OMG, I just made homemade spätzle for the first time, and it’s life-changing! Seriously, those buttery little noodles are everything—perfectly chewy and ready to soak up any sauce or just enjoy as they are.
With only all-purpose flour, a touch of nutmeg, and fresh eggs, German Spätzle is so simple yet satisfying. These egg noodles become a delightful dish tossed in butter.
They offer a comforting, rich, delicious flavor. Protein and carbs put this dish into the hearty-size category, especially as a side.
Ridiculously Easy German Spatzle Recipe Ingredients
- All-purpose flour: A versatile carbohydrate; forms the base of the spätzle.
- Eggs: Packed with protein; they add richness and binding.
- Nutmeg: Optional spice; provides a warm, subtle flavor.
- Milk: Adds creaminess; enhances the dough’s texture.
- Butter: Adds richness; gives spätzle a silky finish.
Ridiculously Easy German Spatzle Recipe Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 4 large eggs
- 1/2 cup milk or water
- 2 tablespoons butter (for tossing cooked spätzle)
- Salt for the water
How to Make this Ridiculously Easy German Spatzle Recipe
1. In a big mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of ground nutmeg (if using).
2. Create a well in the middle of your dry components and crack in four large eggs.
3. Slowly combine the eggs and flour using a wooden spoon or spatula.
4. Combine 1/2 cup milk or water with the mixture, and stir until you have a thick, smooth batter. It should be just slightly sticky and not at all runny.
5. Take a big pot of water. Add a lot of salt. Make it boil.
6. Use a spätzle maker, spaetzle press, or colander with large holes to force the batter into the boiling water. Batch this step to prevent crowding the pot.
7. Let the spätzle cook for around 2-3 minutes, or until they rise to the surface.
8. Using a slotted spoon, remove the cooked spätzle and transfer them to a colander. Drain well.
9. In a large skillet over medium heat, melt 2 tablespoons of butter. When the butter is foaming, add the spatzle and toss to coat in the butter. Let them sit for a few moments until they begin to get some brown color, then continue gently tossing to lightly brown them all over.
10. Serve without delay, as a side dish or with your favorite sauce or accompaniment.
Ridiculously Easy German Spatzle Recipe Equipment Needed
1. Mixing bowl
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Large pot
5. Spätzle maker, spätzle press, or colander with large holes
6. Slotted spoon
7. Colander
8. Large skillet
FAQ
- What is the best way to form the spätzle noodles?A spätzle maker, colander, or grater with large holes can be used to press the dough into boiling water.
- Can I prepare spätzle ahead of time?Certainly! Spätzle can be prepared in advance and stored in the refrigerator for as long as 2 days. When you’re ready to serve them, simply reheat in a skillet with a touch of butter.
- Can I freeze spätzle?Certainly. Following the preparation process, allow the spätzle to cool. Then, pack it into bags that are safe for freezing and keep it up to 3 months in the freezer. When you’re ready to eat, defrost the spätzle and reheat it in a skillet.
- What can I serve spätzle with?Rich gravies (0), roasted meats (1), and simple dishes like Käsespätzle, made with sautéed onions and cheese (2), form the trio of classic Spätzle pairings.
- Is nutmeg necessary in this recipe?Nutmeg contributes a classic flavoring, but it is optional. You can leave it out if you want a blander baseline.
- Can I make this recipe gluten-free?Although spätzle, in its traditional form, uses all-purpose flour, you can try using gluten-free flour blends, even though they might give a different texture.
- How do I know when the spätzle is done cooking?The spätzle is finished when it rises to the top of the boiling water, usually taking 2-3 minutes.
Ridiculously Easy German Spatzle Recipe Substitutions and Variations
A gluten-free flour blend can be substituted in a 1:1 ratio for all-purpose flour.
Regular salt can be replaced with sea salt or kosher salt.
Ground white pepper or a pinch of cayenne can serve as substitutes for ground nutmeg.
If needed, two additional egg whites can be substituted for one large egg.
Almond or soy milk can be used in place of regular milk. These are just two examples of non-dairy milks; several other options are available.
Pro Tips
1. Use Fresh Nutmeg: If you choose to include nutmeg in the recipe, consider using freshly ground nutmeg for a more robust and aromatic flavor.
2. Rest the Batter: After mixing the batter, let it rest for about 10-15 minutes. This helps the flour to fully hydrate, leading to a smoother texture in the cooked spätzle.
3. Test a Single Spätzle First: Before cooking the entire batch, drop a small amount of batter into the boiling water to test the consistency. If it falls apart or is too sticky, adjust by adding a bit more flour or liquid accordingly.
4. Keep the Water at a Rolling Boil: Ensure that the water is at a vigorous boil before adding the batter. This helps the spätzle cook evenly and prevents them from clumping together.
5. Add Flavor and Texture with Herbs: After tossing the spätzle in butter, consider adding freshly chopped herbs such as parsley or chives for added flavor and a pop of color. You can also sprinkle a bit of grated cheese for richness.
Ridiculously Easy German Spatzle Recipe
My favorite Ridiculously Easy German Spatzle Recipe
Equipment Needed:
1. Mixing bowl
2. Wooden spoon or spatula
3. Measuring cups and spoons
4. Large pot
5. Spätzle maker, spätzle press, or colander with large holes
6. Slotted spoon
7. Colander
8. Large skillet
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 4 large eggs
- 1/2 cup milk or water
- 2 tablespoons butter (for tossing cooked spätzle)
- Salt for the water
Instructions:
1. In a big mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of ground nutmeg (if using).
2. Create a well in the middle of your dry components and crack in four large eggs.
3. Slowly combine the eggs and flour using a wooden spoon or spatula.
4. Combine 1/2 cup milk or water with the mixture, and stir until you have a thick, smooth batter. It should be just slightly sticky and not at all runny.
5. Take a big pot of water. Add a lot of salt. Make it boil.
6. Use a spätzle maker, spaetzle press, or colander with large holes to force the batter into the boiling water. Batch this step to prevent crowding the pot.
7. Let the spätzle cook for around 2-3 minutes, or until they rise to the surface.
8. Using a slotted spoon, remove the cooked spätzle and transfer them to a colander. Drain well.
9. In a large skillet over medium heat, melt 2 tablespoons of butter. When the butter is foaming, add the spatzle and toss to coat in the butter. Let them sit for a few moments until they begin to get some brown color, then continue gently tossing to lightly brown them all over.
10. Serve without delay, as a side dish or with your favorite sauce or accompaniment.
