Spaetzle I

Spaetzle I

95
RHONDA STORY 0

"This small, dumpling-like pasta is great with Hungarian Goulash!"

Ingredients 10 m {{adjustedServings}} servings 544 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 95.9g
  • 31%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough.
  2. Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.
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Reviews 95

  1. 111 Ratings

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KSTASAILING
12/30/2003

I grew up in Bavaria in Germany, and learned a few tricks for making spaetzle. First off, addind a little nutmeg gives the noodles a much better taste. Also, adding a little club soda to them will make them a lot fluffier if that's the texture you're looking for. Lastly, my absolute favourite way of eating these is to melt butter in a pan and fry some onions, then add the noodles and a good portion of grated cheese (cheddar or emantal work wonderfully) and then fry them until the cheese starts browning.

Jeanine
11/12/2007

I was born to a german mother in Bavaria and married a man who was born to a German mother from Schwaben which is the home of Spaetzle. My mother-in-law made great spaetzle and gave me a press. I tried this receipe and it is excellent and easy. I am submitting my own enhancements which added to the recipe. I added a pinch of nutmeg. I see this mentioned a few times. I recommend it. I used 1/2 c water & 1/4 c milk for the 3/4 c water. I let the dough rest on the counter for 5 hrs before pressing. I also used canned chicken broth instead of plain water to boil the spaetzle in. I was so proud!!! My husband's german cousin also says add a few pats of butter and put in a freezer bag or container and it freezes well, ready to use. The best!!

Peripheree
12/31/2003

I lived in Germany for a number of years and I enjoy spaetzle. Milk was the liquid my German friends always used. Also, I simply use a grater (grating side down) to push the dough through...far easier than a colander and more uniquely shaped than the uniform spaetzle maker. Let the dough rest for 30 minutes after you have added all the ingredients so that the gluten can "relax". Good eating!