it is sure worth it! watch so you don't burn your fingers in the boiling water!
Read all 7 reviews