Go Back Email Link
+ servings
Spätzle served with Rouladen and braised red cabbage on a plate.
Print Recipe
5 from 2 votes

Spätzle (German Egg Dumplings)

Prep Time20 minutes
Cook Time2 minutes
resting time15 minutes
Total Time37 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

  • 2 cups (250g) all-purpose flour spooned and leveled, not scooped
  • 3 large eggs lightly beaten
  • 1 teaspoon salt
  • pinch of nutmeg optional
  • pinch of white pepper optional
  • 1/2 cup (120ml) milk, or water

Instructions

  • Add all ingredients to a mixing bowl.
  • Stir with a wooden spoon until roughly combined.
  • Continue beating the dough with the wooden spoon or with a mixer fitted with dough hook attachment (speed 2) for about 10-15 minutes. The dough should be well-combined, smooth, and you should see some bubbles forming. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).
  • Leave to rest for 15 minutes.
  • While the dough is resting, bring a large pot of salted water to a boil.
  • Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander, or a slotted spoon with large holes. Push the batter with the back of a metal spoon directly into boiling water. Cook Spaetzle in batches so they won’t stay in the water for too long.
  • When the Spätzle come to the water surface they’re done - remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.
  • While you’re adding Spaetzle to the bowl, stir them to coat them in butter - it will prevent them from sticking to each other.
  • Enjoy!

Notes

  • The batter can’t be too thin - the Spätzle should have a bite to them, be nice and firm and not too mushy. It can’t also be too thick or it will be too difficult to push it through a colander.
  • Adjust the batter consistency to your liking and to a piece of equipment you’re using to make it (when using a Spätzle maker it’s easier to push a thicker batter than when using a colander). If you´re having a hard time pushing Spätzle through your equipment of choice, you can easily add slightly more milk to the batter to make it thinner. If your dough/batter is too runny, add a little bit more flour.
  • Spätzle reheat very well! Pan-fry them in butter until the edges and golden and crispy. They may be even better reheated!
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 296kcal