I got a spaetzle maker for Christmas this year! Since then, I’ve made spaetzle at least once a week and I’ve been trying out different recipes and sauces. I hope to post some of those on the blog, but for starters, here’s a basic spaetzle recipe that can be used in a variety of recipes.
Fresh Spaetzle
Fresh and springy spaetzle that's great with sauces, dressings, or just with butter.
Ingredients
- 2 cups flour
- 1/2 cup milk
- 4 eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- 1 tsp salt
- 2 tbsp butter
Instructions
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1. Bring a large pot of salted water to a boil. Keep the water warm, but not boiling over, until you're ready to use it.
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Mix flour, milk, eggs, nutmeg, salt, and pepper until a dough forms. It should be less stiff than bread dough or rolls, but stiffer than a batter.
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Bring your pot of water up to a rolling boil. Working carefully over the hot water, press the dough through the spaetzle maker and into the boiling water. I find that it's best to do this in two batches. When the spaetzle rises to the top of the water, turn down the heat and remove spaetzle into a bowl with a slotted spoon. (Reserve the boiling water so you can cook the rest of the spaetzle.) Repeat with next batch and toss fresh spaetzle with butter to prevent sticking.
Recipe Notes
If you don't have a spaetzle maker, many websites suggest using a colander or wide grater to form the spaetzle. In my experience, this is messy and ineffective. If you don't have a spaetzle maker, use two large spoons. Scoop a large amount of the spaetzle dough onto one spoon and then break of small pieces of dough into the boiling water with the other spoon. Your spaetzle won't be as small or as pretty as it would be with a designated spaetzle maker, but it will taste just as good.
