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Spaetzle (SPETZ-LAY) is a traditional, and very popular German noodle. It's excellent to use in place of egg noodles. In Bavaria, where my family comes from, we serve this with a generous healping of Austrian Goulash or as a side dish with Schnitzel (breaded cutlets). Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes".

Prep time:
Cook time:
Servings: 6-8 servings
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Ingredients

Cost per serving $0.39 view details
  • 3 eggs, beaten and frothy
  • 3 cups flour, sifted
  • 1/4 teaspoon salt
  • 1 cup milk
  • For the pan of cooked spaetzle:
  • 1 stick unsalted butter
  • chopped fresh parsley

Directions

  1. Sift the flour and add the salt into a separate bowl.
  2. In a mixer, beat the eggs until fluffy (about 3 minutes).
  3. Add the flour and milk, alternately until thoroughly combined; do not overmix.
  4. Allow the dough to rest for at least an hour; this can be refrigerated.
  5. Bring a pot of salted water to a boil.
  6. Using a spaetzle maker*, fill the well with the dough and slide it back and forth over the boiling water.
  7. Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
  8. Drain and cook in unsalted butter, garnished with finely chopped fresh parsley.
  9. *If you don't have a Spaetzle Maker, you can pour the dough into a colander with large holes and press through with a spatula.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 6 servings
Calories 418  
Calories from Fat 171 41%
Total Fat 19.4g 24%
Saturated Fat 11.22g 45%
Trans Fat 0.0g  
Cholesterol 138mg 46%
Sodium 147mg 6%
Potassium 160mg 5%
Total Carbs 49.72g 13%
Dietary Fiber 1.7g 6%
Sugars 2.49g 2%
Protein 10.7g 17%

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Reviews

  • Redneck Mike
    October 9, 2016
    I learn to cook Spaetzle inn Germany, we use regular grater to make it. Just run dough down large openings makes a great size.
    I've cooked/tasted this recipe!

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