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Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
For 4 servings
Prepare the Batter
Set Up for Cooking
Cook the Spätzle
Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
This german_american recipe takes 30 minutes to prepare and yields 4 servings. At 359.3 calories per serving with 10.69g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finish and Serve
After sautéing in butter, layer the spätzle in a baking dish with grated cheese (like Emmental or Gruyère) and top with crispy fried onions. Bake until the cheese is melted and bubbly.
Blend 1/2 cup of cooked, squeezed-dry spinach with the milk and eggs before adding to the flour. This will create vibrant green, flavorful noodles.
Add 2 tablespoons of finely chopped fresh herbs like chives, dill, or marjoram to the batter for an aromatic twist.
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add a little extra milk to get the right consistency.
The all-purpose flour is a primary source of complex carbohydrates, which the body breaks down into glucose to provide sustained energy for daily activities.
The inclusion of eggs and milk makes Spätzle a decent source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
One serving of this Spätzle recipe (approximately 1.5 cups) contains about 320-350 calories, primarily from carbohydrates and fats from the butter.
Spätzle is a traditional comfort food and is best enjoyed in moderation as part of a balanced meal. It's a good source of carbohydrates for energy and contains some protein from the eggs and flour. It is not considered a low-calorie or low-carb food.
No spätzle maker? No problem! You can press the batter through a colander or a metal steamer insert with large holes using a spatula. A potato ricer also works well. In a pinch, you can even spread the batter on a cutting board and scrape thin strips into the water with a knife, though this is more challenging.
Yes, you can prepare the batter up to 4 hours in advance. Cover it tightly and store it in the refrigerator. You may need to give it a quick stir before using, as it might thicken slightly upon resting.
Mushy spätzle is usually caused by one of three things: an under-beaten batter (not enough gluten development), overcrowding the pot while boiling, or overcooking. Be sure to beat the batter until elastic, cook in batches, and remove them from the water as soon as they float.
Spätzle is a classic side dish for hearty German dishes with lots of gravy, such as Sauerbraten, Rouladen, or any kind of roast (Schweinebraten). It's also excellent with stews like Goulash or served as a main dish in the form of Käsespätzle.
This recipe goes great with these complete meals
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