Spätzle (German Dumplings)

Ethnic/National Origin: Germany
Meal Type: Side Dish
Allergy Info.: Peanut Free, Tree Nut Free
Submitted by: Dalynn Knigge
What it means to you?

Spätzle is a German egg pasta with a chewy, dumpling-like texture. The short "noodles" are usually irregularly shaped and made from a batter of eggs mixed with flour and milk. You can add anything to your spätzle to make a meal!

Growing up in Western PA amongst the "Pennsylvania Dutch," this German staple was made by my great-grandmother and grandmother. Traditionally, thin strips of dough were scraped off a wooden cutting board into boiling salt water, which is how I was taught. (Today, there are metal devices that can be used to make it instead.)

While native to Germany, and one of its most loved foods, spätzle are also traditional in Austria, Switzerland, and Hungary (among other places).

Suggested Equipment: Food processor or hand mixer; spätzle maker or colander; slotted spoon
Ingredients
  • 1
    cup
    Milk
  • 6
    Eggs
  • 3 1/2
    cups
    All Purpose Flour
  • 1 1/2
    tsps
    Salt
  • 1/4
    tsps
    Nutmeg (optional)
  • 5
    pinch
    Parsley (Optional garnish)
Preparation:
  1. Mix all of the ingredients together until very smooth. (I use a food processor but a whisk, blender, or hand mixer will work well, too.) The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons).
  2. Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spätzle maker in batches (see notes for alternate methods). Cook each batch of spätzle for 4-6 minutes until it is puffy and rises to the top of the water/broth.
  3. Lift the spätzle out with a fine mesh strainer or slotted spoon (so the water/broth can be used for subsequent batches).
  4. Saute cooked spätzle in browned butter and serve with main dish or alone with a favorite gravy/sauce. (It’s also delicious tossed with cheese and fried onions!)