This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. To learn more, please read my disclosure policy.
This Easy German Spaetzle Recipe was made to pair with my Easy Chicken Paprikash Recipe. So delicious! Let’s delve a little bit deeper into what Spaetzle is and how to make it.
What is Spaetzle?
Spaetzle, also known as Spätzle, is nothing more than a small chewy egg noodle dumpling often served as a side for dishes with gravy. First submerged in boiling water and finished in a skillet with plenty of butter, similar to gnocchi. Spaetzle differs from pasta however, in that it is a stickier, more fluid batter that is pressed through a spaetzle maker versus a smooth kneaded pasta dough.
How to make Spaetzle
To make the Spaetzle batter/dough, whisk together milk and eggs. In another bowl, whisk together flour, nutmeg, salt and black pepper. Combine the two and it will be sticky! Cover and refrigerate for about 30 minutes. It will still be sticky, but will easily flow through a Spaetzle maker when pressed (see below).
I had so much fun making these and I have to say, the pan and scraper made it go so quickly. You could easily make large batches of these in no time at all! *affiliate link
How do you make Spaetzle without a Spaetzle maker?
To make spaetzle at home, you will either need a strainer, colander, serving spoon or ladle with large holes that you can press the batter through OR, you could purchase the above Spaetzle maker. It’s really effective AND inexpensive.
You’ll want to generously oil or spray the Spaetzle maker to avoid sticking. Add the sticky Spaetzle batter/dough and using the plastic scraper, press it through the holes directly into boiling water using long strokes.
Once the Spaetzle floats, it’s ready to remove with spider or strainer and move on to the final step.
Can you freeze Spaetzle?
Yes! Spaetzle freezes very well. You’ll want to stop at this step, drain and allow to air dry. Spread out on a parchment lined sheet pan and freeze until firm. Then, place into freezer safe containers or zip lock freezer bags for up to 3-4 months.
How do you reheat frozen Spaetzle?
The best way to do this is to defrost the Spaetzle in the refrigerator. Then, proceed to the next step.
Now, we’re ready to finish off the Spaetzle and it goes into a skillet with melted butter over medium heat. Stir occasionally until firm and golden.
Serve the cooked Spaetzle with my Easy Chicken Paprikash Recipe and your favorite crusty bread.
Did you make my Easy German Spaetzle Recipe? Leave me a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock I love seeing your creations 🙂
German Spaetzle Recipe
Equipment
- Stock Pot
- Non-Stick Skillet
- Spaetzle Maker with Scraper OR Collander/Slotted Spoon/etc. with large holes
Ingredients
- 1 1/2 c All Purpose Flour
- 1/8 tsp Ground Nutmeg OPTIONAL
- Salt and Pepper to taste
- 1/2 c Milk
- 2 large Eggs
FOR PREPARATION/COOKING:
- Oil for the Spaetzle Maker
- 2 tbsp Butter for skillet cooking
Instructions
- Whisk together milk and eggs and in a separate bowl, whisk together flour, nutmeg, salt and pepper. Combine the two. It should be sticky. Cover and refrigerate for 30 minutes.
- Bring a stock pot filled with salted water to a boil and using a Spaetzle maker/slotted spoon, collander (anything with large holes that you can scrape the batter through) and scrape the batter directly into the boiling water. They are ready once they float.
- Melt butter in a non stick skillet over medium high heat and immediately add the boiled Spaetzle. Stir, cooking until firm and golden.
- Serve with my Chicken Paprikash or enjoy on its own!