Spätzle
Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
- c.Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
- d.Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
- e.Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
- f.Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
- 2
Step 2
- a.Set Up for Cooking
- b.While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
- c.Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
- 3
Step 3
- a.Cook the Spätzle
- b.Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
- c.Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
- d.Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
- e.Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
- f.Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
- 4
Step 4
- a.Finish and Serve
- b.In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
- c.Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
- d.Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
- e.Remove from heat, garnish with freshly chopped parsley, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect spätzle texture is a well-beaten, elastic batter. Don't skip the vigorous beating step!
- 2If you don't own a spätzle maker, a colander with large holes or the back of a cheese grater works in a pinch. Just be careful of the steam.
- 3Cooking in batches is crucial. Overcrowding the pot will lower the water temperature and cause the spätzle to clump together and cook unevenly.
- 4The ice bath step is highly recommended. It stops the cooking instantly, ensuring a perfect chewy texture and preventing mushiness.
- 5For a richer flavor, continue heating the butter until it turns a nutty brown color (brown butter or 'braune butter') before tossing in the spätzle.
Adapt it for your goals.
Käsespätzle (Cheese Spätzle)
After sautéing in butter, layer the spätzle in a baking dish with grated cheese (like Emmental or Gruyère) and top with crispy fried onions. Bake until the cheese is melted and bubbly.
Spinatspätzle (Spinach Spätzle)Spinatspätzle (Spinach Spätzle)
Blend 1/2 cup of cooked, squeezed-dry spinach with the milk and eggs before adding to the flour. This will create vibrant green, flavorful noodles.
Herbed SpätzleHerbed Spätzle
Add 2 tablespoons of finely chopped fresh herbs like chives, dill, or marjoram to the batter for an aromatic twist.
Whole Wheat SpätzleWhole Wheat Spätzle
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add a little extra milk to get the right consistency.
Why this is on our healthy list.
Provides Sustained Energy
The all-purpose flour is a primary source of complex carbohydrates, which the body breaks down into glucose to provide sustained energy for daily activities.
Source of Protein
The inclusion of eggs and milk makes Spätzle a decent source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Frequently asked questions
One serving of this Spätzle recipe (approximately 1.5 cups) contains about 320-350 calories, primarily from carbohydrates and fats from the butter.