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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By hummer24
on June 18, 2013
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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.
By Flare
on January 21, 2013
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Good basic recipe. Though I had to add a little water because the dough was too thick.
By SaraAG
on October 26, 2012
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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.
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