5 Ingredient Spaetzle Recipe (2024)

FAQs

What consistency should spaetzle dough be? ›

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

All-purpose white flour, eggs, water, and salt. Some people actually make them with only 3 ingredients: flour, eggs, and salt. No water. German Spaetzle made without water is a lot more yellow and has a stronger taste, however, they are much harder to press through the scraper or Spaetzle press.

But really, it's not difficult to make spaetzle at home, especially if you have a spaetzle maker. Although if you don't have one, don't fret! A colander with large holes will work almost as well and lets you enjoy fresh-made spaetzle any time you want!

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

Excess water makes a batter, while too little water renders a dough rough, dry and unpliable. Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

The best side dishes to serve with spaetzle are red cabbage, pork schnitzel, bratwurst, or borscht if you are looking for a classic pairing. For some less traditional options, you can eat spaetzle with sauteed zucchini and summer squash, chicken and mushrooms, or carrot fries.

They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.

You often see it with veal or pork, but chicken is also popular and it's my preference for summer. The meat is pounded thin and breaded in a mix of breadcrumbs or panko and quickly fried.

Spaetzle is a German egg noodle, but is (supposed to be) longer and thinner, somewhat like spaghetti. Knoepfle is the “button-shaped” equivalent to spaetzle.

What should you do after spaetzle has risen to the surface of the boiling water? ›

When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, the brand of flour used, and the size of eggs, may affect dough consistency.

To knead, simply press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45° and do it again. You'll want to keep going until the dough no longer looks powdery—it should have a smooth, elastic texture, similar to a firm ball of Play-Doh.

Fresh pasta dough should feel slightly tacky and be smooth and elastic. Make sure to rest your dough at least 30 minutes before you roll it. Use a dusting of flour as you roll the dough. If it takes more than a dusting to keep it from sticking to the work surface, it is too wet.

If you're getting the sticky dough ball, "Usually, that's because your dough is too wet," Danny Freeman told Tasting Table. In the case that "you're kneading the dough and it's sticking to your hands, add more flour." Conversely, if the dough is too dry, add a tiny bit more water.