Spaetzle Recipe

Get a large pot of generously salted water boiling—it should taste like the sea. This is important for flavoring the spaetzle as they cook.

While that heats, make your batter. In a large bowl, whisk together the flour, salt, and nutmeg until evenly mixed.

In a separate bowl, beat together the eggs, milk, and water until well combined and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until you have a thick, sticky batter. Don’t worry about a few lumps. The batter should slowly drop off a spoon—if it pours, it’s too thin; if it won’t drop, it’s too thick. Adjust with water or flour as needed. Let this rest for 10 minutes.

Once your water is at a rolling boil, it’s showtime. If using a spaetzle maker, load some batter and slide it back and forth over the pot. If using a colander, hold it over the pot and push batter through the large holes with a spatula. Work in batches—don’t crowd the pot.

The spaetzle will sink, then float to the surface after 2-3 minutes when done. Use a slotted spoon to scoop them out immediately and transfer to a colander to drain. Don’t leave them in the water or they’ll get mushy.

Repeat with remaining batter, working in batches and keeping that water at a hard boil between batches.

Heat the butter in a large skillet over medium heat until melted and starting to foam. Add all your drained spaetzle and sauté for 2-3 minutes, tossing occasionally, until lightly browned in spots.

Season with salt and pepper to taste, toss with chopped fresh parsley, and serve immediately while hot. These are best eaten fresh and steaming.

315

48g

11g

9g

2g

320mg

18% DV

8% DV

Seriously, the batter consistency matters more than exact measurements. It should slowly drop off a spoon

Don’t overcrowd the pot or the water temperature will drop and you’ll get gummy noodles

Scoop them out the moment they float—leaving them in the water makes them mushy

The butter-sautéing step at the end is optional but adds so much flavor and slight crispiness

If you don’t have a spaetzle maker, a colander with large holes or box grater works fine

Serve alongside sauerbraten, schnitzel, or beef goulash to soak up rich gravy

Top with sautéed mushrooms and caramelized onions for a hearty meatless meal

Float them in clear broths or creamy soups instead of noodles

Toss with butter and fresh herbs as an easy side for roasted meats