Traditional German Spaetzle
Spaetzle is a delightful traditional German pasta that’s incredibly versatile and comforting. Made with just a few basic ingredients, it’s a dish that transforms a simple meal into something special. Whether as a side or the main event, spaetzle is sure to impress with its soft, tender texture.
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Ingredients for Traditional German Spaetzle
The base of this recipe is all-purpose flour, which provides structure and substance to the spaetzle. We add a touch of salt for flavor, while nutmeg brings a subtle warmth that’s traditional in German cooking. A pinch of white pepper gives just a hint of spice without overpowering. The eggs are crucial for binding everything together, and whole milk ensures a rich, tender dough. Finally, butter is tossed with the cooked spaetzle for a luscious finish, and fresh parsley adds a pop of color and freshness, though it’s optional.
Traditional German Spaetzle Tips & Tricks
- If you don’t have a spaetzle maker, a colander or even a large-holed cheese grater works perfectly.
- Chill your dough briefly before pressing it. This can make it easier to handle.
- Don’t overcrowd the pot. Cook the spaetzle in batches if necessary to prevent them from clumping.
Serving Ideas for Traditional German Spaetzle
Spaetzle pairs beautifully with rich, savory dishes like beef goulash or sauerbraten. For a lighter touch, try serving it alongside a crisp green salad or roasted vegetables. It’s also fantastic tossed with a bit of browned butter and topped with grated cheese for a simple, satisfying meal.
Frequently Asked Questions
- Can I make spaetzle ahead of time?
- Yes! Cooked spaetzle can be stored in the refrigerator for up to two days. Just reheat it gently in a skillet with a little butter before serving.
- Can I freeze spaetzle?
- Definitely. Freeze the cooked spaetzle on a baking sheet, then transfer to a freezer bag once solid. They can be stored for up to three months.
Traditional German Spaetzle Recipe Walkthrough
Start by taking a large mixing bowl and adding your dry ingredients: the flour, salt, nutmeg, and white pepper. Give them a quick mix to ensure everything is evenly distributed. In a separate bowl, crack open your eggs and pour in the milk, then whisk until you have a smooth, uniform mixture.
Gradually incorporate the wet ingredients into the dry ones. Stir gently but thoroughly until you have a smooth batter. It should be thick but still pliable. Meanwhile, bring a large pot with 3 quarts of water to a rolling boil. This is where the magic happens.
Now, using a spaetzle maker or the holes of a colander, press the batter into the boiling water. The batter will form little dumplings that cook quickly. You’ll know they’re done when they float to the surface, which should take about 2-3 minutes. Scoop them out with a slotted spoon, letting any excess water drip off, and transfer them to a bowl.
While they're still warm, toss the spaetzle with butter to prevent them from sticking together. If you’re using it, sprinkle some parsley over the top for a fresh finish. Serve immediately, and enjoy!
Why This Traditional German Spaetzle Works
- Quick and easy to make, perfect for weeknights.
- Uses simple, pantry-friendly ingredients.
- Pairs wonderfully with a variety of dishes, from hearty stews to light salads.
- A fun and interactive recipe that's great for involving kids.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
- 2 large eggs
- 3/4 cup whole milk
- 3 quarts water
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional)
Step-by-step Instructions
- 1. In a large bowl, combine the flour, salt, nutmeg, and white pepper.
- 2. In a separate bowl, whisk together the eggs and milk.
- 3. Gradually add the egg mixture to the dry ingredients, stirring until well combined and smooth.
- 4. Bring 3 quarts of water to a boil in a large pot.
- 5. Using a spaetzle maker or a colander, press the batter into the boiling water.
- 6. Cook the spaetzle for 2-3 minutes, until they float to the surface.
- 7. Remove the spaetzle with a slotted spoon and transfer to a bowl.
- 8. Toss the spaetzle with butter and parsley, if desired, before serving.