Authentic German Spaetzle (Easy)

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5 from 11 votes

Prep Time20

Cook Time5

Course: Side Dish

Cuisine: German

Servings:

Calories: 748kcal

Author: Jana Dziak

Equipment

Spaetzle Maker
Slotted Spoon
Hand Mixer or Stand Mixer Or just a large spoon and muscle.

Ingredients

3 Cups Unbleached All-Purpose Flour sifted, and more as/if needed, see notes for substitutions.
4 Tablespoons Durum Semolina Flour optional, coarse or fine both work.
1 Cup Whole Milk and more as/if needed, see notes for substitutions.
2 Large Eggs
1 Tablespoon Butter
1 Teaspoon Fine Sea Salt
⅛ Teaspoon Nutmeg feshly grated is best

For Serving (Optional)

1 Cup Breadcrumbs optional
1 Stick Butter optional

Instructions

Prep your ingredinets: sift your flour, get all of your ingredients and equipment ready and have them on hand.
Sift your flour into the large bowl you will use for making the batter and then add the eggs, milk, salt, and freshly grated nutmeg.
Start mixing and beating the ingredients:
If using a stand mixer: use the dough hook attachment. Speed 2 is what I use.
If using a hand mixer: use a low-speed setting.
If using a spoon and doing it manually: start vigorously beating the dough. Consider setting a timer for 20 minutes.
As your dough mixes, watch it. We're looking for something that is a cross between a very thick pancake batter and a sticky dough. After 5-10 minutes of mixing, do you have this? If not add more liquid or more flour and keep going.
You will know that the batter is ready to cook because bubbles will begin to appear in the dough. This will take 15-20 minutes no matter what you're using.
Now it is time to rest the batter for 20-30 minutes. Do not skip this step.
As the batter is resting: Set a large, deep pot of salted water to boil. Salt the water as if you were making pasta, you should be able to taste the saltiness.
After resting, bring your spaetzle batter to the pot of boiling water and add it to your spaetzle maker. You will likely need to add the batter in batches.
Depending on your spaetzle maker, you will either press the batter into the water or run the steel basket back and forth over the holes as the batter falls into the water underneath.
Work quickly as the spaetzle cooks very quickly. It is almost ready when it floats to the surface, but give it another 2-3 minutes to cook out any taste of raw flour.
Using a slotted spoon or skimmer, transfer the spaetzle noodles to a bowl with butter and toss.
Your spaetzle noodles are done and ready for serving or making into other dishes like cheese spaetzle, but there is one further step you can take too.

Optional Serving Method

In a large skillet, melt a stick of butter. When the foam subsides, add the breadcrumbs and stir them until golden brown and toasted. Toss your spaetzle in this and serve. You may need to add more butter if the mixture is too dry.

Notes

Storage

Spaetzle can be made ahead of time and stored in the refrigerator (covered in an airtight container) for up to 5 days.

Melt some butter in a large pan or pot and toss the Spätzle in it to heat it through again.

To freeze spaetzle: wrap it well to eliminate as many air pockets and freeze it for 3-5 months.

Ingredient Notes:

Flour | My recipe calls for unbleached all-purpose flour mixed with some fine or coarse durum semolina. You can also use double 00 flour, or make spaetzle entirely from fine durum semolina.
Liquid | I prefer to use whole milk. You can also use: water, lighter kinds of milk, a mixture of milk and water, sour milk, whey, buttermilk, or mineral water. You can also omit the liquid and use only eggs or even extra yolks.
Nutmeg | a fresh grating of nutmeg adds something extra that stays in the background flavor-wise. Entirely optional but highly recommended.
Salt
Butter | After the spaetzle is cooked, they are tossed still-hot into melted or softened butter.
Bread Crumbs | I love to toss my spaetzle in toasted sourdough bread crumbs with plenty of extra butter. Entirely optional.

Nutrition