About the Recipe
Spaetzli, the delightful egg noodles originating from the Alpine regions of Germany and Switzerland, bring a touch of rustic charm and comfort to the table. With a name derived from the German word 'spatz,' meaning 'little sparrow,' these small and irregularly shaped noodles have a rich history dating back centuries. Crafted from a simple batter of flour, eggs, milk, and salt, spaetzli holds a special place in Central European cuisine. Whether served as a side dish with savory gravies, sautéed in butter, or featured in heartwarming casseroles, spaetzli's versatility and homemade appeal make it a beloved tradition passed down through generations
I grew up eating this delicious homemade pasta. I loved watching my mother prepare the noodles usually just using a cutting board and knife. I love watching each noodle drop in one at a time and watch them float to the surface of the water. It was a true labor of love and you could taste it in the finished meal.
I feel lucky to have a spaetzli collander, which makes the job quick and easy.
I often like to serve my Spaetzli with a creamy sauce of sorts. Chicken, pork or salmon work well, or a mixture with mushrooms is delicious. But like with any other pasta, pair it with whatever sauce you are craving and you will have yourself a nice big bowl of comfort food.
It is the type of meal you can easily eat with a spoon. (A big comfort food plus in my books).
Find my simple spaetzli recipe below, and head over to the blog to read more about the history of this wonderful Swiss noodle.
Ingredients
Spaetzli:
2 cups all-purpose flour
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg (optional)
Cooking and serving:
1-2 tablespoons butter or vegetable oil for cooking
Salt and pepper, to taste
Freshly chopped parsley for garnish (optional)
Preparation
In a large mixing bowl, combine the flour, salt, and nutmeg. Make a well in the center of the flour mixture.
In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the well in the flour. Using a wooden spoon or a spatula, slowly incorporate the wet and dry ingredients, stirring until you have a smooth, thick batter. The batter should be thicker than pancake batter but thinner than dough. If it's too thick, you can add a little more milk.
Let the batter rest for about 20-30 minutes. This allows the flour to fully hydrate and helps achieve the right spaetzli texture.
While the batter is resting, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat to a gentle simmer.
Pour your batter onto spaetzli maker, a colander with large holes, or a slotted spoon, using a dough scraper or spatula, carefully push the batter through the holes so that small portions of the batter drop into the simmering water.
You can also use a knife to scrape small pieces of dough directly into the water off of a cutting board if you don't have the above mentioned tools.
The spaetzli will cook quickly and rise to the surface when they are ready, which usually takes about 2-3 minutes.
Use a slotted spoon to remove the cooked spaetzli from the water and transfer them to a colander to drain. Repeat this process with the remaining batter.
In a large skillet, heat the butter or vegetable oil over medium heat. Once the butter is melted and begins to sizzle, add the cooked spaetzli to the skillet. Sauté the spaetzli for a few minutes, stirring occasionally, until they start to turn golden brown.
Season the spaetzli with salt and pepper to taste. Garnish with freshly chopped parsley if desired.
Serve the spaetzli hot as a side dish alongside your favorite main course or with a sauce of your choice. They pair well with gravy, cheese sauce, or a simple butter and herb sauce.
Below find the items I used for this recipe. Please note, that as an amazon affiliate, I can earn commission from qualified purchases made through my links.