Homemade Spätzle: A Delightful German Classic
Category: Main Course
Serves: 4
Cuisine: German
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Eggs | 3 |
| Water | 150g |
| Fine salt | To taste |
| Nutmeg | To taste |
| Chives (fresh) | To taste |
| Butter | 55g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~270 kcal |
| Carbohydrates | ~40g |
| Protein | ~10g |
| Fat | ~10g |
| Fiber | ~2g |
Instructions:
To prepare homemade spätzle, begin by sifting the flour into a large bowl, creating a light and airy base for your dough. Add the eggs, one at a time, and begin mixing to incorporate. Gradually add water (at room temperature), carefully pouring it in while stirring, until you achieve a smooth, thick dough. It’s important to adjust the water carefully depending on the consistency—if you’re using a potato ricer or a special spätzle maker (Spätzlehobel), the dough should be a bit firmer. If you don’t have the special tool, a potato masher will do just fine.
In a large pot, bring a generous amount of salted water to a rolling boil. This is where your spätzle will cook, so ensure there’s enough water for them to float freely as they cook.
While waiting for the water to boil, prepare the finishing touch for your spätzle. Wash and finely chop the chives. In a large frying pan, melt the butter over medium heat. Once the butter has melted and starts to bubble, lower the heat and let it gently sizzle. This will create a fragrant and flavorful base to toss your spätzle later.
Now, if you have a Spätzlehobel (a special tool designed for making spätzle), place it over the boiling water. Scoop a ladleful of the dough into the tool and slide it back and forth, allowing the dough to drop in small pieces into the water. If you don’t have the tool, you can use a potato masher to gently press the dough through the holes into the water.
As the spätzle cook, they’ll sink to the bottom and then rise to the surface when they’re ready. This should take only a few minutes. Once the spätzle float to the surface, use a slotted spoon to carefully remove them from the water.
Transfer the cooked spätzle directly into the pan with the melted butter. Sprinkle in the finely chopped chives and toss to coat the noodles in the butter, ensuring each piece is flavorful and glossy. If the dish appears too dry, add a small ladle of the reserved cooking water and toss it in the pan to bring everything together.
Serve the spätzle hot, straight from the pan, for an authentic, delicious German experience. Whether paired with a rich sauce or served as a simple side, these homemade spätzle are guaranteed to be a hit at your next meal.
Enjoy your homemade, soft and flavorful spätzle—a true delight from Germany!
