Traditional German Spaetzle Recipes

EASY GERMAN SPAETZLE RECIPE

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.

TRADITIONAL GERMAN SPAETZLE RECIPE

Steps:

• Begin by measuring out all your ingredients, and putting a pot of salted water on the stove to boil.
• Sift the flour, and mix in the salt. Add the eggs and then add all 60ml of the water. Mix really well with a wooden spoon until the dough reaches a smooth, yet slightly runny consistency. If the dough is too dry add slightly more water until the dough reaches a thick batter-like consistency.
• Using a perforated pan or spätzlehobel, push the dough into the boiling water, creating mini Käsespätzle. The noodles are done when they float to the surface.
• Serve the spätzle noodles with other traditional German foods such as pork schnitzel or German style goulash!

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.

TRADITIONAL SPäTZLE

Steps:

• Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
• Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
• When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
• Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
• When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.

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.

JUTTA'S TRADITIONAL GERMAN SPAETZLE WITH SAUERKRAUT.

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.

SPAETZLE

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.