German Spaetzle
These tender, homemade German egg noodles are wonderfully comforting and easier to make than you might think.
Ingredients
- •2 cups all-purpose flour (250g)
- •4 large eggs
- •1/2 teaspoon salt
- •1/4 cup lukewarm water or milk (dairy or plant-based)
- •2 tablespoons pareve margarine or butter
- •1 tablespoon finely chopped fresh parsley for garnish
Instructions
- 1
In a large bowl, combine the flour and salt.
- 2
Add the eggs and lukewarm water or milk to the flour mixture.
- 3
Mix vigorously with a wooden spoon until a thick, sticky dough forms and bubbles begin to appear, about 5 minutes. Do not knead.
- 4
Let the dough rest at room temperature for 15 minutes.
- 5
Bring a large pot of salted water to a gentle boil.
- 6
Press portions of the dough through a spaetzle maker, colander with large holes, or scrape it off a cutting board directly into the boiling water.
- 7
Cook the spaetzle until they float to the surface, which takes about 1 to 2 minutes.
- 8
Remove the floating spaetzle with a slotted spoon and transfer them directly to a bowl of cold water to stop the cooking, then drain well.
- 9
Melt the margarine or butter in a large skillet over medium heat.
- 10
Add the drained spaetzle to the skillet and toss for 2 to 3 minutes until heated through and lightly golden in places.
- 11
Garnish with chopped fresh parsley and serve hot.
💡 Chef tips
- The consistency of the dough should be thick and stretchy, not pourable like pancake batter or stiff like bread dough. Add a splash more water or flour if needed.
- For rich flavor without mixing meat and dairy, use pareve margarine for tossing the finished spaetzle.
- Cooked spaetzle can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with a little margarine or oil.
✅ How it should turn out
The finished spaetzle should be tender yet chewy, lightly golden from the skillet, with a rich eggy flavor and a comforting, rustic appeal.