Spaetzle

Total Time
15mins
Prep
10 mins
Cook
5 mins

A German style noodle or dumpling- great in Turkey soup, or tossed in butter and breadcrumbs.

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Ingredients

Nutrition
  • 2 large eggs
  • 473.18 ml flour
  • 4.92 ml salt
  • 177.44 ml milk
  • Optional

  • 29.58 ml butter (optional)
  • 59.14 ml breadcrumbs (optional)

Directions

  1. In a medium mixing bowl, combine flour and salt.
  2. Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
  3. Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
  4. Drain and serve tossed in bread crumbs (optional).
  5. For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
  6. Soup version- extrude spaetzle directly into boiling soup.
Most Helpful

4 5

I essentially halved the recipe and it still turned out great! I didn't have a spaetzle maker so I pushed the dough through a small colander and it worked just fine. At the very end, I dropped in some big chunks on accident and I liked the dumplings! I put a pad of butter underneath and poured the hot spaetzle over it. So yum! Thanks!

4 5

This was very good!! I doubled the recipe and ended up reducing the amount of flour to make it easier to extrude. I also added a dash of nutmeg into the batter and then tossed with parmesan and butter after they had cooked. Since I didn't have a spaetzle maker, I put the batter in a bag with a small hole in it. The kids gobbled this up. Thanks for a great recipe.