5 Ingredient Spaetzle Recipe (2024)

FAQs

How to make spaetzle without a maker? ›

If you don't have a spaetzle maker, the batter can be pressed through the holes of a colander with a spatula (just make sure to lift the colander above the boiling water so it doesn't get clogged with cooked dough). I've heard a potato ricer works well, too.

Salt the water and reduce the heat to maintain a low rolling boil. Put your Spaetzle maker on top of the pot and add about 1/2 a cup of dough at a time to it and scrape it through the holes so it can fall into the water. Let the Spaetzle cook for about 30 seconds. They are ready when they start floating to the top.

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt.

They're handy and easy to use. That being said, they're a single-use kitchen tool that isn't 100% necessary for making homemade spaetzle. Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch).

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

The batter should be somewhat thick but it should still be able to flow slowly. If it's too thick, add a tiny bit more milk until it's just right. If it's too thin, a sprinkle more flour will do the trick!

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

How long does spaetzle keep in the fridge? ›

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour.

Remove spaetzle with a slotted spoon and continue with remaining batter. Add a tablespoon of butter to bowl of cooked spaetzle to keep it from sticking while cooking remainder.

I use 2 eggs and 2 tbs milk for my spaetzle recipe (with the 1 cup of flour and 3/4 tsp salt). And a rolling boil, cooking for 2 - 3 minutes until all of the noodles are floating at the top...

Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.