You know when you run across a recipe card like this it’s going to be a good one! Smudged and splattered from years and years of use. These are the tried and true recipes that have withstood the test of time. They are the recipes that are passed down from one generation to the next.
Spätzle is a German fresh noodle that is traditionally served with almost any German food dish you can think of. If a German meal isn’t being served with potatoes you can bet it will be served with a side of Spätzle.
This is a recipe that every cook should have in their repertoire so I’m adding it to my Cooking Basics 101 recipe series.
Not sure how to make rice? What’s the best method for cooking crisp not rubbery bacon? How to make the perfect baked or mashed potatoes? Go check out how to make some of these basic recipes here. If you can perfect and master the basics, you will earn yourself the reputation for being a great cook!
Spätzle is surprisingly easy to make and uses just a few simple ingredients.
I use my KitchenAid mixer to make the dough. You can stir it by hand until all the lumps of flour are gone, but your arms will get a serious work out!
They cook up in just a few minutes. You can eat them after boiling them, and they are delicious. But to make them even more special, my aunt taught me to take the extra step of frying them in a little butter to make them utterly sublime! Cause, you know butter makes anything a thousand times better!
Spätzle
- 2 1/2 cups flour
- 5 eggs
- 1 teaspoon salt
- 1/4 cup water
- 2 tablespoons butter
- Chopped parsley
Blend all ingredients together with a stand mixer until well combined and all lumps are gone.
Dough will be quite sticky.
Bring a large pot of water to a boil. Add a generous amount of salt to the water.
Using a potato ricer squeeze dough into the boiling water. Gently stir spätzle to keep them from sticking together.
Once spätzle float to the top they are done, about 2-3 minutes. Remove from boiling water place into a bowl of cold water.
Drain off water.
Heat 2 tablespoons butter in a large pan. Fry spätzle in butter until all the moisture is cooked off.
Serve with a sprinkle of Parsley if desired.