Spaetzle is remarkably easy, and it’s a great substitute for pasta. It’s quick enough to make on a weeknight, and goes well with many main dishes. Add spaetzle to soups, sauté it and serve it as a side with steaks or sausages, or enjoy it with cheese.
I usually make it ahead of time and sauté it just before serving. Sautéing gives it some texture and a little extra buttery flavor. But it’s excellent served plain and hot with butter. Sprinkle it with herbs and cheese and you could make it a complete meal.
How to Make Spaetzle
- Have a buttered bowl ready and bring a large pot of salted water to a boil.
- Combine the flour, salt, and 2 tablespoons of the chopped herbs in one bowl and whisk the eggs and milk in another bowl.
- Add the egg mixture to the flour mixture and whisk until well blended. The batter should have the consistency of a thick pancake batter. It should be thin enough to move through the holes of spaetzle tool or colander, but thick enough to need a little urging with a bench scraper or knife.
- Put half of the batter through the spaetzle tool (I use this one) or colander, scraping gently to make the little dumplings. The spaetzle with rise to the top pretty quickly. Use a slotted spoon or skimmer to transfer the spaetzle to the buttered bowl. Repeat with the remaining batter.
- Toss with 1 tablespoon of butter and the remaining herbs and enjoy it immediately or refrigerate the spaetzle and sauté it later.
Homemade Spaetzle
Make your own spaetzle with this easy recipe. Serve it hot with butter, or get creative and add herbs and cheese for a flavorful twist!
- Prep Time: 5 minutes
- Optional Sauté Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Cuisine: German
Ingredients
Scale
- 1 tablespoon salt, for the cooking water
- 1 teaspoon butter, for a bowl
- 2 cups flour 255 grams
- 3 tablespoons fresh chopped parsley and chives, divided
- 1 teaspoon table salt
- 4 large eggs
- 2/3 cup milk, or more as needed
For Serving
- 1 tablespoon butter
- Optional: 1/3 cup Parmesan cheese
- Optional: 3 tablespoons butter, if sautéing
Instructions
- Fill a large pot with water and add 1 tablespoon of salt. Bring to a boil over high heat.
- Combine the flour, 2 tablespoons of the herbs, and salt in a large bowl and whisk to blend.
- Butter a medium bowl and set it aside.
- Add the eggs and milk to the flour mixture and whisk or stir until well blended. The batter should be the consistency of pancake batter, thick enough to form the spaetzle but loose enough to drop through the spaetzle tool or colander with a little urging. If it is too thin, add a bit more flour. If it is too thick, add a bit more milk.
- Place the spaetzle tool or colander over the boiling water and use a knife or bench scraper to scrape half of the dough through the holes and into the water. Scoop the spaetzle out with a skimmer or slotted spoon as they rise to the top and transfer them to the buttered bowl. They will look like tiny dumplings. Repeat with the remaining dough.
- Toss the hot spaetzle with 1 tablespoon of butter, the remaining herbs, and Parmesan cheese, if using.
How to Sauté Spaetzle
- Toss the hot spaetzle with 1 tablespoon of butter and omit the remaining herbs and Parmesan cheese. Refrigerate the spaetzle until you are ready to eat.
- About 5 to 10 minutes before serving time, melt 3 tablespoons of butter in a skillet over medium heat.
- When the butter is sizzling, add the spaetzle and increase the heat to medium-high. Cook, stirring and turning, until the spaetzle is lightly browned, about 4 to 7 minutes. If desired, toss with 1 to 2 tablespoons of fresh chopped herbs and 1/3 cup of Parmesan cheese.
