- 2 cups all-purpose flour
- 4 eggs, lightly beaten
- 1/3 cup 2% milk
- 2 teaspoons salt
- 8 cups water
- 1 tablespoon butter
- In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
- With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. Yield: 6 servings.
Reviews forSpaetzle Dumplings
"Fabulous and so easy! The shape makes for a delicious mouth feel."
"My family liked this so much that I will be investing in a spaetzle press. Hopefully that will be less messy than the colander. Definitely give this recipe a try. Thanks for sharing!"
"My husband loved this recipe! I made it with WIENER SCHNITZEL for his birthday. The only change I made was I boiled the dough in chicken stock instead of water which added some additional flavor. We placed the dough in a potato ricer which worked out less messer for us than a collnider"
"quick and easy"
"Works great. Lois is right; a potato ricer is handy for making spaetzle, but use the kind with holes only on the bottom insead of on the sides as well. Germangirl, you're right that it's good to let the batter sit to hydrate the grains of flour. But your comment echoes what I hear from my German family: if it's not forbidden, it's mandatory. Lighten up, girlfriend! Americans love to innovate."
"Easy recipe. So delicious. A family favorite. Turns out great every time"
"a little work to make these, but they are delicious!"
"As a native German, and having grown up in the heart of spaetzle country, it is always amusing to me how many variations to the basic recipe I find here in the US. The basic spaetzle batter consists of flour, eggs, and a bit of salt. That's it! Spaetzle are a form of noodle/pasta with the only difference that you start out with a stiff batter, not a dough. So I would scratch the milk completely from the above recipe and use only eggs, and maybe a bit of water if needed for consistency (usually when adding another egg would be too much). After combining the ingredients you let the batter sit for 15-20 min to hydrate the flour. Also, the cooking water is salted and brought to a steady simmer, not boiling. Cooking spaetzle is a gentle process. When you drop the spaetzle in the water, they will sink to the bottom. Once they rise to the top they are done.Now there are many, many variations - just like any other noodle/pasta dough or dish, such as paprika or spinach spaetzle, cheese spaetzle, sauerkraut spaetzle etc. etc. And if you wish to make them truly authentic use spelt flour."
"My mother made amazing spaetzle. She always put them through a ricer instead of a colander."