Spaetzle

Yield:
6 servings
Level:
Easy
Ingredients
Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.


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    First, the bad reviews...added butter to the dough, that was for the frying. I was trying the spaetzle to make a spinach, goat cheese tomato red onion side dish for my son. I will use Tyler's mustard mushroom sauce and add the above ingredients. I am trying to copy the Goat Cheese Spaetzle at Julius Mienl in Chicago...the spaetzle is spot on for this although I will reduce the amout of salt to 1/4 to 1/2 tsp. It makes very small servings though!
    Try spraying PAM or some other spray shortening on your colander before you put the dough in. It will make all the difference in the world. And use an Oven Mit to hold it so that the steam doesn't burn your hand.
    Good basic recipe, made pumpkin Spartz for the holiday. 
     
    I pipe into simmering water to cook, the sauté it to give it more flavor.
    I had never eaten or seen spaetzle but I wanted to try it. I followed the recipe for the dough but it was very sticky even after resting so I had to sprinkle some flour on it. My colander had some round holes and also some longer holes but because the dough was so sticky it was hard to push through. I didn't read that anyone else had this problem so maybe it was something I did. I did have trouble holding the colander over the hot water because of the steam. I got enough out of the recipe for myself to try it but it wasn't all that great. Please let me know if I was doing something wrong.
    The same thing happened to me. We ended up bailing on the spaetzle and making noodles instead. So disappointed. 
    Good basic recipe. Though I had to add a little water because the dough was too thick.
    Love.  
    I make spaetzle at least once a month and always refer back to this basic, easy to follow recipe.  
     
    Tip from my boyfriend's German grandmother: place the batter in a covered container in the fridge while you wait for the water to boil (or you can stick it in the freezer if things are moving along quickly. The cold environment helps to produce a firmer batter, without having to add extra flour (and risk dry-tasting dumplings. It also helps to prevent the dough from spreading too thin or becoming stringy once it hits the water. Just be sure to use the batter immediately after removing from the fridge. 
    The simplicity of this recipe also allows for endless creativity -- I often add a dash of nutmeg, basil, or whatever herb I have readily available. I've also had it with a homemade bolognese meat sauce and it was OUT OF THIS WORLD delicious.
    Great, very helpful. 
    Love spatzel. either with gravy or just sauted in butter with salt & pepper. If you want a spatzel maker, Bed,Bath & Beyond has them. If not in store they will order for you. Makes perfect little dumplings.
    My German in laws said the spaetzle was as good as anyone in their family makes. Spaetzles were soft and light - much softer than most recipes. I doubled it up and mom-in-law took it for lunch! Served it with Sauerbrauten, (German pot roast, and fried eggplant. Go to recipe for sure!
    Best recipe for spaetzle ever for taste and ease in prep - particularly getting it into the boiling water! Two notes: I use 1/4 nutmeg and double the recipe for three to four. Yummy goodness!
    Loved this recipe! I substituted the 1/2 teaspoon nutmeg for 1/2 teaspoon of garlic powder and it was delicious - I did this because I wanted to serve mine with a pasta sauce. Very easy to make - I used my box grater and just put the mixture on the inside and used the back my spoon to push it out the holes - perfect size and texture.
    Really love the thicker consistency of this. My go to recipe now
    I have been researching how to make spaetzle for a while now, and this recipe got such positive reviews that I decided to use it for my first attempt. I went down to my local kitchen supply store hoping to find a spaetzle sieve, but no luck. I ended up picking up a small perforated pizza pan with holes about 1/4" W, and a plastic dough scraper. Holding the pan over the simmering water I scooped some dough onto the pan and pushed it through with the flat edge of the scraper. It worked perfectly. The consistency of the dough was just right, and the spaetzle turned out light and tender and flavourful. I will definitely stick with this recipe - and making the spaetzle was so much easier than I thought it would be! I agree with some of the other comments that the recipe is small - I think a double recipe would probably be okay for 6, if I was serving a party of 8 I would triple the recipe. This is comfort food at it's best, so why not be plentiful with it! Thanks Tyler!
    We loved it. Even my picky son ate a second helping. I did cut the nutmeg to 1/4 for this run. I may increase next time though as everyone liked the flavor. The pepper was a little strong, but no one seemed to ming. My husband lived in Germany for a while and said theses were better.
    Traditionally spaetzle dough is spread on a small hand held cutting board and cut into the water with a small knife held at a 45 degree angle. This produces a larger, meatier spaetzle. Spread the dough in a relatively thin layer. Practice makes perfect. Also, it's not necessary to do anything to the resulting dumplings except toss them with a little butter. They are a tasty side dish to most winter meat dishes.
    These are a dumplings - not noodles/pasta. Follow receipe & you'll be fine. Whisk flour before adding other ingredients, only use large eggs & let batter rest a few minutes. May need more liquid due to weather, humidity, etc. as with any pasta/dumpling.
    I made this with Goulash and it was fantastic! I added extra freshly grated Nutmeg, but I guess I love that flavor. I had trouble with the colander and slotted spoon drop methods. I ended up putting the batter in a cake decorating bag with a round tip and squeezing it into the boiling water, which worked very well.
    Perfect proportions, regardless of what the 1-3 star-reviewers say. Nutmeg level may be high if you use freshly grated. It's not pasta dough, it is supposed to be sticky. It's more thick batter than dough, since it's for a dumpling, not a noodle. It will take some effort to get through a colander or spoon. A food mill might be good, but a ricer would NOT work, if you have any idea what a ricer does. I think I'm going to have to double the recipe next time.
    I have never cooked spaetzle before today, and I have to say this was awesome. I doubled the recipe because I was scared of losing too much dough while forming the noodles. I have a food mill, but I've never used it, but thankfully I had a slotted spoon with just the right size holes. I have to question the negative reviews, but spaetzle is like any comfort food, everyone enjoys it their own way.
    It worked for me but I cut back on the nutmeg and pepper for my kids. I'm just giving it 4 stars because I would consider this only about 3 servings. I doubled it and 4 of us ate most of it but I have teenagers in the house.  
    I don't yet own a spaetzle maker so I put the dough in a pastry bag with about 1/3" hole and squirt dumplings about 1" long into boiling water - worked pretty good. In the past, I tried potato ricer and colander over water but the pastry bag worked best. Ricer did not work at all.
    I have made this recipe several time. It is delicious. I use this recipe for dumplings for chicken soup.
    This was my first time to make spaetzle and I had no idea what the batter should look like so I made it the way that I tought it should be. It turned out great. I don't hace a spaetzle maker but I used my food mill with the biggest blade and it work wonderfull, quick and fast. Will do this recipe again. Thanks Tyler for the great recipe. P.S. My husband is not a fan of noodles but he even took a second serving of this one.
    the best Spatzle I have ever tasted.
    Very easy and just how my great grandmother used to make it....she came over from Europe to Ellis Island from Austria, so there is your authenticity rating!
    This recipe worked really well for me. I was a little concerned about the consistency when I read the reviews but I did not have any problem. Easy, fast and foolproof.
     
    This is a great recipe and I've made it numerous times.
    This recipe is seriously not worth the effort. Super simple to make just tasted terrible and was all clumpy.
    By far the best recipe I've used to date. Texture wise it can't be beat and it can be adapted for any flavor, herb, or just plain. This one is a winner!
    It was super easy to make; like others, I don't understand all the bad reviews. Maybe they didn't aerate the flour and just scooped and compacted it? Overall it was quite good, but I did have to add a bit more milk than the mentioned 1/4c. I'll definitely make it again!
    I make spaetzle all of the time but don't have a set recipe; I always find myself googling for a recipe and doing something different everytime. I liked this one because I didn't have to adjust the batter at all. I did cut the recipe in half because I don't like leftovers. :) Personally I think Tyler's serving suggestions are inline as well - as I cut the recipe in half and it did yeild three servings. Each serving about one cup. I did not saute it in butter at the end. Before you think I'm a health nut I'll tell you it's because I made leg of lamb and served the spaetzle with lamb gravy :)
    I made this last night and it came out perfect. I'm not sure why all the negative reviews. If some found it too mushy, then after sauteing for a minute, it should be fine. There are not 6 "normal" size servings though. More like 4 average or 2 large. Otherwise, it was ridiculously easy and delicious!
    This recipe rocks. I don't know why there are any bad reviews here. We have (or had) a recipe for spaetzle that we've used over the years.Tonight, I had the opportunity to lay on a German dinner at my Moose Lodge. I knew it had to be schnitzel and spaetzle. Couldn't find our old recipe, so I checked here, comparing each with my (lame) memory. I decided this was close, so we went with it. I was wrong. This wasn't close to the way I used to make these noodles, this was much better. Had to do a 6x batch, and then a bit more.
     
     Our super-good spaetzle maker wore out awhile ago, so we've been using the colander and spoon method, and it was great with this batch. The texture was perfectly workable. I didn't have to add extra flour, or extra liquid, or extra seasoning, or anything else. I have to say, if somebody can't make excelent spaetzle with this recipe, that person must have a hard time using basic kitchen utensils.
     
     Thanks Tyler, this was great.
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