Spaetzle

Recipe courtesy Tyler Florence

Show: Food 911Episode: Mother-in-Law Dumplings

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
--
Level:
Easy
Yield:
6 servings

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Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

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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Comments & Reviews

recipe Spaetzle
Kaitlin San Jose, CA 11-11-2009
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A great replacement when you can't get to Germany!
Rated: 5 stars out of 5

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. Read more
recipe Spaetzle
Darcy Walnut Creek, CA 10-21-2009
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Fantastic and Easy!
Rated: 5 stars out of 5

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!Read more
recipe Spaetzle
Fred bedrock, CO 10-11-2009
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Well Charlie, your wife must have hidden talents....
Rated: 5 stars out of 5

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, Read more
recipe Spaetzle
Jason Columbus, MS 10-08-2009
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A pain-free way to extrude the noodles
Rated: 5 stars out of 5

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. Read more
recipe Spaetzle
Mark Bemidji, MN 10-05-2009
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Just Like in Munich
Rated: 5 stars out of 5

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!Read more
recipe Spaetzle
Charlie Turlock, CA 10-04-2009
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How in the world is this person a respected chef?
Rated: 1 stars out of 5

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.Read more