Traditional Spätzle Recipes

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GERMAN SPAETZLE DUMPLINGS



German Spaetzle Dumplings image

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

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

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 Recipe image

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

4 cups all-purpose flour
2 tsp salt
8 large eggs
3/4 cup milk

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

TRADITIONAL SPäTZLE



Traditional Spätzle image

Spätzle (pronounced "shpetz-luh") is a German-Austrian version of fresh pasta. Austrian chef Wolfgang Ban uses plenty of eggs, which makes the noodles very fluffy, and adds a pinch of nutmeg. This recipe makes 4 cups, which you can serve immediately with Ban's silky crème fraîche sauce, or toss with a bit of oil before freezing.

Provided by Wolfgang Ban

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 large egg yolks
4 large eggs
Kosher salt
1 whole nutmeg, may substitute ground nutmeg
2 cups all-purpose flour
3/4 cup water, divided, plus more as needed
Ice
2 tablespoons grapeseed oil, divided, or another neutral oil, such as vegetable or canola
2 cups water, divided
1 cup crème fraîche, divided
Freshly ground black pepper
1 bunch chives, for garnish, about ½ cup minced

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.

SPAETZLE



Spaetzle image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

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.

SPäTZLE (AKA SPAETZLE)



Spätzle (aka Spaetzle) image

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

½ cup all-purpose flour, plus more as needed
1 large egg
½ teaspoon kosher salt
1 pinch cayenne pepper
1 tablespoon creme fraiche, sour cream, or plain yogurt
3 tablespoons milk, or as needed

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



Spaetzle image

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

2 large eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour*
1/4 teaspoon salt
Dash pepper
1 tablespoon butter or margarine

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



Spaetzle image

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

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

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.

GERMAN SPAETZLE



German Spaetzle image

Quick and easy German spaetzle make it a snap to have a hearty meal on the table in record time. Add these tender little dumplings to your menu plans.

Provided by Diana Rattray

Categories     Side Dish     Pasta

Time 35m

Number Of Ingredients 10

For the Spaetzle:
2 cups all-purpose flour
4 large eggs
1/2 to 2/3 cup milk
1 teaspoon fine salt, or to taste (plus more for the cooking water)
1 to 2 teaspoons butter, or more, for serving
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh chopped parsley, or other fresh herbs
For Sautéed Spaetzle (optional):
4 tablespoons unsalted butter

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.



Jutta's Traditional German Spaetzle With Sauerkraut. image

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

15 ml vegetable oil
530 g all-purpose flour
20 g salt
8 large eggs
235 ml water
1 (14 1/2 ounce) can sauerkraut (or 14.5 oz of homemade)
115 g butter
25 g plain breadcrumbs

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

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From pinterest.ca


GRANNY'S GERMAN SPAETZLE - THE STAY AT HOME CHEF
In a large mixing bowl, whisk together flour, parsley, and nutmeg. In a separate bowl, lightly beat eggs. Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature. Meanwhile bring a pot of salted water to a boil.
From thestayathomechef.com


TRADITIONAL GERMAN SPäTZLE | RECIPE | TRADITIONAL GERMAN FOOD, …
Spaetzle are traditional German egg noodles that are served throughout Germany and elsewhere. Learn how to make your own at home with this easy recipe. Detailed photos are included. Allan Chapple. cookies. German Dumplings. German Goulash. German Bratwurst. Cozy up this fall with the ultimate German comfort food recipe: Jägerspätzle. This is an authentic …
From pinterest.com.au


HOMEMADE GERMAN SPAETZLE RECIPE - THE WANDERLUST KITCHEN
2014-09-26 In a medium bowl add the eggs, milk, and salt. Then, whisk together the eggs, milk, and salt. Add in the flour. Stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. Bring a large pot of salted water to a boil over high heat.
From thewanderlustkitchen.com


MAKING TRADITIONAL SPAETZLE - A CHOW'S LIFE
2021-04-21 Stir spaetzle to separate and boil 2 minutes. Using a fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. Melt 2 tablespoons butter with the bacon fat in the skillet over medium heat. Add mushrooms and sauté until beginning to soften, about 4 minutes. Add shallots and sauté until beginning to soften, about 5 minutes.
From achowlife.com


SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL TASTES …
2022-02-08 Instructions. Add flour to a stand mixer bowl. Add salt and nutmeg and blend into flour. Add the eggs and mix on a medium-low setting until well combined. Slowly add the water and mix well until the batter is smooth and shiny. Let batter rest for about 5-10 min. In the meantime, heat water in a large pot.
From alltastesgerman.com


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