German Spaetzle
These tender, handmade German egg noodles are a comforting classic that pairs perfectly with savory stews or simply tossed with fresh herbs.
Ingredients
- •2 cups all-purpose flour (250g)
- •4 large eggs
- •1/2 cup sparkling water (120ml)
- •1 teaspoon kosher salt
- •1/4 teaspoon ground nutmeg
- •2 tablespoons unsalted butter (for finishing)
- •1 tablespoon chopped fresh parsley
Instructions
- 1
In a large mixing bowl, whisk together the flour, salt, and nutmeg.
- 2
Add the eggs and sparkling water to the flour mixture, beating vigorously with a wooden spoon until the batter is smooth, elastic, and forms long bubbles when lifted.
- 3
Let the batter rest at room temperature for 10 to 15 minutes.
- 4
Bring a large pot of salted water to a gentle boil.
- 5
Working in batches, press the batter through a spaetzle maker or a colander with large holes directly into the boiling water.
- 6
Cook the spaetzle for 2 to 3 minutes or until they float to the surface, then remove them with a slotted spoon.
- 7
Transfer the cooked spaetzle to a colander and rinse briefly with warm water if serving immediately, or toss directly into a skillet with melted butter.
- 8
Sauté the spaetzle in butter over medium heat for 2 minutes until lightly golden, then garnish with fresh parsley.
💡 Chef tips
- The sparkling water is the secret to light, airy dumplings; the carbonation helps lift the batter.
- If you don't have a spaetzle maker, you can use a sturdy plastic bag with a corner snipped off to pipe the dough into the water.
- Store leftover spaetzle in an airtight container in the refrigerator for up to 3 days and reheat by pan-frying in butter.
✅ How it should turn out
The finished spaetzle should be tender yet slightly chewy, with a delicate golden color, a subtle nutty aroma from the nutmeg, and a rich, buttery flavor.