Authentic German Spaetzle
Kimberly Killebrew
prep TIME 25 mins, COOK TIME 10 mins, TOTAL TIME35 mins
COURSE Pasta, Side Dish, CUISINE German
SERVINGS6 servings
INGREDIENTS
US CustomaryMetric
2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 4 large eggs
- 1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it’s too stiff)
- butter for serving
INSTRUCTIONS
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Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and “knead” the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
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Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press) , press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
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Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
delicious with most meat dishes
From the picture it looked a bit like Mac n’ Cheese, but I can see there’s no cheese in it. Perhaps it tastes a bit closer to Carbonara? Either way, I’m sure it’s delicious! 
