Spätzle

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German “little sparrows” are uniquely-shaped egg noodles with a chewy dumpling-like texture. Simple ingredients of eggs, flour, and milk create a tasty and adaptable dish that you can make your own with the addition of fresh herbs, spices, proteins, and vegetables.

STEP ONE – Preparations

  1. Get out a medium bowl, a large pot, and a large frying pan.
  2. Get out a colander with ¼-inch holes and a serving bowl.

STEP TWO – Make the Dough

Ingredients:

1 ½ cups all-purpose flour
½ teaspoon fine sea salt
½ teaspoon ground nutmeg
2 large eggs
½ cup milk

Instructions:

  1. In the medium bowl, combine the flour, salt, and nutmeg.
  2. Make a well in the center, add the eggs and scramble with a fork, and mix to incorporate.
  3. Slowly add the milk and mix until smooth.

STEP THREE – Make the Spätzle

Ingredients:

2 tablespoons unsalted butter
¼ cup parmesan cheese
¼ cup fresh parsley
½ teaspoon fine sea salt
½ teaspoon ground pepper

Instructions:

  1. Fill the large pot ⅔ with water, add a shake of salt, and bring to a boil.
  2. Once boiling, reduce the heat to medium-high.
  3. In the large frying pan, melt the butter over medium-low heat.
  4. Place ¼ of the batter at a time in the colander and press with the back of a large spoon into the water. The spätzle will bob to the top when cooked.
  5. Remove with a slotted spoon, shake off excess water, and gently add to the pan.
  6. Repeat this process until all the spätzle is cooked and in the pan.
  7. Once the spätzle is lightly browned, add the cheese, salt, pepper, and parsley, and stir to combine.
  8. Spoon the spätzle into the serving bowl and serve warm.

Recommended Serving Size: ¼ of recipe

Exchanges: 2 starch, 1 protein, 1 fat

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14 thoughts on “Spätzle”

  2. Yes, this is a typical German specialty, more precisely from the Allgäu. A good friend of mine grew up there. She scrapes the spaetzle dough straight from a board into the boiling water. It doesn’t get any fresher …

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