Home German Foods and Recipes How to Make Spaetlze Noodles- Easy Spaetzle Recipe
How to Make Spaetlze Noodles- Easy Spaetzle Recipe

How to Make Spaetlze Noodles- Easy Spaetzle Recipe

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make spaetzle noodles

Do you want to know how to make Spaetzle Noodles? Spaetzle are as German as…well… potatoes. This noodle side dish is versatile and delicious any way you serve it up. But, like most foods, spätzle taste best when they are hand made (special bonus points if it’s your mom cooking, and she’s using your Oma’s Spaetzle Maker)…….

How to Make Spaetzle Noodles

My mom uses the Spaetzle Maker (not the press)… so that is what I’m used to… but there are many other ways to do it. Which ever way you choose, be ready for a wonderful steamy kitchen and a bit of clean up… but it’s all worth while when you are eating these wonderful little noodles.

(And remember, if this seems like way too much effort, you can buy pre-made Spaetzle … I’ve linked them below)

Easy Spaetzle Recipe, German

(and I know there are THOUSANDS of Variation out there)

How to Make Spaetlze Noodles- Easy Spaetzle Recipe

easy spaetzle recipe

Spaetzle, a home made German Noodle, are a wonderful side dish to many meat courses... but also make a delicious main course when baked with cheese.

Ingredients

  • 1 cup Flour (all purpose)
  • 6 Tbl. Milk
  • 2 Eggs
  • ½ tsp Salt
  • ¼ tsp Nutmeg
  • Also… A pot of boiling salted water on the stove.

Instructions

  • -Mix the flour, salt and nutmeg in a medium bowl
  • -Whisk the Milk and and Egg together
  • -Slowly, add the Wet ingredients to the dry ingredients to the dry ingredients. Continuously stirring hard with a wooden spoon!
  • -Keep stirring until you have a smooth, elastic dough
    Shape the Spätzle in one of these ways… :
  • -Use a Spätzle maker… put the dough in the box, and slide it back and forth over the holes, letting the dough fall into the water.
  • -Use a Spaetzle press and by push the dough through the press into the boiling water(you can also use the press for Spaghetti Eis).
  • -Use the knife on a board method (see the video below)
  • Cook the Spa for around 8 minutes, stirring occasionally.
  • Drain and serve
https://germangirlinamerica.com/how-to-make-spaetzle/




 How to Serve Spaetzle

-As a side dish to a roast, covered in gravy –German Roast Beef with Spaetzle

-As a simple side dish … tossed with butter and fresh parsley- Spaetzle with Butter/parsley

-baked with cheese – Oma’s German Cheese Spaetzele

Where to get Spaetzle Makers

You can get any style of Spaetzle Maker you (or your Oma) prefer. My mom liked the one that looks like a cheese grater… but I know a lot of people prefer the press. (And the press can be used for other things like SPAGHETTI EIS!)

Kuchenprofi 18/10 Stainless Steel Spaetzle Plane with PusherKuchenprofi 18/10 Stainless Steel Spaetzle Plane with PusherGoldspatz Spaetzle & Potato Press, #2192Goldspatz Spaetzle & Potato Press, #2192Kuchenprofi Spaetzle Lid & Scraper in 18/10 Stainless SteelKuchenprofi Spaetzle Lid & Scraper in 18/10 Stainless SteelOriginal Kull Spaetzle Board & Scraper - Best Swabian SpaetzleOriginal Kull Spaetzle Board & Scraper – Best Swabian Spaetzle

Want to see HOW to make Spaetzle?

This is how my mom does it… with a Spaetzle Maker-

Using a Spaetzle Press- (in German, but you can see how it works)

Using a Knife and Board (I love this … clearly she has done it a thousand times)

Of course, you could always buy Spaetzle ALREADY MADE

Bechtle Egg Noodles Spaetzle 17.6 OZ (Pack of 2)Bechtle Egg Noodles Spaetzle 17.6 OZ (Pack of 2)Bechtle Egg Noodles Spaetzle 17.6 OZ (Pack of 2)Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (2 Bags)Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (2 Bags)Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (2 Bags)Maggi Spaetzle, Authentic German Dumplings, 10.5 oz ( 2 Pack )Maggi Spaetzle, Authentic German Dumplings, 10.5 oz ( 2 Pack )Maggi Spaetzle, Authentic German Dumplings, 10.5 oz ( 2 Pack )

 

 

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make spaetzle noodles

Comment(4)

  1. I remember back when I was 16 and visiting my relatives in Germany. My Oma was still alive and she made these. She didn’t use a press or spaetzle maker. She did it the same as in the last video you show and boy was she quick.

  2. OMG you cook them for 8 minutes? I would not want to eat this anymore!!!!
    They are better when made with water then with milk and then, as soon as they come to the surface of the water, they are done!!!!!!! The best way to make them and the original way, is to scrape them from the board. The difference in thickness, length and time in the water is what makes the special taste of the spätzle. Everybody that had the opportunity to compare, is in agreement!!!

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