Spätzle (or Spatzle or Spaetzle)
We grew up thinking spätzle was drop dumplings -- large and a bit doughy in the middle. As I got older, I realized that traditional spätzle was thin ribbons; so I switched to a potato ricer because that the was closer to the spätzle I had in Hungary. Susanne uses an authentic spätzle grater, but Dad always preferred the spätzle press.
You can also saute the boiled spätzle in butter for a different twist. It is great with Sour Cream Chicken, Chicken Paprikas, or any dish that has a gravy. Leftovers are great reheated, or served in a bowl of chicken broth the next day. Updated 2/2025 with a few new things from Susanne.
NOTES
NOTES
- Use enough milk so the dough can be put through the spätzle maker, but not so much that the dough is runny. You want it to stay in the spätzle maker until you press and not leak out.
- Double the batch if you would like leftovers. And who doesn't like leftovers?
INGREDIENTS (makes enough for 4 people)
- 2¼ cups all purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg (optional, but I always add it)
- 3 large eggs
- about 3/4 cup whole milk
- ½ cube butter
- minced herbs (optional)
DIRECTIONS
- Mix flour, salt, pepper, and nutmeg in large bowl. Stir in eggs and milk to make a soft batter. It will be a bit lumpy and that is okay.
- Bring large pot of salted water to boil. Add a glop of oil to it so it doesn't boil over as easily. Prepare the serving bowl and add soft or melted butter.
- Place disc with 1cm (¼") holes in the ricer aka spätzle maker. Fill the spätzle maker with the batter and press the batter into the boiling water. Stir spätzle to separate and boil 2-5 minutes or until the spätzle floats to the top.
- Using a fine sieve, a Chinese spider strainer, or Susanne's favorite Tupperware strainer, scoop spätzle from the pot, drain it well, and transfer it to the buttered bowl. You may need to add more butter as you add more spätzle. Serve immediately.
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| Susanne's favorite: a vintage Tupperware spätzle strainer. |
