| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3 cups all-purpose flour
- 2 large eggs
- Kosher salt
- 4 tablespoons unsalted butter; 2 tablespoons melted
- Freshly ground pepper
- Chopped fresh parsley, for garnish
Instructions
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 480 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 13 g |
| Cholesterol | 124 mg |
| Sodium | 313 mg |
Reviews
German dumplens
Do not make this recipe until it is fixed. The ratio of wet to dry is way off. I tried it and followed to the letter. Makes a dough so thick it would make pizza. It will not go through a colander, even with a meat grinder. Don’t waste your flour, eggs and butter on this recipe until it is corrected. I found a much better recipe on this website, so please try something else.
I was planning on making this to have with venison schnitzel for a family get together and decided it best to do a trial run, I am so glad I did. This dough is very thick and near impossible to press through a colander. I tried to press it through a large holed one for over 1/2 an hour and finally ended up rolling out the dough and hand cutting the noodles. Personally, to preserve flavor, the next time I attempt this I will fiddle around with the amount of flour, starting with 1 cup and adding a little at a time until proper consistency is achieved. I’ve made several types of homemade noodles over the last couple years and this is the first time I’ve had a problem when following a recipe. The flavor is the only reason I am giving this 2 stars instead of 1.
Amazingly simple and tasty – perfect student food 🙂 I have yet to see how well they go with my goulasch
Don’t know if this was an authentic spaetzle recipe or not; but, it worked for my family. I did not use a cullender or a spaetzle maker; rather I used the method my mother used. I put the sticky dough on a small cutting board and then “cut” the dough, using a knife, into the boiling water. We then sauteed them in some brown butter and served with Roast Beef and Gravy. They were delicious (the gravy made the difference!!!.
The flavor was great but the collander method did not work at all. After great struggles and a large chunk of time I eventually had to pull the dumplings by hand. If I make the recipe again, I will invest the $20 in a spaetzel maker.
these are no spaetze, just home made noodles.
use more eggs… 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer you build with the portions you make and when done mix them well before serving.
for scraping the dough a knife or a dry-wall scraper from the hardware store works good too, a metal one, without a handle,(has to be always wet, so dunk it often into the boiling water, otherwise the dough sticks on the blade) and get a thin flat board with a handle . use only about a 1/2 cup of dough at a time on the board and spread it thin before cutting. the dough has to be the consistency as this recipe calls for. they take some practise to make, but it is sure worth it! watch so you don’t burn your fingers in the boiling water!
use more eggs… 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer you build with the portions you make and when done mix them well before serving.
for scraping the dough a knife or a dry-wall scraper from the hardware store works good too, a metal one, without a handle,(has to be always wet, so dunk it often into the boiling water, otherwise the dough sticks on the blade) and get a thin flat board with a handle . use only about a 1/2 cup of dough at a time on the board and spread it thin before cutting. the dough has to be the consistency as this recipe calls for. they take some practise to make, but it is sure worth it! watch so you don’t burn your fingers in the boiling water!
I make it “nach Hausfrauenart”. I use a smooth flat board and a knife. I plop some dough on the board and use the knife to smooth it out and cut thin strips and push them into the boiling water. I learned this technique on German television.
This worked out great! I was going to feed 10 so I doubled the recipe. It was thick and sticky so I did add another 1 cup of water when mixing. I forced it thru a “screen splatter” I had as it was easier to handle than the colander. The sharp edges of the metal “screen” helped to “cut” the noodle mix and it dropped out in pretty curls. I was very pleased! Thanks!
Thank you Cafe Mozart. Tried this and it’s sooo good. Wouldn’t this be good with some sage brown butter and wiener schnitzel.