No, this is not a picture of scrambled eggs.
What is spaetzle? You ask. This is a picture of homemade German spaetzle noodles, a special type of egg noodle dumpling that will make both your mouth and your stomach very happy.
Wednesday was my dad’s birthday, so we decided to host a special Oktoberfest themed dinner for him to celebrate his German heritage.
My mom made Sauerbraten and Fondue, my sister Bethany made cabbage and German Potato Salad, and my sister Bailey’s fiance made a gigantic German Chocolate Cake.
I made Bavarian Lentil Soup and a ginormous freaking pot of homemade spaetzle, and our youngest sister Emily provided the beer and wine.
I thought about bringing along a batch of Caramel Apple Sangria, but I figured that beer and wine was probably enough.
I mean, it was a Wednesday night after all.
Here’s a photo of the spread:
WAY too much food.
I promptly stuffed my face, had two glasses of wine, then cuddled up with my brand spankin’ new baby nephew on the couch.
He’s just such a cuddle bug! I can hardly contain myself.
Okay, back to the food:
So if you’ve never had spaetzle before, you are in for an amazing treat. The first time I tried it I had no idea what to expect.
I don’t think I realized that it was a pasta, so the wonderful toothy-chewy texture really surprised me.
Spaetzle is basically like really condensed egg noodles.
If you HAVE had spaetzle but have never made it, you are also in for an amazing treat.
The first time I made it I completely destroyed my stove.
And by destroyed I mean made it really messy. I didn’t actually ruin it or anything.
The process also took me a good hour, at which point I had really worked up an appetite for some carbs, so I guess it all worked out in the end.
I decided to get smart about my spaetzle making and bought one of these awesome-amazing-super-duper-toys off of Amazon. I’m not usually one for kitchen gadgets which only serve one purpose, but I’m making an exception for this tool.
This little baby allows me to make spaetzle any time I want in under 15 minutes as long as I have eggs, milk, flour, and salt.
Best money I’ve spent in a LONG time. Click here to see the latest prices on the spaetzle-maker.
To make the spaetzle, you just whisk together four eggs, 1/3 cup milk, 2 teaspoons salt, and 2 cups flour.
Boil some water, then put the handy tool over the top of the pot. Pour half the batter into the cup and slide it back and forth so the batter falls through in little droplets.
Repeat with the second half of the batter and let the dumplings cook for a minute or two until they are floating. Strain them out, toss them with butter and spices, and you’re done.
I love serving this with German food (uh, obviously), but it’s also great alongside venison steaks, pork chops, or underneath a big serving of beef stew.
Heaven, I tell you!
Here’s Your Recipe!
Homemade German Spaetzle
The perfect side dish to go with all your Bavarian favorites!
Ingredients
- 4 eggs
- 1/3 cup milk
- 2 teaspoons salt
- 2 cups all-purpose flour
- 4 Tablespoons unsalted butter
- 1 teaspoon white pepper
- 1/4 teaspoon nutmeg
Instructions
- In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
- Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
- Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
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Nutrition Information
Yield 6 Serving Size 1 cupAmount Per ServingCalories 276 Total Fat 12g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 5g Cholesterol 145mg Sodium 761mg Carbohydrates 33g Fiber 1g Sugar 0g Protein 9g
These German noodles are also spelled: Spätzle or spätzle, but often misspelled as: spätzle, spatzel, spatzels, spatzels, spaetzel, spatzles, spetzel, spetzle, spätzel.
Comments
I would stuff my face too!! This looks delicious!!
Thanks, Gaby! It was a blast to put all this together.
The recipe sounds really good. I subbed the flour with whole wheat flour and it was delicious.
If you don’t have a spätzlemaker (and don’t mind a bit bigger pieces) you can sub the milk with buttermilk and use a spoon to portion spätzle for spätzle. Just cut a bit of dough off (only the tip of a table spoon) and dump it in the boiling water. That’s how I make them (when I’m not too lazy and buy them in the first place). They will take longer but you can make them without the spätzle maker. Aaand in austria (and I think in germany too) we use spätzle even for sweet food like “opfespotzn” (apfelspätzle/ applespätzle – they are like little dumplings with applesauce… with thick appleslices) but for those we don’t add pepper… of course..
Thank you for the recipe (as I said I always boght them or made the cheap water/flour/salt-version)
Thanks for all the tips, Petra!!
I like your approach to spaetzle a very simple type of pasta or dumpling which I really miss and I am now making them in Tokyo using the simple spoon. I must try to find some real apfelsauce.
But I remember from Vevey in Suisse spaetzle with basil sauce mit Parmegianna
Why would you apologize to men for posting a picture of yourself with your baby?
Great question, Carla! I’m deleting that out right now. Thanks for keeping me on point 🙂
My family has always made spaetzle and topped with carmelized onions(in butter), grated swiss cheese and bread crumbs. YUMMY!
That sounds amazing!!
They r damn good
Hey Anetta,
Do you know how may servings your recipe makes?
Thanks!
Taura
Hi, Taura – about 4 to 6 servings
Im Giving this a try right now. Putting the dumplings into chicken paprikash. I bought this handy tool as I saw it on your blog. Hopefully much quicker than my previous method!
Oooh spatezle and paprikash sounds so good right now!
I’m trying your recipe now, with help from my Little One! My dad always made homemade spaetzle and I could never bring myself to buy it pre-made. The only thing I noticed while mixing is that your recipe seemed way too thick (too much flour) for what I’ve made in the past, but then again it could be because of my “helper” hah. We added some more milk and 2 more eggs and now it looks like what I remember. Can’t wait to eat it, thank you! I also always use the spoon method because, like you, I try not to spend money on kitchen gadgets when I can make do without. I also can’t wait to try your fondue and beer-cheese soup recipes!
Oh and one more thing! I’ve made it both with just tossing in butter/spices OR frying with butter after cooling. Both are good, but I happen to like it fried after cooling better. Because everything fried is better….heh. Bad habits.
Can’t help but feel that the gadget takes all the fun out of it! My grandmother always made it by putting a big lump of the dough on a cutting board and then kind of sliding a knife sideways toward the hot water, taking a little of the dough each time and plopping it in. It was a real technique. When we were kids, she’d let us try and of course they’d all be too big or too small. But it was fun. And kind of fascinating to watch.
We’d always have it with gravy and fried breadcrumbs. Sometimes with the spätzle fried a little in the frying pan, but not usually. Haven’t had it in so many years. I’ve been hunting for recipes because it’s just about time I did.
I more of less followed you recipe, I used a potaoe ricer to deliver the dough/batter to the water. My ancestry is Spanish/Cuban, I sauteed in olive oil and garlic and chopped green onion. Finished off hot beer brats and mushroom soup as a casserole.
Most comforting.
Where does the 4 T of unsalted butter come into the recipe? Is it room temp, melted? There’s no mention of it other than in the ingredients.
Room temperature is best. It’s used to toss with the hot spaetzle at the end. Check out the last line of the instructions 🙂
From the picture of your spread and the amount of butter, I would say this recipe serves 8-10.
Sounds delicious by the way.
Will you please make a bookmarable recioe available. I hate reading throygh am the blah blah blah to make a recipe. No offense.
Hi Penny,
This is my personal blog and contains lots of my own stories and anecdotes. I’m sorry if scrolling past a few paragraphs of text is too much work to reach the FREE recipe.
Hi. I’m sure I’m not the first (idiot) who has asked, but after I make this for MY father (who disowned me) on his birthday, can *I* come cuddle with you on the couch? I don’t spit up (unless I drank way too much, then sh*t happens, ya know?) and you won’t need to change me(in fact you will beg me to change MYSELF). No need to be careful with my noggin – my soft spot closed up(after I already HAD been dropped on it). I can crawl (ergo the afore mentioned drinking too much) and even walk (stagger). When I turned 27, i stopped (publically) using a nuk (some call them a passie which is incorrect – it is called a nuk!). My hands aren’t (usually) sticky and I can verbally communicate. I have my own crib. I eat solid food and can (usually) feed myself. If you like sports o will (pretend to) root for your favorite team. I enjoy the occasional (every day) nap. Grownups are always pinching my (belly roll) cheek and say I’m so (immature) cute. I am a (quazi) celebrity (some day soon if I finish this screenplay). I love (antagonizing) pets! I have a cat (held captive). However, I have no sense of humor. 😉
One thing I like to do when I take it out of the pot is toss it in a skillet with some butter and let it get a bit crisp it takes it to another level.