I had planned on trying out chicken schnitzel, but wanted an authentic German side dish to go with it. Helloooo Spaetzle. Spaetzle is a really simple pasta dish to make. Once you make the noodles and drain, you simply fry them up in butter and serve.

The most intriguing part of the spaetzle, is the spaetzle press. It’s like a garlic press on steroids. It’s designed for spaetzle but you can also use it to rice potatoes and puree fruit.

Ready, Set, Go!

Start by boiling salted water in a stock pot.

The spaetzle dough is easy to make. You just need flour, salt, eggs, milk, and nutmeg.

Mix together to make a dough.

Then, when the water is boiling, put the dough in the press.

Give you a penny to figure out what to do next. Yep, that’s right…just press down.

In about two minutes when the noodles begin to float (indicating doneness), collect the noodles with a strainer/spoon and put into a colander to rinse. When finished with making the spaetzle, fry up in a bit of butter.

You can top the spaetzle with a little parsley. I also like to add a bit of shredded parmesan cheese, too.

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Spaetzle

German noodles that have a slight nutmeg taste. They are boiled to cook, then pan fried in a little butter and served.

Print Pin Rate

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Equipment

spaetzle round noodle maker
6-quart stock pot
5-quart colander
Skillet

Ingredients

2 cups flour
2 eggs
1/4 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
pinch white pepper
2 tablespoons chopped parsley topping

Instructions

Start boiling the water in the stock pot.
Mix dry ingredients together.
Mix egg up.
Add egg and milk, alternating and mixing until smooth. Dough should be doughy, not loose or gummy. It should be a little sticky, but workable.
When water is boiling, put spaetzle maker over the lip of the stock pot.
Open it up and put some of the dough inside. Press down so that the noodles go into the water. Use a butter knife to cut some of the strands loose if needed.
Boil noodles for about 2 minutes. When they float up,they are done.
Collect them with a slotted spoon and put into a colander to drain.
When finished boiling the noodles, melt some butter in a frying pan and saute the noodles until they just start to turn golden brown.
Top with fresh parsley.

Notes

I made two batches of this and there were plenty leftover. I also served with grated, fresh parmesan cheese.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

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