Community Pick
Swiss Spaetzle (Very Easy Homemade Noodle)
photo by Crafty Lady 13
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- Heat water in a big pot for cooking.
- Meanwhile mix flour, eggs, milk, water and salt together with a blender.
- Let rest 5 to 10 minutes and mix briefly.
- Add salt to the boiling water.
- Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
- When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
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You can prepare colorful spaetzle if you add to the dough:
- for red some tomato concentrate;.
- for yellow 1 teaspoon turmeric powder;.
- for green 1/2 cup mashed spinach;.
- for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
- And so on….
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Reviews
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This was my first time making spaetzle. I added some sauteed onion, bacon and tomato concentrate to my dish and loved every bite. It makes a tasty side dish that would compliment any meal. My colander didn't have big enough holes so I ended up using my potato masher. I enjoyed this dish so much that the next day I ordered a spaetzle maker online. I am looking forward to making this again with the spaetzle maker. Made for May 2012 Aus/NZ Swap.
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Love spaetzle and this is no exception! A very easy recipe, especially because I used my stand mixer and then the spaetzle maker. I also lightly crisped up some diced pancetta in a pan while making and cooking the spaetzle, so the whole process took about 15 minutes. We like to fry up the cooked noodles in a pan just a little bit but you have to make sure to not overcrowd the pan or the noodles will steam instead of crisping. I got a nice yellow colour for the noodles because I like to use organic eggs and they have nice bright yellow yolks. Made for PRMR and will make again. Thanks awalde! :D
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WOW, alwade, this recipe is amazing! It works out so beautifully even for someone who has never made spaetzle before. The dough was silky and soft and so nice to work with. I used my colander and it worked like a charm. My spaetzle came out a bit shorter than normally, but that was fine with me. They were super tasty and had the perfect consistency. Thank you so much for sharing this genius tip with us about using the colander, I would have never thought of that.<br/>I added 1/4 ts nutmeg, freshly ground black pepper and only about 1/4 ts salt to the dough. YUM!<br/>THANK YOU SO MUCH for this amazing recipe, Ill make it again and again, Im sure.<br/>Made and reviewed for the Best of 2011 Tag Game January 2012.
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RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well