Spaetzle

Spaetzle created by C. Taylor

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

Ready In:
15mins
Serves:
Units:

ingredients

  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 34 cup milk
  • Optional

  • 2 tablespoons butter (optional)
  • 14 cup breadcrumbs (optional)

directions

  • In a medium mixing bowl, combine flour and salt.
  • 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.
  • Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
  • Drain and serve tossed in bread crumbs (optional).
  • For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
  • Soup version- extrude spaetzle directly into boiling soup.
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RECIPE MADE WITH LOVE BY

@SuperSpike
Contributor
@SuperSpike
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"A German style noodle or dumpling- great in Turkey soup, or tossed in butter and breadcrumbs."
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  1. southcitygal
    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!
    Reply
  2. C. Taylor
    Spaetzle Created by C. Taylor
    Reply
  3. C. Taylor
    Spaetzle Created by C. Taylor
    Reply
  4. C. Taylor
    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.
    Reply
  5. SuperSpike
    A German style noodle or dumpling- great in Turkey soup, or tossed in butter and breadcrumbs.
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