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German Spaetzle Recipe
by Foodiewife

German Spaetzle

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".

Rating: 3.8/5
Avg. 3.8/5 3 votes
Prep time: Germany German
Cook time: Servings: 6 servings

Goes Well With: austrian goulash

Ingredients

  • 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.