Description
Homemade Spaetzle
Soft, pillowy German egg noodles that are forgiving, fun to make, and perfect for soaking up sauces, gravies, or browned butter.
Ingredients
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2 cups all-purpose flour (or 1 cup all-purpose + 1 cup cake flour for lighter noodles; GF 1:1 blend works too)
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4 large eggs, room temperature
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1/3 cup whole milk (or 2%, half-and-half, or even club soda for extra airiness)
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1 tsp kosher salt
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Freshly cracked black pepper, a few cracks
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Pinch of freshly grated nutmeg (optional)
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Butter, for tossing or sautéing after boiling
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Fresh herbs (parsley, chives, dill) for garnish (optional)
Instructions
1. Prep the Water
Bring a large pot of salted water to a gentle boil. Reduce heat to a steady simmer before adding noodles.
2. Make the Batter
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Whisk eggs and milk in a large mixing bowl until frothy.
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Stir in salt, pepper, and nutmeg.
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Gradually add flour (½ cup at a time), mixing with a whisk or wooden spoon until smooth. Batter should be thick but drip slowly off a spoon. Adjust with extra flour or milk as needed.
3. Form the Noodles
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Spaetzle maker: Press batter directly into simmering water.
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Colander/steamer method: Place batter in a large-holed colander and press through holes with a spatula into simmering water.
Work in batches to avoid overcrowding.
4. Cook the Spaetzle
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Let noodles simmer 1–2 minutes. They’re done when they float to the surface; cook an extra 30 seconds.
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Scoop out with a slotted spoon and transfer to a bowl. Toss with a little neutral oil if not sautéing immediately.
5. Optional Sauté
Melt butter in a skillet over medium-high heat. Add spaetzle and cook 1–2 minutes undisturbed for golden edges. Toss with fresh herbs before serving.
Notes
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Don’t overmix batter—overworking develops gluten, which makes noodles tough.
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Simmer gently; a rolling boil may break noodles.
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Rustic shapes are authentic! Spaetzle means “little sparrows,” so a little irregularity is perfect.
Nutrition
- Calories: 260 Cal per 1 cup cooked
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g