Spaetzle – The Best German Noodles

This is my comfort food.

I have so many memories of this dish. As a kid, I would help my mom mix the dough and help fill the spaetzle maker. My brother and I would sneak hot noodles before dinner, right after my mom scooped them from the boiling water and topped them with butter. We’d have spaetzle for holidays and special occasions. It was a treat that always required a second serving.

I’m sorry I didn’t post this recipe sooner. Spaetzle is near and dear to my heart, so I figured I’d make something special. Hard to believe this month’s almost over.

NOTE: I would encourage you to double, even triple the following recipe, simply because one batch is never enough. Spaetzle keeps well in the fridge or freezer, and can be microwaved, so I encourage you to make leftovers. As easy as this recipe sounds, it does take a bit of effort.

Ingredients

• 4 cups all-purpose flour
• 1 tsp salt
• 4 eggs
• 1 1/3 cups water

TIP You may need more or less water depending on the humidity in your kitchen and your ingredients. You’re looking for a thick, sticky dough. Adjust accordingly.

Step One: In a large bowl, mix the flour and salt. Form a well in the center for the wet ingredients.

Step Two: Add the eggs and most of the water, mix until combined. You’re looking for a thick, sticky consistency. (If you’re using a collander, you’ll want it to be thinner, see Step Four B). You can add more flour or water if it’s too wet or too dry. If your dough sticks to your spoon and doesn’t drip right off, you’re good. (Warning: it may be lumpy, don’t panic)

Step Three: OPTIONAL: Let the dough sit at room temperature for 30 minutes, this will let the gluten develop, giving you a firm, chewy noodle. Meanwhile, boil a large pot of salted water.

Step Four A: If using a spaetzle maker, set it over the boiling water and fill it with dough. Press the dough through the spaetzle maker one batch at a time. Once you press the dough through you can clean the excess off the bottom by either dunking it in the water or scraping it with a butter knife.

Step Four B: If using a colander, your dough should be thin enough to drip through the holes in the bottom. Put a cup or two of dough into your colander and press the dough through with the back of a spoon.

Step Four C: If using a wooden cutting board and the back of a knife, wet the cutting board and knife in the boiling water. Place some dough on the cutting board and flatten it out with the knife. If the dough sticks to the knife, wet it in the boiling water. Using the back of the knife, cut thin strips of the dough into the water. They should slip right off into the pot.

Step Five: When the noodles float, they’re done; fish them out onto a plate or into a bowl and top with butter. (Supposedly, the butter keeps the noodles from sticking together, I think otherwise).

Serve with a roast and gravy, top with cheese, caramelized onions, or parsley.

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The Best German Noodles - Spaetzle

Course

Entree

Cuisine

German

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

• 4 cups All-Purpose Flour
• 1 tsp Salt
• 4 eggs
• 1 1/3 cups Water You may need slightly more or less depending on the humidity in your kitchen.

Course Entree Cuisine German Prep Time 10 minutes Cook Time 30 minutes Passive Time 30 minutes Servings servings Ingredients 4 cups All-Purpose Flour 1 tsp Salt 4 eggs 1 1/3 cups Water You may need slightly more or less depending on the humidity in your kitchen.

Instructions

1. In a large bowl, mix the flour and salt. Form a well in the center for the wet ingredients.
2. Add the eggs and most of the water, mix until combined. You're looking for a thick, sticky consistency. (If you're using a collander, you'll want it to be thinner, see Step Four B). You can add more flour or water if it's too wet or too dry. If your dough sticks to your spoon and doesn't drip right off, you're good. (Warning: it may be lumpy, don't panic)
3. OPTIONAL: Let the dough sit at room temperature for 30 minutes, this will let the gluten develop, giving you a firm, chewy noodle. Meanwhile, boil a large pot of salted water.
4. If using a spaetzle maker, set it over the boiling water and fill it with dough. Press the dough through the spaetzle maker one batch at a time. Once you press the dough through you can clean the excess off the bottom by either dunking it in the water or scraping it with a butter knife.
5. If using a colander, your dough should be thin enough to drip through the holes in the bottom. Put a cup or two of dough into your colander and press the dough through with the back of a spoon.
6. If using a wooden cutting board and the back of a knife, wet the cutting board and knife in the boiling water. Place some dough on the cutting board and flatten it out with the knife. If the dough sticks to the knife, wet it in the boiling water. Using the back of the knife, cut thin strips of the dough into the water. They should slip right off into the pot.
7. When the noodles float, they're done; fish them out onto a plate or into a bowl and top with butter. (Supposedly, the butter keeps the noodles from sticking together, I think otherwise).
8. Serve with a roast and gravy, top with cheese, caramelized onions, or parsley.