Tiny German Dumplings Spaetzle

READY IN: 35mins




  • In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
  • Beat hard with a wooden spoon to form a thick, smooth batter.
  • Continue beating for 5 minutes.
  • This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
  • Let the dough rest, covered, for 15 minutes.
  • Bring the salted water to a boil.
  • If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
  • If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.
  • Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
  • Use a large wooden spoon to press the dough through the holes in the colander into the water.
  • A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
  • Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
  • Boil the spaetzle for 4 minutes.
  • Drain in a large colander, and rinse briefly under cold running water.
  • Drain.
  • *Melt the butter in an ovenproof skillet.
  • Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F.
  • oven and bake for 10 minutes.
  • Serves 6 to 8.
  • NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.
  • Spread them out on a kitchen towel and cover them with a damp towel.
  • They will keep for several hours.
  • The Dumpling Cookbook.