Spaetzle is a well-known German egg noodle from the Baden-Württemberg region of southwest Germany. It is one of the most well-liked foods in Germany that visitors talk about when they return home. Making homemade spaetzle is surprisingly faster and easier than making store-bought dried spaetzle. Simply combine a basic batter of flour, eggs, milk, and salt, and then drop the dough into the boiling water using your preferred spaetzle maker. Spaetzle cooks in around 2 minutes, which is another fantastic feature.

Step-by-Step Instructions for Making Homemade German Spaetzle:

Source: recipesfromeurope.com

 

You can use the recipe card for spaetzle at the bottom of this post if you’re eager to create your own.

Additionally, you may view the recipe preparation images below to see how we create spaetzle. This way, you can check to see if you’re making egg noodles and spaetzle batter at home in the correct amounts.

To begin, fill a medium-sized mixing basin with flour. Create a small hole in the center of the egg.

After that, combine the flour with the eggs and salt using a wooden spoon or an electric mixer.

Now, while mixing quickly, add a little water at a time. Continue mixing until the dough becomes elastic and lump-free.

When the mixture is complete, air bubbles should be seen in the batter as you stir. This can be used to determine whether the dough is the proper consistency.

Lifting your wooden spoon while it’s filled with batter in the air is another technique to check this. You may tell that the batter has a good consistency if it drips from the spoon very gradually yet consistently.

Bring a big saucepan of salted water to a boil right now. Once the water has boiled, lower the heat until it is just boiling.

Place a spaetzle maker onto the saucepan. Fill the plastic slider with the dough. Slide the dough over the holes, dumplings will fall into the boiling water.

Just be careful not to add too much batter at once to prevent drippage. You won’t have to worry about it dropping into the hot water because the majority of spaetzle makers will readily attach to or fit different pots.

Additionally, be careful not to use too much batter at once and leave enough room in the pot for the finished dumplings to float to the top.

The spaetzle will float to the top of the water after two to three minutes of gently boiling. You can tell they are finished when they do that.

In the boiling water, the spaetzle may get runny and mushy if your batter is too thin, to begin with.

Because of this, we advise sticking to our recipe exactly as written and only changing the amount of salt (if desired).

Using a straining spoon, remove the small dumplings that have finished cooking and transfer them into a new basin.

Once you have used up all of the batters, get another piece of batter to scrape through the spaetzle maker.

After removing the cooked Spaetzle noodles from the saucepan, you can shock them in cold water before reheating them in a frying pan with little butter.

This prevents them from sticking together, helps them maintain their shape, and stops further cooking once you remove them from the boiling water. Since we are somewhat lazy and consume the spaetzle immediately, we rarely do this.

Additionally, if you intend to make cheese spaetzle (Kaesespaetzle) with your cooked egg noodles, you can top each batch of spaetzle with a finely grated Case of additional cheese after you remove them from the boiling water.

How to Keep Spaetzle Fresh:

For up to 4 days, store spaetzle in the refrigerator in a sealed container. Melt a tablespoon or more of butter in a skillet over medium heat before reheating the leftover spaetzle. When the spaetzle is hot, add it and stir. If it sticks together, add some water.

Drain the fresh spaetzle well before transferring it to freezer bags with zip closures. As much air as the bags will let out. Assign names and dates to the bags, then freeze them for up to three months. Before reheating, let the food defrost in the fridge.

Conclusion:

The German spaetzle recipe yields beautiful egg noodles and is relatively simple to follow. A simple but totally delicious original German heritage dish is eating handmade spaetzle. For lunch or supper, it can be the main course, a side dish, or even a delicious dessert.