EASY GERMAN SPAETZLE RECIPE
Easy German Spaetzle are ready in only 15 minutes and make a great side for all dishes served with a sauce!
Provided by Julia Foerster
Categories Side Dish
Time 15m
Number Of Ingredients 4
Steps:
- In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
- Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
- Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
- 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.
Nutrition Facts : Calories 296 kcal, Carbohydrate 48 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 164 mg, Sodium 940 mg, Fiber 1 g, ServingSize 1 serving
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
GERMAN SPAETZLE
Love this recipe! Simple, but delicious! I learned to make it in school originally, but have tweaked the recipe to add more flavor and make it more authentic.
Provided by HomemadeChef
Categories German
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
- Bring a large pot of salted water to boil.
- Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
- Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
- Add butter to a saucepan and melt over medium-high heat.
- Add spaetzle and saute. (Add onions and garlic for extra flavor.).
- Serve and enjoy!
Nutrition Facts : Calories 210.4, Fat 9, SaturatedFat 4.8, Cholesterol 110.4, Sodium 239.6, Carbohydrate 24.8, Fiber 0.9, Sugar 0.2, Protein 6.9
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
GERMAN SPAETZLE
Steps:
- Gather the ingredients.
- Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
- Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
- In a small bowl, whisk 1/2 cup of milk with the eggs.
- Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
- Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
- The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
- Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
- At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
- Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
- Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.
Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.
What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4.
Provided by Um Safia
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with water, add oil, and bring to a boil.
- Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency.
- Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
- When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
- In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
- Place in a preheated oven at 200 C for 15 minutes.
- This is also delicious reheated the next day with a little bit of butter.
Nutrition Facts : Calories 454.2, Fat 19.1, SaturatedFat 9.3, Cholesterol 242.2, Sodium 1503.3, Carbohydrate 55.5, Fiber 3.3, Sugar 1.7, Protein 14.2
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
More about "spaetzle german recipes"
EASY HOMEMADE GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 2 mins
GRANNY'S GERMAN SPAETZLE - THE STAY AT HOME CHEF
From thestayathomechef.com
CHEESE SPAETZLE RECIPE (GERMAN KäSESPäTZLE) | PLATED …
From platedcravings.com
WHAT IS SPäTZLE (SPAETZLE) AND HOW TO COOK THE PERFECT …
From masterclass.com
SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL …
From alltastesgerman.com
OMA'S GERMAN CHEESE SPäTZLE - KäSESPäTZLE (GERMAN …
From quick-german-recipes.com
EASY HOMEMADE GERMAN SPAETZLE RECIPE - HOUSE OF …
From houseofnasheats.com
GERMAN SPAETZLE WITH CABBAGE - COUNTRY AT HEART …
From countryatheartrecipes.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
OMA'S GERMAN SPAETZLE RECIPE ~ EASY HOMEMADE NOODLES
From quick-german-recipes.com
GRANDMA'S GERMAN SPAETZLE - MY FARMHOUSE TABLE
From myfarmhousetable.com
GERMAN SPAETZLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
BEST GERMAN SWABIAN SPAETZLE RECIPE: FAB FARE FROM …
From foodal.com
SPAETZLE RECIPE FOR GERMAN NOODLES | THOMAS SIXT FOODBLOG
From thomassixt.de
GERMAN SPAETZLE RECIPE - STEP BY STEP SPäTZLE
From tasty-german-recipe.com
HOMEMADE GERMAN SPAETLZE RECIPE - ONLINE CUISINE STORE
From mdscuisine.com
HOMEMADE GERMAN SPAETZLE RECIPE - CHISEL & FORK
From chiselandfork.com
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) - THE DARING GOURMET
From daringgourmet.com
HOMEMADE SPAETZLE RECIPE – NO NEED TO GO GERMANY IN LOCKDOWN
From charlietrotters.com
KäSESPäTZLE (GERMAN CHEESE SPAETZLE) - RECIPES FROM EUROPE
From recipesfromeurope.com
HOMEMADE GERMAN SPAETZLE DUMPLINGS RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
HOMEMADE GERMAN SPAETZLE RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
GERMAN HOMEMADE SPAETZLE RECIPE | ORIGINAL TRADITIONAL PASTA
From theomaway.com
SPAETZLE RECIPE | EATINGWELL
From eatingwell.com
AUTHENTIC GERMAN AUSTRIAN SPAETZLE WITH CARAMELIZED ONIONS
From 31daily.com
HOW TO MAKE SPAETZLE (GERMAN EGG NOODLES) - DELISHABLY
From delishably.com
RECIPES: BECHTLE TEIGWAREN
From bechtle-teigwaren.de
HOMEMADE GERMAN SPäTZLE RECIPE (SPäTZLE) - CHEERFUL COOK
From cheerfulcook.com
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) | LIVE EAT LEARN
From liveeatlearn.com
EASY SPAETZLE RECIPE - COOK WHAT YOU LOVE
From cookwhatyoulove.com
AUTHENTIC GERMAN SPAETZLE RECIPE - CHENGUINS
From chenguins.com
TRADITIONAL GERMAN SPAETZLE - RAMSHACKLE PANTRY
From ramshacklepantry.com
STUTTGARTER SPAETZLE - GERMANFOODS.ORG
From germanfoods.org
SPAETZLE: 9 RECIPES FOR THIS DELIGHTFUL GERMAN SIDE DISH
From greatist.com
HOMEMADE GERMAN SPAETZLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
KäSESPäTZLE - GERMAN CHEESY SPAETZLE - RAMSHACKLE PANTRY
From ramshacklepantry.com
GERMAN SPAETZLE WITH MUSHROOM SAUCE - JäGERSPäTZLE
From savorynothings.com
SPAETZLE SOUP - THERESCIPES.INFO
From therecipes.info
PERFECT HOMEMADE SPAETZLE RECIPE - CHEF BILLY PARISI
From billyparisi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love