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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4.4 57
I made this spaetzle to go with sauerbraten and red cabbage. It is by far the best I've tried. I did add a 1/4 cup more flour because the dough seemed a bit thin. I like pepper a lot but if you're not a big fan, then I would only add 1/4 tsp. The spaetzle cook up like a dream, perfect consistency. Thanks Tyler, this is a definite keeper!!<br /> item not reviewed by moderator and published
So darn good. This was my first attempt, and I will say my boyfriend was skeptical and I was nervous. Thank goodness, it was easy and delicious! I used a large-holed flat cheese grater as my spaetle maker, and squished the dough through with a spatula. I also added freshly ground pepper, as we put beef stroganoff (Tyler's recipe) on top of it. I would love to make this again, and look forward to it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Good basic recipe, made pumpkin Spartz for the holiday. I pipe into simmering water to cook, the sauté it to give it more flavor. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Good basic recipe. Though I had to add a little water because the dough was too thick. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Love spatzel. either with gravy or just sauted in butter with salt &amp; pepper. If you want a spatzel maker, Bed,Bath &amp; Beyond has them. If not in store they will order for you. Makes perfect little dumplings. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Really love the thicker consistency of this. My go to recipe now item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are a dumplings - not noodles/pasta. Follow receipe &amp; you'll be fine. Whisk flour before adding other ingredients, only use large eggs &amp; let batter rest a few minutes. May need more liquid due to weather, humidity, etc. as with any pasta/dumpling. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made this recipe several time. It is delicious. I use this recipe for dumplings for chicken soup. item not reviewed by moderator and published
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. item not reviewed by moderator and published
the best Spatzle I have ever tasted. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a great recipe and I've made it numerous times. item not reviewed by moderator and published
This recipe is seriously not worth the effort. Super simple to make just tasted terrible and was all clumpy. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made this and reviewed it once before. Then, the recipe seemed.... off. It came out too runny and needed more flour, didn't saute well, etc. I had to try this again and it came out perfectly. The problem was that I used XL eggs last time, not large eggs like the recipe calls. I hope that helps other reviewers. Good luck! item not reviewed by moderator and published
I was making Guy Fieri's Jagerschnitzel (great recipe!) and wanted a drop spaetzle recipe like I had in Germany. This recipe was great. The dough was perfect consistency to push through my colander and the spaetzle was light and fluffy and delicious. I did omit the nutmeg and tossed the finished noodles with parsley since thats what I had. I will be making these again tonight for my parents and am excited to try my ricer as suggested by some other users. I would also say that 6 servings from this recipe would be small servings. I would rate this recipe as 4 servings. Mmm mmm mmm! item not reviewed by moderator and published
I tried to make this for my family for dinner and ended up having to add twice as much flower as necessary in order to get it to consistency that I could manage. It was so sticky that it wouldn't push through a colander or slotted spoon. Just stuck like a gooey mess. Anyway, after adding at least 1 1/2 more cups of flour, I got it to a consistency that I could handle and ended up just pulling off pieces by hand and tossing them into the boiling water. This rendered somewhat large spaetzel pieces, but the result was tasty! We ate it with sauerbraten w/gravy and it was wonderful! item not reviewed by moderator and published
I make spaetzle quite a bit. Tonight I was giving the dog a bath. I wanted my husband to get my recipe but I knew he would get too frustrated if I asked him to look through my index file. I can never remember if it is with the PA Dutch Chicken Corn Soup recipe or with the Swedish Meatball Recipe. It was easier to just send him to the Internet. That way I could put it together as soon as I was done bathing the dog. I knew I was in trouble when I saw the egg to flour ratio. It should be one cup of flour to one egg. (Hey, my great grandmother was German. I know these things!) I didn't want to hurt hubby's feelings so I made the recipe. Even worse idea. This recipe is awful. I should have trusted my memory. For 2 cups of flour stir in 1 tsp of salt then 2 beaten eggs mixed with 3/4 cup of milk. NO BUTTER for goodness sakes! You can add a pinch of nutmeg. If you want to add herbs okay but realize that herbs would not be authentic in a day to day recipe for spaetzle. Ditto for the butter. I use a spaetzle maker but you can use the colander method. It works just fine. Just make sure the water is at a rolling boil before you put the spaetzle batter through. If you buy a spaetzle maker do not get one that has plastic. Try to get one that is 100% stainless steel. item not reviewed by moderator and published
I've been wanting to make this ever since I visited family in Germany and tasted spaetzle for the first time. This recipe was delicious! The flavor is understated and amazing. The dumplings turned out a bit large, but still cooked perfectly. After resting, my dough was still too runny so I added extra flour and set it in the fridge to harden up a bit. Also, I only used 1 Tb of butter which was more than plenty. I just used what I had around the house, so no chives. The fresh taste would be a great addition though. item not reviewed by moderator and published
This was my first time both making and eating spaetzle. It was so easy it was almost alarming. My husband has had spaetzle all over Germany and Austria, and he said this was top-notch. He couldn't stop eating it. The batter went together in seconds; the most 'time-consuming' parts of the recipe are (a) letting the batter rest for 10-15 minutes and (b) waiting for the water to boil. I must admit, I have a spaetzle maker; I can see how it could have been much more of a pain without it. So for all you foodies out there, spring for a $15 spaetzle maker! Treat yourself, and you will keep making this recipe over and over, and loving it! item not reviewed by moderator and published
I read all the reviews and made the spaetzle anywhay. Instead of the colander, I used a potato ricer. My only complaint was that the receipe said it served 6 and we fed 4 people who wanted more. Of course, that could speak more to my guests than the effecacy of the receipe. Alll kidding aside, these were the best (and easiest) Spaetzle I ever made and will certainly make them again and ofiten. I do have to agree with your sister-in-law - Tyler is a major hunk and also can cook - what a great combo, item not reviewed by moderator and published
I also had problems getting the batter through a collander. My problem was forcing it through a hole...it kept on sliding to the side instead of down. So, I thought outside the box here. I took a zip-tip storage bag and spooned the batter in. I cut a small hole in one of the bottom corners and treated it like a piping bag. This way the batter is forced to obey me. :) The batter naturally breaks off at reasonable lengths; if it doesn't, a good pinch will fix it since you only need one hand to squeeze the bag. I hope this helps. item not reviewed by moderator and published
This was GREAT! The first time I had spaetzle I was in Munich Germany and had it at a restaurant, This tasted almost exactly the same! I can't wait to make it again. Oh and if you can't find a spoon with big enough holes use the holes of a cheese grater, that is what I did and it worked perfectly! item not reviewed by moderator and published
My wife decided to make this recipe. She's a fantastic cook. She's made Spaetzle before, but's it's been years, so she decided to ask for help from the internet in remembering the recipe. She decided to use Mr. Tyler Florence's recipe. She couldn't have done worse. The recipe needs at least double the flour. She couldn't even rice it. She had to pinch large dumplings into the water, since the traditional method of extrusion didn't work. In order to save the sauce, she ended up ruining a lovely evening's dinner. Thanks, Tyler Florence. My sister-in-law said you're hot, but not a good cook. I'll agree with the latter. item not reviewed by moderator and published
I first discovered spaetzle at an authentic German restaurant in my town and fell in love with it. I wanted to make it at home and tried this recipe. I didn't have nutmeg, so i substituted all spice, and I reduced the salt to 1/2 t and added 2 t. of powdered chicken bouillon, and tried it. While I couldn't push it though a spoon, I dropped it in small dollops into the water. I loved this recipe, and it turned out wonderful. I absoutely recommend it. item not reviewed by moderator and published
I made half a recipe, and after the batter sat, it was a thick gob of goo. Had to add considerably more liquid to get it to the appropriate consistency. Have made spaetzle before, and the taste was right on, but depending on the flour, you may need more liquid. item not reviewed by moderator and published
This is a simple and delicious side, made this for an all German Christmas Eve dinner this past year and once or twice since. A friend even found me a spaetzle maker after I complained of difficulty finding a spoon with big enough holes to squeeze the dough through. Try it with Altons Sauer Braten and some braised red cabbage. item not reviewed by moderator and published
Authentic, delicious, easy-to-make spaetzle. What's not to love? item not reviewed by moderator and published
I have been making spaetzel for years and have had it at a number of German Restaurants. Tyler's version is authentic. Although I'm not sure where the scallions come from. I've never seen a recipe or had them with the scallions item not reviewed by moderator and published
Fabulous, easy and fun to make. item not reviewed by moderator and published
I?ve lived in Germany for years, and haven?t had spaetzle this good since coming back to the States. It was so easy; I?m ashamed that it took me so long to try this recipe. item not reviewed by moderator and published
I am a self-proclaimed noodle-lover and I insisted on having spaetzle when my husband decided to make Alton's "Mighty Duck" recipe. It was great with the duck tasted fabulous, like the best in Milwaukee's four-star German restaurants! As a bonus it was extremely easy to make. I used a potato ricer and just scooped in the dough, pushed it though, shook the rice until it fell in the boiling water and took them out when they floated to the top. I loved the hint of nutmeg, but if you don't care for the spice, go easy it is pretty prominent in this recipe. I will definately make again, whenever the noodle-craving returns! item not reviewed by moderator and published
This was first time making spaetzle ever. They were a tad bland, but overall I enjoyed them. My first batch floated right to the top, but after that the next batches never moved. I would probably make them again. item not reviewed by moderator and published
quite time consuming, but so is all spaetzle... i like a little bit less of the nutmeg item not reviewed by moderator and published
I've made alot of spaetzle. These are very light - great with Swedish Meatballs. A keeper! item not reviewed by moderator and published
This was my first time making spaetzle. I used my potato ricer to press the dough. They turned out really good, light and moist. I took them out of the boiling water when they floated to the top. The butter and chives added a very nice flavor. I will make these again. item not reviewed by moderator and published
It had an ok taste, but it wasn't thrilling. Won't do it again. item not reviewed by moderator and published
I had a really hard time making the dough go through the holes in my slotted spoon, but the taste was great! item not reviewed by moderator and published
Very plump and moist. Good flavor item not reviewed by moderator and published
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. item not reviewed by moderator and published
The same thing happened to me. We ended up bailing on the spaetzle and making noodles instead. So disappointed. item not reviewed by moderator and published
Great, very helpful. item not reviewed by moderator and published

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