Easy German Spätzle Recipe

Method4 steps · about 15 min

1. 1

   Step 1: Whisk the 2 eggs, 200 g flour, 15 g melted batter butter and optional pinch of nutmeg (1 pinch). Gradually add milk, beginning with less than the 150 ml guide, until the batter is thick and barely runny. Bring a large pot of well-salted water to a boil.

   Uses 2 eggs · 200 grams all-purpose flour · Up to about 150 ml milk, added gradually for thick, barely runny batter · 15 grams butter (melted) · 1 pinch nutmeg (freshly ground is best) · Water as needed for cooking the Spätzle in batches · Salt as needed for the cooking water

2. 2

   Step 2: Use a Spätzle press or grater to drop some batter into the hot water. Alternatively, spread some batter on a cutting board and use a straight-edged knife to scrape small pieces into the water. Choose one method and work in batches, stirring gently to prevent clumping.

   Uses thick Spätzle batter · salted boiling cooking water

   
3. 3

   Step 3: Gently simmer each batch for about 2 minutes until cooked through. Lift out with a skimmer into a serving bowl, then repeat with the remaining batter; the timer is for each batch.

   Simmer Spätzle · 2 minUses fresh Spätzle cooking in salted water

4. 4

   Step 4: Add a few flakes of the separate finishing butter to the hot cooked Spätzle and gently toss as it melts to coat the noodles. Serve warm.

   Uses cooked drained Spätzle · Extra butter flakes as needed to finish cooked Spätzle