Simple Spaetzle
The traditional German soft, pasta-like morsels. A loose pasta dough is pressed through a spaetzle maker, simmered, drained and sauteed in butter.
Ingredients
Serves: 6
- 125g plain flour
- 4 tablespoons milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1 pinch freshly ground white pepper
- 1/2 teaspoon salt
- 4 litres hot water
- 30g butter
- 2 tablespoons chopped fresh parsley
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook for 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter. Sprinkle chopped fresh parsley on top and serve.
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Reviews & ratings
Average global rating:
(561)
Reviews in English (442)
Really easy to make as a quick side for a goulash - 23 May 2016
Great recipe, the flavor is BETTER! than our favorite authentic German restaurant. The nutmeg makes it so good, my family raved. I served this with pot roast in a red wine, mushroom gravy and roasted asparagus. Thanks for sharing this recipe!! **By the way, a Ziptop bag with 4 or 5 small wholes punched with a skewer was a lot easier to handle than the strainer method. The texture was more authentic as well. - 02 Jun 2006 (Review from Allrecipes US | Canada)
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. *** Last time I used two clothespins to secure the grater to the edge of my pot. It worked perfectly!*** No more burns and the preparation went so much quicker. - 22 Jan 2006 (Review from Allrecipes US | Canada)
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