A Word From The Cook
“Spätzle is an egg-based dumpling style noodle popular in Germany, Austria, Switzerland, and Hungary. The homemade version is easy to make, and has a tender mouthfeel superior to commercial or packaged Spätzle. ”
- 5 large eggs
- 1 cup whole milk
- Pinch of freshly grated nutmeg
- 1 teaspoon kosher salt, plus a pinch for the boiling water
- 3 1/2 cups all-purpose flour
- 1/4 cup minced mixed fresh herbs, such as chives, parsley, and thyme
- 6 tablespoons unsalted butter
- Spätzle is great served with butter and fresh herbs. We also love to top it with Gruyère cheese and sautéed onions, then bake until cheese is melted. Yummy!
Step 1 – Combine Ingredients
Whisk together milk, eggs, salt, and nutmeg.
Add flour in 3 parts, whisking after each addition.
Mix until lumps are gone and batter is thick and gooey.
Allow batter to rest for about 30 minutes.
Step 2 – Boil in Salted Water
Bring a large pot of water to boil with a pinch of salt. Boil Spätzle in batches.
Start by placing a cup of Spätzle batter into a Spätzle maker set over boiling water. (You can also press the batter through the large holes of a colander with a rubber spatula if you don't have a Spätzle maker)
Press the batter into the simmering water, and cut them away from the Spätzle maker or colander with a sharp knife.
Simmer the dumpling noodles until they rise to the surface of the water. Then cook them another minute or so.
Remove Spätzle from boiling water and rinse gently in a colander with cold water.
Step 3 – Heat and Serve
Melt butter in pan with fresh herbs.
Add Spätzle and toss until warmed through and lightly browned.
Alternatively, you can add Gruyère cheese to the top of Spätzle, and bake in an oven-proof pan or dish. Then top with onions sautéed in olive oil and salt until caramelized.
You can also try Spätzle as a side dish with this delicious Paprika Beef Goulash