Spaetzle is German egg noodles that are the perfect alternative side dish to potatoes or rice. Learning how to make spatzle is fun with this easy spaetzle recipe!
How to Make Spaetzle
There are many alternatives to the classic spaetzle press, but I assure you, using the real thing is worth it. I’ve tried a ricer, a colander and even a slotted spoon. I finally broke down and purchased a proper spaetzle press, but it sat gathering dust in my pantry.
When my neighbors, who have made spaetzle over a hundred times, invited me and another girlfriend over for a demo, I couldn’t refuse. Steve had a treasure in his grandmother’s press and he and his trusty side-kick, Shelli, had the process down to an art.
When it was my turn to transform my dough into noodles, I realized how ridiculously simple the whole process can be. My neighbors demonstrated how tag teaming the pressing, boiling and rinsing of the dough and noodles creates the perfect spaetzel. Using the tool passed down from his German grandmother, both Steve and Shelli taught my friend, Susan, and I how to make our own German noodles. Thanks so much for the fun afternoon!
Spatzle – Thin, Eggy Noodles
I was sent home with a gallon ziplock bag of noodles for my dinner that night. We grilled pork chops and served the spaetzle fried in butter along with some homemade applesauce. It’s the perfect base for any entree with a nice sauce or gravy like sauerbraten, beef bourguignon or any stew. It’s wonderful straight up, but frying the noodles in browned butter adds an exquisite richness along with a duality of textures, from the crispy edges to the chewy unbrowned bits. I could have eaten the whole platter. My itsy bitsy mother-in-law was visiting and she and Bill ate their share, too. This Herb-Speckled Spaetzle is fabulous, too!Print
How to make the perfect German Spaetzle. Recipe courtesy of Steve and Shelli Moss.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling, Sauteing
- Cuisine: German
- 3 cups flour
- 1 cup water, plus more to thin if needed
- 3 eggs
- 1 1/2 teaspoons salt
- Butter, to fry the spaetzle, if desired
- In a large bowl, mix flour, water, eggs and salt and beat well with a strong wooden spoon, until batter is elastic and shows air bubbles.
- Rinse your spaetzle press with cold water. Press batter slowly into 4 quarts of salted boiling water. For shorter noodles, hold the press 2-3 inches about the water. For longer noodles, hold the press 4-5 inches about the water.
- As soon as the noodles rise to the top, scoop out with a slotted spoon and rinse in cold water. Drain off excess water and plate. Repeat till batter is all gone. You may store the noodles in a ziplock bag in the fridge to warm/fry and serve within a day or two.
- When you are ready to serve, melt butter in a skillet (browning the butter is even better). Fry until golden and serve hot.