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Spaetzle Recipe

Spaetzle

Adapted from Art Culinaire issue #39

Show: The Essence of EmerilEpisode: Spaetzle

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 30, 2012

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    This is a good, solid, traditional Spaetzle base. I added a bit of Nutmeg, but that was the only change I made. I don't like fancy or modern twists on the basic dumpling/noodle and this recipe is just right.

    I have used the dough in a potato ricer and it worked great. But, it also works ok using a flat grader or colander too.

    I take my boiled noodles and toss them in a colander to make sure they are dry, then brown them up in a skillet with some butter, nutmeg and parsley.

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  • on January 28, 2012

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    Great base dumpling for a number of uses (even eating a few here and there as they come out of the water!. I've used a number of spaetzel recipes over the years, and most were okay; but I've never found one I think I could settle on regularly. This is the one. They are the perfect balance of fluffy and chewy. Great recipe.

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  • on January 27, 2011

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    This was a great recipe. I sauteed green onions in brown butter and added a bit of nutmeg. Excellent. New family favorite. One of the best I have ever had...

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  • on January 25, 2011

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    I have been making traditional Polish dumplings for over 20 years. I tried this recipe for fun, to change up the dumplings in my chicken soup. This recipe is nothing short of amazing! I used an infant spoon and dropped them into the broth by baby spoonfuls. I hate to admit it, but they are better than my recipe. This is my new go-to dumpling recipe.

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  • on October 24, 2009

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    I cannot say enough about these spaetzle. I have been making them for years, trying different recipes. Just as the other reviewers comment, these are the BEST!. Not too chewy, not soggy, not too big, not too small. Perfect. Make sure to double the recipe, even triple it. That's how good they are.

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  • on April 04, 2009

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    I have made many variations for spaetzles and this is by far the best. Great in soups. I also fry them in butter and sliced onions, covered till bottom is lightly brown

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  • on February 21, 2009

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    This is by far the best recipe for spaetzle I've found. I've tried a lot of the ones here on foodnetwork.com and this is by far the best! The spaetzle cooks up nice and light and isn't overly chewy (probably from the addition of baking powder. Just be careful not to overcook them as they can get waterlogged. I sautee the little buggers in a pan with some butter, salt and pepper for a few minutes and then, the possibilities are endless...serve 'em as a side with dinner or toss them with your favorite sausage for a hearty, Bavarian breakfast. I think I hear the accordions playing...

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  • on October 01, 2008

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    I have tried so many recipes for spaetzle, but this is the best by far. The addition of the baking power makes these a little lighter. I always add whatever herbs I have on hand.

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  • on May 13, 2008

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    My favorite with the right texture and works well even with the inexpensive spaetle makers!

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  • on November 05, 2006

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    Just the recipie I was looking for! Easy and delicious Spaetzle noodles. I served mine with a brown gravy and Veiner Schnitzle.

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