SPAETZLE
Steps:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before 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
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
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
SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
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.
"SPAETZLE" GERMAN EGG NOODLES
Spaetzle are a typical dish of the German state of Schwaben. They are easy to make, wonderfully filling and go exceptionally well with cheese (baked in a casserole), roast pork or simply sprinkled with some crispy fried onions.
Provided by zetallgerman
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
- Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
- When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
- Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
- Let each noodle drop into the boiling water (don't overcrowd the pot).
- Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SPAETZLE
Steps:
- Beat the eggs. Add the flour and seasonings.
- Slowly add the milk, forming a thick batter.
- Bring a large pot of salted water to a boil.
- Using a spaetzle grid or colander and a stiff spatula, place over boiling water. Put a small amount of batter in the center and press through the holes. When the surface of the water is covered with pieces of dough, simmer three to four minutes or until cooked through.
- Drain and rinse in cold water. Drain again. Repeat with remaining dough.
- If made ahead, toss lightly with neutral flavored oil and refrigerate.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 1 gram, TransFat 0 grams
SPATZLE
Steps:
- Place the flour in a mixing bowl. Beat the eggs separately and add them to the flour, stirring with a wire whisk or electric beater. Gradually add the milk, salt and nutmeg, beating until smooth.
- Bring a large quantity of water with salt to a boil. Holding a colander over the boiling water, pour the batter into the colander. Press the batter through the holes of the colander into the boiling water with a rubber spatula or large spoon. Stir gently. The spatzle are done when they float on top of the water, in about one minute. Drain and transfer them to a clean towel to dry briefly.
- Heat the butter in a nonstick skillet and when bubbling add the spatzle with salt and pepper, tossing and stirring a few minutes. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 312 milligrams, Sugar 2 grams, TransFat 0 grams
SPAETZLE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs. Whisk in water, nutmeg, oil, and salt. Add 2 cups flour. Using your hands, mix until combined. Add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. It may not be necessary to add all of the flour. Continue using your hands to beat the dough to remove any air pockets that may have formed. Let rest for 15 minutes.
- Bring a large pot of water to a boil; add salt. Prepare an ice bath; set aside. Using an offset spatula, spread a small wooden cutting board thinly with rested dough. Cut the dough crosswise into thin pieces with the edge of the spatula, and slide into the boiling water. Alternatively, you can use a spaetzle maker. When the spaetzle begins to float, use a slotted spoon to remove and transfer to ice bath. When completely cooled, drain well, and transfer to a large bowl. Drizzle with enough oil to prevent it from sticking; toss to combine. The spaetzle may be made up to this point, 1 hour in advance.
- Heat clarified butter in a large skillet over medium heat. Add spaetzle, and cook until heated through. Season with salt and nutmeg. Serve immediately.
HELEN'S BAKED SPATZLE CASSEROLE (SPAETZLE)
I've been making spatzle since I met my husband 10 years ago. After many tries I came up with this recipe. It's best to use a spatzle press (found at German markets) but you can use a colander. It's a pretty heavy side dish or you can make it a meal and serve it with a salad. All our German relatives and friends love it. I hope you will too!
Provided by HelenG
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the spatzle, mix eggs, water, salt and nutmeg well. While mixing slowly add flour until it is mixed and smooth.
- Using a spatzle press or colander press small batches of dough into boiling water when it floats to top mix it once and continue to boil about 5 minutes(or once it floats,keep in very hot but not simmering water in separate pot, while cooking the rest). Remove it from water with long tongs and put it in casserole. Cook the rest of the dough adding to the casserole or hot water. Use butter to keep them from sticking together.
- Now for the casserole, Preheat oven to 350°F.
- Cut bacon into small strips and saute with onion, add garlic for the last few minutes.
- Drain off fat.
- In big mixing bowl add cooled spatzle, bacon mixture, shredded Havarti add salt and pepper to your taste.
- Spray 9x13 casserole with cooking spray and pour spatzle mixture in it.
- Cook about 30 minutes Just until it begins to brown.
Nutrition Facts : Calories 769.9, Fat 52.4, SaturatedFat 21.5, Cholesterol 276.4, Sodium 1390.2, Carbohydrate 43.6, Fiber 1.7, Sugar 1.3, Protein 28.9
SPAETZLE (NOODLES)
Make and share this Spaetzle (noodles) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour, salt and nutmeg together in a bowl.
- Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
- Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
- Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
- Cook noodles in the water about 5 minutes or until they rise to the surface.
- Lift noodles out and drain on paper towels.
- Brown noodles in melted butter over low heat.
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