| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 159 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 78 mg |
| Sodium | 131 mg |
Reviews
Watch the video if you haven’t made spaetzle before. They turned out perfectly for me. I used a spaetzle grater which makes the process much easier.
This just didnt taste very good truthfully. It was “ok”.
Flavor was great but as others have noted, you have to fiddle the recipe to get the correct consistency of the batter. The printed instructions are not what is shown in the video.
Great recipe! Tastes just like my Grandma’s.
Turned out great, so easy. Took another reviewers suggestion & put it in the frig for a while, added some penzeys fox point blend for flavor to go with what I was serving, & used my potato ricer. Super easy, & delicious!
It’s all about the consistency of the batter it can’t be too thin or too thick once you get that right they come out great. I just eyeball it.
I’m not a spaetzle expert but my family loves this! The pepper and nutmeg give it extra flavor over many of the other recipes on this website.
Nope. Not the spätzle I grew up with. This recipe here calls for no resting time for the dough. My family always lets it wait in the fridge for 1-8 hours (my grandmother mixes it right after breakfast if she’s making it for dinner).
The size here is also very different than I’ve ever seen—far too small. But this is what you get if you use a small holed colander instead of a spätzle press ($5 on Amazon).
Tyler’s process might taste good, but it ain’t traditional. Not close.
The size here is also very different than I’ve ever seen—far too small. But this is what you get if you use a small holed colander instead of a spätzle press ($5 on Amazon).
Tyler’s process might taste good, but it ain’t traditional. Not close.
Tyler Florence, if you mispronounce spaetzle one more time, I will have to personally find you and correct you. It’s driving me crazy. Also, those are knoepfle, not spaetzle.
My Mom and Oma used to make these all the time. They never measured, just eyeballed it. I made this exactly like the recipe and it came out too thin. Next time I will make with just one egg and add freshly chopped parsley like Mom used to make it. With Mom’s goulash, it’s my favorite meal of all time.