Side Dish

Homemade Spätzle

Name: Homemade Spätzle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: german
Ingredients: 250 g all-purpose flour; 3 pcs egg large; 60 ml milk; 60 ml water; 1 tsp salt; 0.25 tsp black pepper freshly ground; 30 g butter; 2 tbsp parsley fresh, chopped (optional)

These tender, chewy German egg noodles are a delightful and versatile side dish. Made from a simple batter, they are easy to prepare and pair wonderfully with gravies or roasted meats. This recipe yields classic spätzle with a slightly rustic texture.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 349 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
3 pcsegg, large
60 mlmilk
60 mlwater
1 tspsalt
0.25 tspblack pepper, freshly ground

finishing

30 gbutter

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

spätzle maker · slotted spoon · large skillet · large bowl · large pot · wooden spoon · medium bowl · whisk

The method

Step by step

1
In a large bowl, combine the all-purpose flour, salt, and black pepper; whisk them together.
About 2 min
2
In a separate medium bowl, whisk together the eggs, milk, and water until well combined.
About 1 min
3
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until a thick, smooth batter forms.
About 3 min
Cook’s note: The batter should be thick and somewhat sticky, like a very thick pancake batter.
4
Bring a large pot of salted water to a rolling boil.
About 5 min
5
Place a spätzle maker or colander with large holes over the boiling water. Spoon a portion of the batter into the spätzle maker.
About 1 min
Cook’s note: If using a colander, use a rubber spatula or wooden spoon to push the batter through the holes into the water.
6
Cook the spätzle in batches until they float to the surface, which usually takes 1-2 minutes.
About 6 min
Cook’s note: Do not overcrowd the pot; cook in several batches if necessary.
7
Remove the cooked spätzle with a slotted spoon and transfer them to a bowl of ice water to stop the cooking, then drain well.
About 2 min
Cook’s note: This step helps keep the spätzle from becoming mushy and maintains their chewiness.
8
In a large skillet, melt the butter over medium heat.
About 1 min
9
Add the drained spätzle to the skillet and sauté for 3-5 minutes, stirring occasionally, until lightly golden.
About 5 min
Cook’s note: This step adds a lovely nutty flavor and slight crispness to the spätzle.
10
Serve immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

69%Score

Calories: 349.4kcal
Protein: 12g
Carbs: 49.4g
Fat: 11g
Fibre: 2g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover spätzle in an airtight container in the refrigerator.

Reheating

Reheat spätzle in a skillet with a little butter or oil over medium heat until warmed through.