Homemade Spätzle
These tender, chewy German egg noodles are a delightful and versatile side dish. Made from a simple batter, they are easy to prepare and pair wonderfully with gravies or roasted meats. This recipe yields classic spätzle with a slightly rustic texture.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 349 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 3 pcsegg, large
- 60 mlmilk
- 60 mlwater
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
finishing
- 30 gbutter
garnish
- 2 tbspparsley, fresh, chopped(optional)
Equipment
spätzle maker · slotted spoon · large skillet · large bowl · large pot · wooden spoon · medium bowl · whisk
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, salt, and black pepper; whisk them together.
About 2 min
- 2
In a separate medium bowl, whisk together the eggs, milk, and water until well combined.
About 1 min
- 3
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until a thick, smooth batter forms.
About 3 min
Cook’s note: The batter should be thick and somewhat sticky, like a very thick pancake batter.
- 4
Bring a large pot of salted water to a rolling boil.
About 5 min
- 5
Place a spätzle maker or colander with large holes over the boiling water. Spoon a portion of the batter into the spätzle maker.
About 1 min
Cook’s note: If using a colander, use a rubber spatula or wooden spoon to push the batter through the holes into the water.
- 6
Cook the spätzle in batches until they float to the surface, which usually takes 1-2 minutes.
About 6 min
Cook’s note: Do not overcrowd the pot; cook in several batches if necessary.
- 7
Remove the cooked spätzle with a slotted spoon and transfer them to a bowl of ice water to stop the cooking, then drain well.
About 2 min
Cook’s note: This step helps keep the spätzle from becoming mushy and maintains their chewiness.
- 8
In a large skillet, melt the butter over medium heat.
About 1 min
- 9
Add the drained spätzle to the skillet and sauté for 3-5 minutes, stirring occasionally, until lightly golden.
About 5 min
Cook’s note: This step adds a lovely nutty flavor and slight crispness to the spätzle.
- 10
Serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 349.4kcal
- Protein
- 12g
- Carbs
- 49.4g
- Fat
- 11g
- Fibre
- 2g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover spätzle in an airtight container in the refrigerator.
Reheat spätzle in a skillet with a little butter or oil over medium heat until warmed through.
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