Spaetzle

A delicious, simple, hearty egg noodle recipe that's one of Germany's most beloved side dishes.

Course Side Dish

Cuisine German

Keyword cheese spaetzle, german egg noodles, german side dish, German spatzle, pasta, spaetzle

Prep Time 10

Cook Time 5

Resting Time 15

Total Time 30

Servings

Calories 263kcal

Author Maike Corbett

Spaetzle Maker for more equipment recommendations please read the post
Slotted Spoon
Microplane optional, use if you want to grate whole nutmeg
Handheld Mixer this is my favorite handheld mixer, so much so that I was happy when my old one broke

In a large bowl combine flour, eggs, and ground nutmeg. Beat with a hand mixer and slowly pour water into the batter. Continue to beat until the batter has a thick and sticky consistency.
Cover the bowl with a towel and rest in the fridge for 15 minutes.

Fill a large pot with water and bring to a boil. Add a tablespoon of salt.
Place the spaetzle maker on top of the pot. Wet the scraper.
Pour a little bit of the batter on top of the spaetzle maker. Use the scraper to push the batter through the holes of the spaetzle maker into the simmering water.
Cook until the spaetzle rise to the top. About 2-3 minutes.
Use a slotted spoon and transfer the cooked spaetzle into an empty bowl. Repeat until you've used up the batter.

Melt butter in a large frying pan. Toss the cooked spaetzle in the melted butter and fry for about a minute. Sprinkle with fresh parsley.