German Spaetzle Recipe
🕒 Total Time: 1 hour 5 minutes
🥄 Prep Time: 1 hour
🔥 Cook Time: 5 minutes
🍽️ Servings: Variable
Description:
You must have a spatzle maker to use this recipe! It is a grater with very large holes and a container that passes back and forth to press the rather runny batter through the holes.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggs |
| 1/4 | cup Milk |
| 1 | cup Flour |
| 1/4 | tsp Nutmeg |
| 1 | tsp White Pepper |
| 1/2 | tsp Salt |
| 2 | cubes Bouillon |
| 2 | tbsp Butter |
| 1 | tbsp Parsley |
Instructions:
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Prepare Batter: Beat eggs in a mixing bowl, then gradually add milk while continuing to beat.
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Combine Dry Ingredients: In another bowl, mix together flour, nutmeg, white pepper, and salt until well combined.
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Mix Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients, beating continuously until a smooth batter forms. Allow the batter to rest for an hour, beating occasionally, if time allows (optional).
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Prepare Water: In a large pot, bring a gallon of water to a boil. Add bouillon powder or cubes to the boiling water for flavor.
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Form Spaetzle: Using a spaetzle press, drop small portions of the batter into the boiling water. The noodles will rise to the surface when cooked.
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Cool Spaetzle: Once the noodles float to the top, use a slotted spoon to transfer them to a bowl of ice water to cool. This helps stop the cooking process and maintains their texture.
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Drain: Drain the cooled spaetzle thoroughly using a colander.
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Final Touch: In a large skillet, melt butter over medium heat. Add the cooked spaetzle and chopped parsley, stirring until heated through and coated evenly with the butter.
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Serve: Once heated, transfer the spaetzle to serving plates or bowls. Garnish with additional parsley if desired, and serve immediately.
Nutritional Information (per serving):
- Calories: 212.6
- Fat: 9.2g
- Saturated Fat: 4.9g
- Cholesterol: 123.2mg
- Sodium: 388.9mg
- Carbohydrates: 24.9g
- Fiber: 0.9g
- Sugar: 0.3g
- Protein: 7g
Recipe Notes:
- Spaetzle is a traditional German pasta that pairs well with a variety of dishes, from hearty stews to simple salads.
- If you don’t have a spaetzle maker, you can use a colander with large holes or even a slotted spoon to form the noodles by pressing the batter through the holes.
- Be sure not to overcrowd the spaetzle in the pot while cooking, as they may stick together. Work in batches if necessary.
- For extra flavor, you can add grated cheese or sautéed onions to the finished spaetzle before serving.
- Leftover spaetzle can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a bit of butter or oil before serving. Enjoy!
