These classic German spaetzle noodles offer a tender, pillowy texture that serves as the perfect base for hearty stews or roasted meats. Made from a simple dough of flour, eggs, and nutmeg, they provide a comforting carbohydrate element that feels both rustic and refined. The slight tang from the eggs and the warm spice of nutmeg create a subtle flavor profile that enhances rather than overpowers accompanying dishes. Ideal for weeknight dinners or festive holiday tables, these noodles are easy to prepare with pantry staples. They pair beautifully with browned butter, cheese sauces, or savory gravies, making them a versatile addition to any meal.
Spatzle (Spaetzle Noodles
Description
These classic German spaetzle noodles offer a tender, pillowy texture that serves as the perfect base for hearty stews or roasted meats. Made from a simple dough of flour, eggs, and nutmeg, they provide a comforting carbohydrate element that feels both rustic and refined. The slight tang from the eggs and the warm spice of nutmeg create a subtle flavor profile that enhances rather than overpowers accompanying dishes. Ideal for weeknight dinners or festive holiday tables, these noodles are easy to prepare with pantry staples. They pair beautifully with browned butter, cheese sauces, or savory gravies, making them a versatile addition to any meal.Ingredients
Directions
-
Sift the flour, salt, and nutmeg together in a large bowl to combine and aerate.
-
Make a well in the center of the dry ingredients and pour in the beaten eggs and 1/4 cup of water.
-
Beat the mixture with a wooden spoon, gradually adding more water as needed until the dough is slightly sticky, elastic, and stiff enough to hold its shape briefly.
-
Bring a large pot of salted water to a rolling boil over high heat.
-
Using a spaetzle maker, colander with medium holes, or a cutting board, press or scrape the dough into the boiling water in small batches.
-
Cook the noodles for about 5 minutes, or until they rise to the surface and appear tender.
-
Lift the cooked noodles out of the water with a slotted spoon and drain them on paper towels or a clean kitchen towel.
-
Melt the butter in a skillet over low heat and toss the drained noodles until they are lightly browned and coated.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 919.7kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 11.3g57%
- Cholesterol 405.2mg136%
- Sodium 5099.1mg213%
- Total Carbohydrate 138.1g47%
- Dietary Fiber 4.9g20%
- Sugars 1.7g
- Protein 31.2g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The consistency of the dough is crucial; it should be thick but soft, similar to thick pancake batter. If it's too dry, the noodles will be hard; if too wet, they will fall apart in the water.
If you don't have a spaetzle maker, you can use a colander with holes that are not too large, or press the dough through a plastic bag with the corner cut off.
For best results, serve the spaetzle immediately while hot and fresh. They can be reheated in a skillet with a little butter to restore tenderness.
