What is spaetzle

Chopped parsley is nice too. Oh my goodness this recipe was easy and delicious! She made it look so easy and they were such a great addition to the goulash. Save my name and email in this browser for the next time I comment.

This eBook includes our top 25 recipes in a beautiful, easy to download format. Instructions In a medium bowl, whisk together the eggs, milk, and salt. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Share Tweet Pin Email Print. Chai Peach Clafoutis. Lentil Enchilada Casserole. Lebanese Warm Lentils. Moroccan Sheet Pan Chicken. Roasted Potato, Cauliflower, and Beet Soup.

I gave it 3 stars because its a great start. I made 2 differant batches. The first one i made it specific to the instuctions. The dough was runny, and the spaetzle came out pretty mushy even after frying.

I added almost 2 cups of flour and made a second batch, and WOW what a differance. Spaetzle should be nice and firm, not mushy. The second batch was delish. But instead of nutmeg i used garlic and onion powder to go along with my creamed chicken.

Also i boiled it in alted water. Salting the water makes a HUGE differance. Reviews: Most Helpful. Amy S. Paula B. These are wonderful. My kids love them. I do not have a Spaetzle maker, so i use a flat cheese grater. The first few times I made these I burned my hand a few times.

It worked perfectly! Glenda Schaffer. This recipe was wonderful with our Beef Strogonoff! It was a little tricky to make at first but we got the hang of it fast. What a yummy recipe! It's super-quick, uber-easy and downright delicious. I found that by using my ricer, we were able to squeeze out the spaetzle in no time at all. With the medium-sized holes, it came out perfect.

Since first reading this, I've made it about 5 or 6 times, as we've both gotten pretty tired of potatoes, and am making it tonight, to go with the Authentic Hungarian Goulash, also found on this site.

Learn how your comment data is processed. Jump to Recipe Print Recipe. Perfect texture and perfect flavor, these authentic German Spaetzle are just like you know and love them from the Swabia region of Southern Germany! Print Recipe 4. Prep Time 25 mins. Cook Time 10 mins. Total Time 35 mins. Course Pasta, Side Dish. Cuisine German. Servings 6 servings. Calories kcal. US Customary Metric. Add the flour and salt to the bowl of a stand mixer.

Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk start with using slightly less and add more as needed. Attach a dough hook to the stand mixer and "knead" the dough for minutes, or until bubbles appear see pictured instructions for details.

After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Did you try this specific recipe with water, or do you have a different recipe you use? Maybe this is the one?! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest. Servings: 8. Easy German Spaetzle are ready in only 15 minutes and make a great side for all dishes served with a sauce! Prep Time: 5 minutes. Cook Time: 10 minutes. Total Time: 15 minutes. Course: Side Dish. Cuisine: German. Calories: kcal. Author: Julia Foerster. Ingredients Cups - Metric. Cook Mode Prevent your screen from going dark. Instructions In a bowl, whisk together the flour, eggs, milk, and salt.

Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for min. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.

Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together. This makes a big batch of Spaetzle that is perfect for a big family dinner. Clean used equipment with cold water, the dough is very sticky and gets stickier when using hot water. Leftover Spaetzle can be stored, tossed with some melted butter, in an airtight container in the fridge for days.

To reheat, saute them in some butter.