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Easy German Spaetzle

Updated: May 7

Spaetzle is kind of a noodle, kind of a dumpling, and very delicious. This recipe follows what I know to be of German origin, but other countries have their version of this delicious noodle/dumpling. Hungarians make nokedli, Ukrainians make halushki and of course every family has their own take on these classics. Spaetzle can be served on its own, fried in butter, made into a cheesy casserole known as Kasespaetzle; or my favourite, served with a hearty goulash.

You will need a spaetzle maker, and there are many different varieties available. Mine is pictured below. You can even use a colander, or potato ricer to get the job done.

These spaetzle are light and airy, complimenting hearty dishes such as stew, chicken paprikash or goulash. Spaetzle is also a delicious addition to soups.


Easy German Spaetzle

Make multiple batches of this recipe for your meal, depending on the amount of people and what is being served along with it. The idea is approximately one recipe per person, so for 4 people, use 400 grams of flour and 4 eggs.


1 egg

100 grams flour (I use 00, or all purpose)

100-180 ml sparkling water

large pinch sea salt


Beat egg in a mixing bowl and add flour, Slowly add water. Start with 100 ml, and add more if dough seems to dry. Spaetzle dough should be not too dry and not to wet, but almost bubbly when stirred.


Let rest while you bring a pot of water to boil. Add a pinch of salt to the water, once a simmer has begun, set up your spaetzle maker and begin adding your dough to the hopper.


Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.


Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.


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