Home » Side Dish Recipes » 5 Ingredient Spaetzle Recipe
ByKimberly
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A homemade spaetzle recipe based on a Grandmother’s recipe that was handed down through two generations of children. It’s perfect for Chicken Paprikash!
John grew up eating Hungarian and German dishes. His Grandma Betty often cooked large family meals consisting of bean soup, chicken paprikash, stuffed cabbage, and of course, her own spaetzle recipe.
As an adult, he tried to recreate some of his favorites but never could make them the same.After I had become more skilled in the kitchen, I decided to try my luck at some of John’s favorites.
I remember looking through several recipes on the internet and comparing them with Grandma Betty’s notes and recipes. All in all, things were similar, but it seemed John was not following the directions properly.
He’s an efficient cook, but that can lead to mistakes. Over the last few years, he’s learned to slow down and all of recipes have improved as result.
Enough about all that, how about we get to the reason you’re here; the easy spaetzle recipe!
How to Make Spaetzle:
First, bring a large pot of water to a rolling boil. I like to add a tablespoon of salt to mine for flavor.
Next, while youwait for the water to boil, make the batter. In a medium bowl, combine flour, eggs, milk, salt, and nutmeg. The mixture will be very sticky.
How to Cook Spaetzle:
After that, place the spaetzle maker over the pot of boiling water. Carefully fill the open compartment on the top with a few spoons of batter, but don’t overfill the pot.
Then, slowly push the chamber back and forth across the grate to press the mixture into the holes.As the mixture falls into the boiling water, it will sink.
Once the batter floats to the top of the water, it is cooked. It will appear puffy and larger in size. This process takes less than 30 seconds.
Afterward, remove the spaetzle maker from the pot and using a slotted spoon, scoop the cooked spaetzle out of the water.
Last, place cooked spaetzle in a large bowl. Repeat the process until batter is gone. After all the spaetzle is cooked, toss with butter.
That’s it! You have a simple, easy to make, comfort food. It can be eaten alone, with chicken, beef, or even as a side for a hearty beer and brats dinner.
Chicken paprikash was the first recipe of Grandma Betty’s that I attempted to make.
To my amazement, John and Kale both loved it. It’s one of their favorite recipes using spaetzle noodles.
If you don’t have a spaetzle maker, you can use the back side of a cheese grater and push the batter through with a wooden spoon. This method tends to take a little longer and is a bit messier but is still effective. That’s how John’s Grandmother made it for him.
I’ve since purchased a Danesco Stainless Steel Spaetzle Maker. Now I can make an entire batch of these awesome little dumplings in less than 15 minutes and with minimal mess.
You can toss the spaetzle with margarine or another butter replacement for that extra kick of flavor.
If you like this spaetzle recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.
wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.
If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don't have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom.
Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.
Can German Spaetzle Be Prepared Ahead of Time? Yes! It holds its shape wonderfully and if you shock the Spaetzle in cold water after cooking it won't stick together. You can easily make this side dish a day or two ahead and then simply reheat it in a pan with a little butter.
Semolina's coarse texture makes chewy, hearty pasta that rolls easily through a pasta machine; it also gives the noodles a slightly coarser texture on the exterior so sauce clings better.
Place a cheese grater (smooth side up, grating side down towards the water) over the pot. Once the water is boiling, spoon some of the sticky dough (about 1/2 cup) on top of the grater. Use a wooden spoon or a pastry scraper to rub the dough through the holes and into the water.
I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.
The German bread and butter for breakfast is... well, bread and butter! Lightly toasted or freshly sliced, you add a generous spread of butter or margarine and then pick your topping. As a topping, Germans like it sweet, like jams, marmelade, Nutella or honey.
Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!
Flour – All-purpose flour will work. If you only have bread flour, you will need to add 5% more water. Water – Tap water works fine with this. Salt – I like to use sea salt, but any salt will do.
To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.
Germany's Dinkel Mehl 630 is equivalent to white spelt flour. It is a flour made from finely milled spelt grain. In Germany, it is often used instead of Flour Type 405. It is excellent for bread baking, but is usually combined with other flours because of its high gluten content.
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.
Italians make fresh pasta using a particular type of lower-protein white flour called doppio zero, or 00 flour, with a talcum powder–like grind. Its protein content is similar to that of all-purpose flour, but the proprietary blend of wheat makes a difference.
One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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