spaetzle

This German/Austrian kind of noodle gets a gently herby twist - the perfect side for so many Germanic dishes.

Herb spaetzle

all-purpose flour

eggs

tbsp milk

chives (finely chopped)

tbsp parsley (finely chopped)

butter

herbs

grated cheese eg Swiss (optional)

Mix together the flour, eggs, milk and finely chopped herbs until well combined.

Prepare a large bowl with cold water and bring a pot of water to the boil.

Using a colander or a spaetzle tool, carefully hold the colander or spaetzle tool over the pot of boiling water and push the dough through the holes into the water. Little 'worms' should drop down by themselves.

As the pieces of dough float to the surface, remove them with a slotted spoon to the bowl of water. Continue until you have used all the dough.

Lightly oil a dish, drain the spaetzle from the bowl of water and transfer them to the oiled dish. You can keep them like this, covered, at room temperature for an hour or two or else refrigerate (can keep overnight) for longer.

When ready to use, melt the butter in a skillet/frying pan and add the spaetzle. Stir regularly as you warm them for a few minutes. If serving with a sauce-based dish they only really need warmed through, but if having alone, or with eg sliced meats then cook a little longer, probably needing a little more butter, until they start to brown.

Serve with some more herbs on top and, optionally, some cheese (depending on how you are using).

https://embed.mediavine.com/videos/dbmkylsvkhshjsqpribu

Germany/Austria's answer to pasta, these herb spaetzle are a tasty egg noodle that's easy to make and tasty both as a side or on their own with butter and herbs (and great with cheese too!). Comforting goodness.

Brown Butter Pumpkin Spaetzle—If comfort food could get any more comforting, then this is it. These homemade dumplings are a heavenly side dish for fall.

Brown Butter Pumpkin Spaetzle

all purpose flour

salt

white pepper

nutmeg

pumpkin puree

buttermilk

unsalted butter

garlic (minced)

parsley

kosher salt (to taste)

pepper (to taste)

parmesan cheese

Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.

Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.

Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.

Homemade Spaetzle - When it comes to making noodles from scratch, it doesn&#039;t get any easier than spaetzle. With a simple egg batter with a hint of nutmeg, these teensy dumplings cook up in less than a minute. This is the ultimate side dish when time is of the essence!

Homemade Spaetzle

milk

Make the batter: Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl. Pour the milk mixture into the bowl of dry ingredients, and whisk the ingredients to create a smooth batter. You&#039;re looking for a batter that slowly drips off a whisk or spatula. If it&#039;s too wet add more flour, if it&#039;s too dry add for milk. Let the batter rest while you prepare to cook the spaetzle.

Cook the spaetzle: Bring a large pot of salted water to a boil. Pour the batter through a spaetzle maker or through the holes of a cheese grater directly into the boiling water. The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top.

Serve: Melt 1/4 cup butter in a skillet over medium heat. Cook until the butter smells toasty and begins to brown. Add the spaetzle, and sauté for 2-3 minutes, stirring often. Garnish with parsley and serve warm.

Perfect texture and perfect flavor, these authentic German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!

Authentic German Spaetzle

milk or water + more as needed

Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and &quot;knead&quot; the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.

Make Ahead:  The Spaetzle can be stored in the fridge for at least a couple of days and then reheated.  Melt some butter in a large skillet and toss the Spätzle in it to heat through.

This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.

The Best Chicken Paprikash Recipe

chicken stock

(.25 ounce) packet powdered gelatin (about 2 1/2 teaspoons)

chicken

salt and black pepper

vegetable oil

yellow onion, thinly sliced (about 1 1/2 cups)

red bell pepper, thinly sliced (optional, see note)

(1 ounce) high quality Hungarian sweet paprika (see note)

bay leaf

sour cream,

Asian fish sauce

juice lemon

parsley leaves or dill (optional)

Egg noodles, boiled potatoes,

Pour chicken stock into a 1-cup liquid measuring cup and sprinkle gelatin over the top. Set aside.

Season chicken pieces generously on all sides with salt and pepper. Heat vegetable oil in a large straight-sided sauté pan or a Dutch oven over medium-high heat until lightly smoking. Add chicken pieces skin-side-down in a single layer and cook without moving until deep golden brown, about 8 minutes. As the chicken pieces finish browning, flip them over and cook until the second side is light golden brown, about 2 minutes longer. Transfer chicken to a large plate and set aside. Pour off all but 1 tablespoon of fat from pan.

Add onions and bell peppers (if using) to the pan and cook, stirring and scraping up any browned bits from the bottom, until the onions are tender and just starting to brown, about 5 minutes. Add paprika and cook, stirring, until fragrant and nutty, about 1 minute.

Add stock/gelatin mixture and scrape up anything stuck to the bottom of the pan, stirring constantly. Add bay leaf. Nestle seared chicken pieces back into the sauce, leaving them skin-side up. Reduce heat to lowest setting, cover pan, and cook until chicken is completely tender, about 30 minutes.

Remove chicken pieces and set aside on a large plate. Whisk sour cream, fish sauce, lemon juice, and half of minced parsley or dill into sauce. Season to taste with salt and more paprika if desired. Return chicken to pan and turn to coat in sauce.

Serve immediately over noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)

Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.

Nokedli

bread flour ((about 1 cup))

sour cream ((or yogurt))

milk ((you may need more or less))

butter or olive oil ((for serving))

Whisk the flour and salt together in a bowl.

Add the eggs and sour cream and stir the mixture to combine.

Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.

When you're ready to make the Nokedli, bring a large pot of salted water to a boil.

Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.

Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.

http://www.youtube.com/watch?v=6fgExMjs1Co

Hungarian Nokedli (similar to German Sp&auml;tzle) is a delicious little dumpling that makes for a great side dish for stews like Chicken Paprikash.

Nokedli (Hungarian Dumplings)

Get ready for Oktoberfest with this comforting german fall dish of small dumplings with a delicious and classic mushroom sauce called Jägerspätzle!

Authentic German Spaetzle with Mushroom Sauce

flour

water

butter (divided)

onion

button mushrooms (sliced)

thyme

salt & pepper (to taste)

tomato paste

white wine (OR more broth)

beef broth

heavy cream (optional)

In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.

Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.

When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.

Once the spaetzle float to the surface, remove them with a slotted spoon and place in a  lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.

To make the Spaetzle

While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.

Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.

Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.

Serve the finished gravy over the finished spaetzle.

To make the gravy

Split pea soup with bacon is an incredible taste, a long history, a combination of gastronomic cultures. It’s the tastiest soup in the world

Split pea soup with bacon and spaetzle

(150 grams) split dry peas

oz (100 grams) bacon

potatoes

carrot

tomato

salt, pepper, paprika

garlic

(2 liters) water

+ 3 Tbsp (150 grams) flour

(250 milliliters) milk

dry ground paprika (optional)

Add water to the peas and boil until tender (about 30 - 40 minutes). Soaking split peas before cooking is not necessary. I just rinse them well, add water and immediately put them to boil. Don’t pour out the water after cooking (we’ll need for the soup)

Cut the potatoes into small pieces. Add potatoes to the cooked split peas, if necessary add more water and boil until potatoes are half cooked.

Cut the bacon into small cubes and cook it in a little oil.

When the potatoes are half cooked, add the sautéed carrots, onions and bacon to it. Boil until the potatoes are fully cooked (add more water if necessary)

While the soup is cooking, prepare the spaetzle (I start preparing the batter for the spaetzle immediately after I put the potatoes to boil): mix the flour and salt. Separately, beat the egg with milk.

Add the milk-and-egg mixture to flour and salt. Also add paprika if you like it. Mix everything well and leave for 20 minutes at room temperature

After 20 minutes the batter is ready, you can make spaetzle. German cooks (as well as Austrian, Swiss and Northern Italian ones) usually have a special device with holes for spaetzle. I adapted with what I had in my kitchen - I use a coarse grater (the one on which I grate beets for Ukrainian borscht). So, I take a grater, hold it upside down over the boiling soup, pour the batter on it with a spoon and it flows perfectly through the holes right into the boiling soup (if it doesn’t flow well, help it by rubbing it with a spoon on the surface of the grater)

As soon as spaetzle float to the surface, they are ready. Add salt and pepper and, if you like spicy dishes – add another pinch of dry ground paprika. Add a clove of garlic (passed through a press) and sprinkle with green parsley or onion. Bon Appetit!

Easy German Spaetzle are ready in only 15 minutes and make a great side for all dishes served with a sauce!

Easy German Spaetzle Recipe

tsp salt

In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.

Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.

Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.

Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don&#x27;t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

Easy homemade Spaetzle made with flour, eggs and milk and seasoned with nutmeg. The perfect accompaniment to other German meat and side dishes!

Spaetzle

eggs (room temperature)

In a medium to large bowl mix together flour, salt and nutmeg.

In a separate bowl, whisk the room temperature eggs, one at a time until they are well beaten together. Add the milk to the eggs and blend together.  Make a well in the middle of the flour mixture and pour egg mixture into it.

Mix until a soft dough forms. The dough should be just thicker than batter; spoon-able but not runny/pourable. Cover bowl with a hand towel and allow dough to rest for about 10 min.

Bring 2-3 quarts of lightly salted water to a boil. Scoop about half of the batter into a Spatezle tool, or use the large holes of a grater, colander or steamer basket and use a spatula to push the batter through the holes, into the boiling water.

Give the dumplings a gentle stir. Cook for 2-3 minutes, until they float to the surface.  Use a slotted spoon to transfer dumplings into a colander to drain and then transfer them to a bowl. Repeat process with remainder of dough. This recipe will cook in two batches.

Toss with butter and serve warm, OR for a final authentic step, sauté the cooked little dumplings on the stove top in a hot large fry pan with melted butter, flipping just once, until crisp on both sides.

Cooked Spaetzle reheat very well and will keep for several days, stored in a container in the refrigerator.

https://content.jwplatform.com/videos/T8HfpiYn.mp4

Spaetzle are a traditional German pasta based on flour, eggs and milk and seasoned with nutmeg.

Spätzle are German egg dumplings (you could also call it pasta). These tiny pieces of dough are delicious and perfect to serve with gravy or sauces. Try them with Rouladen or mushroom sauce!

Spätzle (German Egg Dumplings)

(250 grams) all-purpose flour (spooned and leveled, not scooped)

eggs (lightly beaten)

nutmeg (optional)

white pepper (optional)

(120 milliliters) milk,

Add all ingredients to a mixing bowl.

Stir with a wooden spoon until roughly combined.

Continue beating the dough with the wooden spoon or with a mixer fitted with dough hook attachment (speed 2) for about 10-15 minutes. The dough should be well-combined, smooth, and you should see some bubbles forming. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).

Leave to rest for 15 minutes.

While the dough is resting, bring a large pot of salted water to a boil.

Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander, or a slotted spoon with large holes. Push the batter with the back of a metal spoon directly into boiling water. Cook Spaetzle in batches so they won’t stay in the water for too long.

When the Spätzle come to the water surface they’re done - remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.

While you’re adding Spaetzle to the bowl, stir them to coat them in butter - it will prevent them from sticking to each other.

Enjoy!

Creamy mushroom (pasta) sauce with soy curls (vegan Geschnetzeltes) is a rich and comforting dish and yet light enough to enjoy year-round! With a simple ingredients list containing several pantry staples and under 30 minutes to prepare, this Swiss-inspired dish is gluten-free, dairy-free, vegan, and wonderfully wholesome!

Creamy Mushroom Sauce (Geschnetzeltes)

g textured soy protein ((or soy curls))

vegetable stock powder

bay leaves

tbsp oil

soy sauce (or tamari, more to taste)

tsp smoked paprika

mushrooms

garlic (finely minced)

onion powder

vegan cream ((e.g. oat, soy))

120 ml cold vegetable broth (or water)

cornstarch

120 ml white wine (see notes)

1/2-1 tsp soy sauce (or tamari, more to taste)

Sea salt, pepper, chili flakes (to taste)

parsley (to garnish)

Serve with spaetzle, noodles of choice, or rice

You can watch the video in the post for visual instructions.In a pot, bring 1 liter of water to a boil and add the vegetable stock powder and the 2 bay leaves. Once the water boils, add the soy curls/chunks and let them cook for 10-15 minutes until they are soft. Then drain in a large colander and press the chunks down in the colander several times with a potato masher so that most of the liquid drips off.

Heat the oil, soy sauce, and smoked paprika in a pan, add the soy curls and fry for a few minutes until crispy, then transfer to another container and set aside.

For the Textured Soy Protein:

Quickly wipe out the pan with a tissue, heat the oil, and sauté the onion for about 3 minutes until translucent. Then add the mushrooms and brown for a few more minutes.

Add the garlic and spices (onion powder, vegetable stock powder, pepper, chili flakes) and mix well. Now add the vegan cream and stir.

In a separate bowl, mix the cornstarch well with the cold vegetable broth/or water (so there are no lumps) and then pour it into the pan. Stir well.

Add the white wine and simmer over medium heat for a few minutes. Then stir in the soy sauce.

Finally, add the browned soy chunks and stir. Taste it and season with salt, pepper, if necessary. Serve with spaetzle, noodles of choice, or rice, garnish with fresh herbs and enjoy!

Creamy Mushroom Sauce:

https://content.jwplatform.com/videos/raIKB1zB.mp4

Creamy mushroom (pasta) sauce with soy curls (vegan Geschnetzeltes) is a rich and comforting dish ad yet light enough to enjoy year-round! With a simple ingredients list containing several pantry staples and under 30 minutes to prepare, this Swiss-inspired dish is gluten-free, dairy-free, vegan, and wonderfully wholesome!

These homemade German Spaetzle are authentic and very easy to make. Made from a simple flour-egg batter, these classic little dumplings make the perfect side to saucy dinner ideas like goulash and go well with meat dishes like Rouladen!

Homemade German Spaetzle

Add the flour to a medium-sized mixing bowl and make a little well (or a mini volcano) in the middle.

Add the eggs and the salt to the flour and give everything a stir with a wooden spoon or your electric mixer. Now slowly pour in the water while mixing vigorously until the dough has a lump-free, elastic consistency. When you roll the wooden spoon in the batter, you should be able to create air bubbles as a result of the sticky yet smooth consistency. Another way to tell that the batter has the right consistency is when it drips off the spoon very slowly.

Bring a large pot of salted water to a boil. Once boiling, reduce the heat so that the water is simmering.

Top 18 spaetzle recipes from across the web

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Top 18 spaetzle recipes from across the web

The most viewed spaetzle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herb spaetzle

Brown Butter Pumpkin Spaetzle

Homemade Spaetzle

Authentic German Spaetzle

The Best Chicken Paprikash Recipe

Nokedli

Authentic German Spaetzle with Mush...

Split pea soup with bacon and spaet...

Easy German Spaetzle Recipe

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Spätzle (German Egg Dumplings)

Creamy Mushroom Sauce (Geschnetzelt...

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German Egg Noodles | Spätzle

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German Spaetzle

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Spaetzle • Alsatian egg dumplings

The most viewed spaetzle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine