Simple Spaetzle

    Simple Spaetzle

    Recipe photo: Simple Spaetzle
    1

    Simple Spaetzle

    (558)
    30min


    471 people made this

    About this recipe: 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 

    1. Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk to the dry ingredients. Mix until smooth.
    2. Press dough through spaetzle maker or a large holed sieve or metal grater.
    3. Drop a few at a time into simmering liquid. Cook for 5 to 8 minutes. Drain well.
    4. Saute cooked spaetzle in butter. Sprinkle chopped fresh parsley on top and serve.
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    Reviews & ratings
    Average global rating:
    (558)

    Reviews in English (440)

    keefp
    by
    0

    Really easy to make as a quick side for a goulash  -  23 May 2016

    by
    754

    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)

    by
    484

    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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