Spaetzle - Authentic German Noodles
Spätzle is a traditional German egg noodle, known for its soft texture and simple, rustic flavor. Made with flour, eggs, and a touch of nutmeg, it's a versatile dish that pairs perfectly with hearty stews, cheese, or creamy mushroom sauces. A must-try for fans of comforting German cuisine!
Equipment
- Spaetzle Press
Ingredients
- 1 cup 125 g all-purpose flour
- 1 cup 150 g semolina flour
- 4 large eggs beaten
- 1/2 cup 120 ml mineral water (sparkling)
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
- In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and nutmeg.
- Make a well in the center of the dry ingredients and add the beaten eggs.
- Begin mixing from the center, gradually incorporating the flour into the eggs. Slowly add the mineral water, stirring continuously, until the batter is smooth and slightly elastic. The batter should be thick but a little pourable. The thicker the batter, the more chew the spaetzle will have.
To make traditional spaetzle using a press:
- Bring a large pot of salted water to a gentle boil.
- Place a spaetzle press over the pot and fill it with the batter.
- Press the batter through the holes into the boiling water. The spaetzle will drop into the water and cook in about 2-3 minutes, floating to the surface when done.
- Use a slotted spoon to remove the spaetzle and transfer them to a bowl or ice bath.
To make Knoepfle using a spaetzle maker:
- Bring a large pot of salted water to a gentle boil.
- Place the spaetzle maker over the pot and add a portion of the batter.
- Slide the hopper back and forth to drop small dumplings (Knoepfle) into the boiling water. Cook for 2-3 minutes, until they float to the surface.
- Use a slotted spoon to remove the Knoepfle and transfer them to a bowl.
Notes
Flour choice: Using a mix of all-purpose and semolina flour gives Spätzle a slightly firmer texture, but all-purpose flour works well if you don’t have semolina on hand.
Sparkling water: Adding a bit of sparkling water to the dough helps make the noodles light and fluffy.
Spätzle press vs. board: While a Spätzle press is easier, the traditional method uses a board and knife to cut the dough into small pieces directly into boiling water.
Serving ideas: Serve Spätzle with cheese (Käsespätzle), creamy mushroom sauce, or as a side to stews and roasted meats.
Leftovers: Spätzle reheats well—just fry it in a little butter for a crispy, delicious twist!
Tried this recipe?Let us know how it was!