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Authentic German Spaetzle

This Authentic German spaetzle recipe offers a delightful dish with a soft and doughy texture, perfect for pairing with various sauces, meats, or vegetables.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Avoid whole wheat for a more traditional texture.
  • 2 large eggs Helps bind the flour and adds richness.
  • 1/2 cup milk Can be substituted with water or broth.
  • 1 teaspoon salt Essential for seasoning.
For Cooking
  • to taste Butter or oil Optional for frying.

Method
 

Preparation
  1. In a large bowl, combine flour and salt. Make a well in the center and crack in the eggs.
  2. Gradually add milk while stirring until a smooth, thick batter forms.
  3. Let the dough sit for about 10 minutes to hydrate the flour.
Cooking
  1. Fill a large pot with salted water and bring it to a vigorous boil.
  2. Using a spaetzle maker or a colander, press small amounts of dough through the holes into the simmering water. They will float when done—about 2-3 minutes.
  3. As the spaetzle float, use a slotted spoon to gently transfer them to a bowl and drain excess water.
  4. In a skillet, melt butter or oil and sauté the cooked spaetzle until they start to get crispy, about 5 minutes.
  5. Serve warm with fresh herbs or additional seasonings.

Notes

For best results, ensure the batter is thick yet pourable. Cook in small batches and avoid overcrowding. If using fresh eggs, results will be noticeably better.