Description
German Spaetzle Dumplings are tender egg noodles with a chewy bite, traditionally served as a side dish with gravies, stews, or topped with butter and herbs — a hearty comfort food classic.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground nutmeg (optional)
- 4 large eggs
- 1/2 cup milk or water
- 2 tbsp butter (for sautéing or serving)
- Chopped parsley for garnish (optional)
Instructions
- In a large bowl, whisk together flour, salt, and nutmeg.
- Add eggs and milk (or water), then stir until the batter is smooth and thick but still pourable. Let rest for 10–15 minutes.
- Bring a large pot of salted water to a boil. Reduce to a simmer.
- Press batter through a spaetzle maker, colander, or slotted spoon into the simmering water.
- Cook spaetzle until they float to the top, about 2–3 minutes. Remove with a slotted spoon and drain.
- Optional: sauté cooked spaetzle in butter until lightly browned.
- Garnish with chopped parsley and serve warm.
Notes
- Nutmeg adds a traditional flavor but can be omitted.
- Great served with gravy, cheese, or alongside schnitzel or roast meats.
- Leftover spaetzle can be reheated in a pan or turned into a casserole.