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