How do you pronounce spaetzle?

A common English approximation is "SHPET-sluh," with the first sound similar to "shpet."

Can you make Spaetzle without a spaetzle maker?

Yes. The old-fashioned way is with a wood board and a straight edge, cutting small pieces of batter directly into the water. You can also press the batter through a strainer with sufficiently large holes.

Can you freeze spaetzle?

Yes. Cooked spaetzle can be frozen in an airtight container or freezer bag. Thaw it in the refrigerator and reheat it in a skillet with a little butter for good texture.

Is spaetzle a dumpling?

Spaetzle is generally described as a small noodle or dumpling. I think of it as somewhere between the two.

Homemade German Spaetzle

Name: Traditional German Spaetzle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 4 large eggs; ½ cup whole milk; 4 tablespoons butter, optional, for serving; ½ teaspoon dried thyme or 1 tablespoon fresh snipped thyme (optional); Parmesan cheese for topping (optional); Salt to taste, for serving; ½ teaspoon black pepper, or to taste

Description

Give this Traditional German Spaetzle recipe a try! Somewhere between dumplings and pasta, this dish is easy to make, versatile, and so tasty.

Ingredients

Units Scale

2 cups all-purpose flour
1 teaspoon salt
4 large eggs
1/2 cup whole milk
4 tablespoons butter, optional, for serving
1/2 teaspoon dried thyme or 1 tablespoon fresh snipped thyme (optional)
Parmesan cheese for topping (optional)
Salt to taste, for serving
1/2 teaspoon black pepper, or to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil.
While the water is heating, mix the flour and salt.
Add the eggs and milk to the flour and combine well. It should have the texture of a very thick pancake batter.
Add the batter to the spaetzle maker hopper or similar tool. See notes.
Push the batter through the spaetzle maker. The dumplings should be small, roughly the size of large orzo or small macaroni.
Once the spaetzle is floating on top of the water, remove it with a slotted spoon and place it in a covered container.
For buttered spaetzle, melt the butter in a skillet over medium-high heat.
Add the cooked spaetzle and thyme and sauté for about 3 to 5 minutes, until heated through and lightly browned to your liking.
Season with salt and pepper to taste and top with Parmesan cheese, if desired.

Notes

There are a few different kinds of spaetzle makers. You might be able to get away with a strainer and use a rubber spatula to push the batter through.
I use thyme, but I think many herbs, such as sage or oregano, would work as well.
Not all flour is the same, and not all eggs are the same size, so your batter might have slight differences. Feel free to add more milk or flour to manipulate the consistency to match that of a very heavy pancake batter. When put into the spaetzle maker hopper, it should not be freely flowing through the holes. The batter should be thick enough that it only passes through as you push the hopper back and forth.
If you are using this as a main dish or are very hearty eaters, consider doubling the recipe.