I am a bit shocked that in 16 years of blogging life, this recipe has not been featured yet. I used to make it often in the early years of our marriage, but truth is, that marriage is now over 25 years young. So there you go. Better late than never, here I am to share my favorite method to make spaetzle. With a very light hand on saturated fat, but still super tasty.
SPAETZLE
(from the Bewitching Kitchen)
1 + 1/2 cups all-purpose flour
1 tsp kosher salt, plus more for the water
1/4 teaspoon ground nutmeg
3 large eggs
6 tablespoons low-fat milk
olive oil and olive spray
Panko bread crumbs to taste
Place the flour, salt and nutmeg in a large bowl. Whisk to combine. Make a well in the center. Mix the eggs with the milk in a small bowl and whisk well until fully blended. Pour into the flour well and stir until no bits of dry flour are present. Cover the bowl with plastic wrap and refrigerate for 30 minutes or longer.
Bring a large pot of salted water to a boil. Spray a large rimmed baking sheet with oil. Reserve.
When the batter is ready, place a spaetzle maker over the boiling water. Pour the batter into the metal basket, over the holes. Run the plastic component back and forth over the holes. I cooked mine in three batches.
Once the all spaetzle floats to the top, simmer for 1 minute more. Transfer with a slotted spoon to the oiled baking sheet. You can enjoy them now with butter if desired, or pan-fry it like I did, with olive oil.
To fry, heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of oil and the spaetzle. Add some bread crumbs as you sautee the spaetzle, season with more salt if needed. Serve while still warm.
ENJOY!
to print the recipe, click here
Comments: It was so nice to make this recipe again, after such a long hiatus. Not even sure why it took me so long to re-visit it. It is a wonderful side dish that goes well with meat, poultry, seafood. We enjoyed it with roasted chicken thighs and some green beans. If you don’t have a spaetzle-maker, you can use a colander. Works perfectly well, just rub the batter into the holes with a rubber spatula over the boiling water.
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Bewitching Kitchen 
We buy spaetzle from Aldi’s every Spring or so. Delicious!
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we have an Aldi here, I should investigate….
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Being European-born and having lived in southern Germany – and having been married to a Hungarian nobleman and fabulous cook for four years > spaetzle is kind’of ‘second nature’ to me 🙂 ! I am certain your recipe is fabulous as always, but one does not need a spaetzle maker ever. Just take your ordinary colander out of your kitchen cupboard, hold it over the boiling water, pour the spaetzle mixture in and hold a knife under it as you pour the mix in, cutting back and forth. Easiest thing in the world – you can be having a conversation and drinking your wine at the same time 🙂 🙂 🙂 . . . uhuh > I know you love all the fun gadgets!
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Yeap, I mentioned the colander as an option – but in fact apparently the REAL original way to do it, according to my friend Margie, is the way her grandma used to do it: pour the batter over a wooden board and balance that on top of the boiling water – slowly let the batter drift, cutting small bits with a knife. Requires tremendous skill, but grandmas are awesome! 😉
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SORRY, Sally – truly . . .must have sleep in my eyes still 🙂 ! Yep, have seen the ‘board’ method also done by a number of people . . . don’t think my arms would move fast and evenly enough to make the bits even > with the colander it is more a matter of ‘back and forth’ with the knife under 🙂 !
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I tell you one thing, Eha – the universe is not ready to have me ATTEMPTING the board method. Just imagining it makes me hyperventilate….. nah, colander or “the gadget” is the way to go for yours truly…
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Dear Salete,
we use a different recipe but also love Knöpfle. Which is what you describe below. Spätzle are a little longer and usually made from a less liquid dough scraped from a board. A rather common mix-up, I also used to call my Knöfle ßpätzle, until one of my suebian friends gave me a hard time.
in any case, bon appéiti
Florian
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I REALLY want to see that board thing in action – maybe I can search on youtube… absolutely fascinating. I would end up with a VERY messy kitchen, and NO DINNER.
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you’re such a bake master, I’m sure you could easily master the technique. I’ll keep making Knöpfle, because it is so much easier!
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here is a link to a guy who speaks with a frankonian dialect (and his spätzle coulld certainly be improved, he also makes green ones with herbs)
https://www.ardmediathek.de/video/wir-in-bayern/spaetzle-schaben-fuer-anfaenger/br/Y3JpZDovL2JyLmRlL3ZpZGVvL2Y4ODBkYTRmLWNiMzUtNDg5OC1hMmFmLTQ0YzNhNzRmMGU2OA Wir in Bayern: Spätzle schaben für Anfänger – hier anschauen ardmediathek.de
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in spite of the northern dialect which does not go with the spätzle the technique here is better. By the way, the dough is very simple: two eggs which are weighed and the exact same amount of flour added, then mixed. she adds a bit of curcuma, which I had not heard yet, but why not? so only three ingredients, no milk in her recipe
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