German Spaetzle

Spaetzle is a traditional German dumpling.  It’s super quick and easy to prepare, and is downright delicious.  It is a good side dish when nothing else seems to work with your main dish.  Spaetzle is the German name for “little sparrow,” which is what the shape of these tiny dumplings resemble.  Spaetzle can be served as a side dish, tossed with a little melted butter (like potatoes or rice) or topped with a creamy sauce or gravy.   The key to a great Spaetzle can be summed up in one word- nutmeg!

German Spaetzle
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
German Spaetzle
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Ingredients
  • 1 cup flour sifted, all purpose, plus...
  • 2 Tab. flour sifted, all purpose
  • 1/2 tea. salt
  • 1 extra large egg
  • 6 Tab. milk
  • 3 Tab. butter unsalted preferred
  • 1/8 tea. nutmeg freshly grated
Servings: people
Instructions
  1. Combine flour, nutmeg and salt in a bowl and make a well in the center. Whisk egg and milk together, then pour into the well of dry ingredients.
  2. Beat hard with a wooden spoon until all is blended well.
  3. Boil salted water in a large cooking pot. Keep water boiling. Push the batter through a spaetzle maker into the boiling water. (Or use a slotted spoon or colander to drop batter into boiling water.)
  4. Cook spaetzle uncovered for 8 minutes, stirring occasionally.
  5. With a slotted spoon, lift spaetzle to a large bowl of ice water. Let stand until ready to serve, but no longer than an hour or two.
  6. To serve, drain spaetzle well in a colander, then warm in melted butter in a saute pan. Serve at once when warmed.
Recipe Notes

This is a German recipe handed down from generations.  To keep it authentic, make sure to put in the nutmeg.  Spaetzle can be used in place of potatoes at dinner, or can be used in soups.

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