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Homemade Spaetzle

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Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

I love spaetzle. It’s so comforting and German. It’s pasta with a twist, with some crunch, with some extra butter, and some herbs when you feel like it. This recipe from TK member Candi reminded me how great and versatile spaetzle can be.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

One of the things I like about her recipe is that it is 4-ingredient cooking, and they were all things that I had on hand. I of course couldn’t help myself and made it 5-ingredient cooking. I added mustard powder for a little extra flair and color. But you don’t have to.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Begin by adding the flour to a large bowl.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

To that add the salt …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And the mustard powder …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And mix it all together.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Next come the wet ingredients. Beat the eggs …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And add them to your mixture.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Then add the water.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Begin to stir it all together and work out all of the lumps.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

It will be the consistency of a batter, slightly elastic but able to pour easily.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Bring some water or stock to a rolling boil. Add a bit of salt if your liquid is salt-free.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Have a colander and a pastry scraper or spatula ready. You could also use a spaetzle maker but I didn’t have one so I used a colander with large holes.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Pour the dough into the colander. You’ll want to keep it above the steam so that it doesn’t cook before it gets pushed through the holes.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Press it through the colander with the pastry scraper or a spatula. Drops will fall into the water and cook instantly.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Let it boil for about 3-4 minutes so that the flour cooks well.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

You’ll then remove the spaetzle from the water and strain it into a bowl.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

This is what it will look like when fully boiled.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

You could serve it like this tossed with a bit of olive oil.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Or you could take it one step further, which I like to do.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

I toss the spaetzle in the pan and brown it in some olive oil or butter. It gives it a nice texture and flavor.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Fresh herbs are also a bonus. Parsley would be great but I had sage so that’s what I used.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Chop it up finely …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And just as the spaetzle is browned how you’d like it, add a bit of butter to help loosen it from the pan.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

A little pepper …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And the herbs …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And there you have it!

Crunchy, flavorful spaetzle. Thanks to Candi for this great recipe! Go check out her blog, All Day Night, to see more of her recipes and read about the adventures of the Carson family.

Also check out the great spaetzle recipes by these other TK members:
 

 
 

Printable Recipe

Homemade Spaetzle

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Tasty little dumplings! Serve in place of noodles, rice, or potatoes.

Ingredients

  • 2 whole Eggs, Beaten
  • ¾ cups Water
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 1 cube Bouillon (I Used Chicken)
  • Butter, To Taste
  • Parsley, To Taste
  • Salt To Taste

Preparation Instructions

Combine eggs, water, flour and salt, beating until smooth.

Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker and place over the pot of boiling water.

Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface.

Do not put too much batter into water at a time or it will not cook properly.

Use a slotted spoon to strain them and place in a colander.

Gently shake off excess water and place into a large covered bowl.

Repeat the process until all of the dough is used.

Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes. In the picture above, I served it with my honey balsamic chicken.

I’ve never tried making this without my spaetzle maker, but I’ve heard you can use a rubber spatula to press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, etc….

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

61 Comments

Comments are closed for this recipe.

Julie on 6.17.2011

I made these the other night. They were yummy! But a word of caution…Don’t let the colander get hot. Hold it well away from the boiling water. If the colander is hot the batter will cook in the holes which clogs them up and makes it impossible to push the batter through. And it will be a royal pain to clean the colander, requiring scraping EVERY INDIVIDUAL HOLE with the point of a knife. Ask me how I know this??

That said I will definitely try again with a cool colander. I ended up dripping the batter off the end of a fork which worked ok, then browned in butter with herbs, It was to die for.

Em on 6.5.2011

Thanks for sharing this recipe! I made some just now (hubby is making a sauce) and its turned out great!

Bea on 6.3.2011

Wow… I’m amazed. How does this taste? It’s new to me. Thank you for sharing..

d.liff @ yelleBELLYboo on 6.3.2011

I love spaetzle. For my first real date with my boyfriend, I cooked at home and I made a side of spaeztle but I bought it because I didn’t have a recipe. Of course, Smitten Kitchen posted a recipe the next day. I’ve still yet to try it, but I really want to – thanks for the motivation!

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fromscratch on 6.2.2011

Yummy!! I wowed my husband with a homemade German dinner last night. Thanks for the recipe, love it!