Are you ready for some fabulous fare from the “old country?” Try German spaetzle! This German noodle dish can be prepared many different ways but our recipe uses the Swabian variation of adding sautéed onions and cheese for yummy comfort that’s quick and easy to make.
- 9 oz all purpose flour ((about 2 cups))
- 2 eggs
- 1/2 tsp salt
- 6 tbsp water
- butter (to taste)
- Salt and Pepper (to taste)
- Bring a large pot of salted water to a boil on the stove. While this is heating, sift the flour into a bowl.
- In another bowl, whisk the eggs with the salt and water.
- Gradually add the egg mixture to the flour and whisk together by hand or using an electric mixer until the batter is well beaten and bubbly, without any clumps of flour.
- Using a spaetzle maker or cutting board and bench scraper (or a long, think chef’s knife) spread a thin layer of dough onto the board and slowly scrape strips directly into the boiling water.
- After 3-5 minutes, the first spaetzle that were added to the pot will begin bobbing to the top. This means they are cooked. They can be taken out with a skimmer and put into a colander to drain.
- Toss to coat with butter and add a sprinkling of salt and pepper. Serve hot.
Optional Frying and Topping
- Lightly pan fry in butter until light brown and a bit crispy.
- Serve sprinkled with grated cheese, crumbled bacon, chopped fresh herbs, or sautéed onions.
These noodle are fairly easy to make, especially if you have a stand mixer to assist in the preparation of the dough.
Note: dietary information calculated for basic noodles only. No toppings were included.
- Category: Pasta
- Method: Stovetop
- Cuisine: German
Keywords: German Food, Oktoberfest, Pasta, Swabian