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Spaetzle

Ingredients

  • 4 cups all-purpose flour
  • 5 eggs
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 3/4 cup water
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Spaetzle

by John Spottiswood
Time: 5 minutes prep, 6 minutes cook
Servings: 4
 

Directions

  1. In large bowl, combine flour, eggs, olive oil and salt. Add water a little at a time, stirring in to form a soft dough.
  2. Boil 2 quarts of water in a large pot. Squeeze dough out into the water by pressing through a colander with large holes or by using a Spaetzle maker (sold new on Amazon for $8-10). When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.
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Summary

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10 votes | 6558 views
6 reviews | 6 comments

This is a simple and delicious recipe for Spaetzle. My friend Helmut normally does not add oil to his Spaetzle, but we did last night because it said to on the recipe on our Spaetzle maker. I think it helped make the dough slightly easier to work with and less sticky. Feel free to do without if you prefer.

Reviews

  • August 15, 2011
    I love spaetzle! I like to cook mine in chicken or beef broth!
    2 replies
    • Rosanna
      Rosanna
      August 20, 2011
      They also drain spaetzle and the fry in butter or bacon grease. Very good. My exchange student from Berlin taught this to me.
      • John Spottiswood
        John Spottiswood
        August 15, 2011
        Agreed Randy. If we weren't serving beef broth over the Spaetzle (which we usually do), cooking it in beef broth would add a nice flavor.
      • Debbi Simms
        August 16, 2011
        Tried this before its lovely
        I've cooked/tasted this recipe!
        • Anita
          August 16, 2011
          Uncommonly
          I've cooked/tasted this recipe!
          1 reply
          • John Spottiswood
            John Spottiswood
            August 16, 2011
            Hi Anita...looks like you got cut off in the middle of this review. Hope you'll get a chance to finish it!
          • laurel lee
            August 17, 2011
            Spaetzle is ALWAYS a crowd pleaser. In Germany, it is a staple, and I think they've got it right. We LOVE it. My kids like to help make it, cannot be stopped eating it, and ... well, cleaning up after it is not my favorite part (but it's worth it. Just make sure that no matter what you serve on it (meat sauce, just cheese, or cheese and ham), make sure there's some beer or wine on the table and left over to make the cleaning up a little more pleasant. Thanks John for sharing this incredible dish.
            I've cooked/tasted this recipe!
            • Iudit Paton
              August 19, 2011
              i love to serve spaetzle with paprikash (lamb,veal, chicken or pork). it is the best for this dish.
              I've cooked/tasted this recipe!
              1 reply
              • John Spottiswood
                John Spottiswood
                August 19, 2011
                I agree it is great with paprikash. I hope you'll post your favorite paprikash recipe for us to try Ludit!
              • RobbieD
                August 26, 2011
                I made this and it turned out okay but it lacked the smoothness or most spaetzle and that spaetzle specific flavor. A little heavy.
                I've cooked/tasted this recipe!

                Comments

                • Doris Samson
                  Doris Samson
                  August 21, 2011
                  My mother used to place the dough on a wooden board and with a knife cut off small bits and scrape them into the water, it worked well and there was no mess to clean up. Thanks for the recipe.
                  1 reply
                  • John Spottiswood
                    John Spottiswood
                    August 22, 2011
                    That's a great technique tip. Thanks for sharing Doris!
                  • Pam's Midwest Kitchen Korner
                    Pam's Midwest Kitchen Korner
                    August 16, 2011
                    This is great and I have to give it a try! Thanks for the recipe!
                    1 reply
                  • Katherine
                    Katherine
                    August 14, 2011
                    My grandmother and mother used to make this. They used a large fork to drip the mixture because the colander became so messy and difficult to clean. Thanks for reminding me about Spaetzle. It's perfect on cold fall and winter days.
                    1 reply
                    • John Spottiswood
                      John Spottiswood
                      August 14, 2011
                      Thanks for the personal story Katherine. Makes me want to cook some more!