This delicious homemade German Spaetzle recipe is incredibly easy to make and is a fantastic side dish to serve up at any meal.
Servings: 6
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Ingredients
3cupsall-purpose flour
5large eggs
¾cupwater
1teaspoonsalt
¼cupunsalted butter
Instructions
Add the flour, eggs, water, and salt to a stand mixer with the whisk attachment and vigorously whisk on high speed until it becomes almost like a thicker pan-cake batter. You may see a few bubbles in there which is a good thing. Set aside.
Next, bring a large pot of salted water to a boil.
Place a perforated pan, spaetzle maker, or colander with large holes over the pot of boiling salted water and place about a ½ cup of the dough batter onto the pan or maker and press through the holes into the water using a rubber spatula or dough scraper.
The dough will break off once pushed through into small oblong shaped dough pieces.
Once the spaetzle rises to the top, it is done cooking.
Remove the spaetzle using a slotted spoon and toss in with butter, salt, and pepper, and cook over medium heat until lightly browned or immediately cool in ice water until ready to use.
If you cooled them, add the butter to a large frying pan over medium heat until melted and then add in the drained spaetzle and heat until hot and lightly browned. Season with salt, and pepper, and optional chopped parsley.
Notes
Make-Ahead: If you cool this right after boiling, you can make these up to 2 days ahead of time. Reheat in butter and serve.How to Store: Coat with a small amount of oil, cover and keep in the refrigerator for up to 5 days. Once cool, coat in a small amount of oil, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Heat a large frying pan with 3 tablespoons of unsalted butter until melted. Add the strained and cooled spaetzle to the pan and cook for 2 to 4 minutes or until hot. Season with salt and pepper and serve.If you do not have a stand mixer, feel free to use a food processor, blender, or electric hand mixer.Do not leave the spaetzle to cool in the water for too long or else it will become waterlogged.Drain, and coat the spaetzle in a little bit of oil if you do not wish to serve them relatively soon.