Spaetzle is the culinary cape-and-tights hero of a German meal. Believe it. So good is this spaetzle stuff that it may also be found in traditional dishes from Austria, Switzerland, Hungary, Slovakia, France, and northern Italy but with slightly different names or shapes. And now, it may be served on your table to become a tradition in your home.
First, you will need something to press the batter into boiling water. Potato ricers, strainers/colanders, food mills, or coarse graters all work well. Super-special spaetzle presses and makers are also available but not a neccessity. I mean, I love and own my share of kitchen gadgets but they can get pricey.
You will need the following:
6 eggs, beaten
2 cups of milk or heavy cream (can use water if you really want)
1 cup of potato, sweet potato, or squash puree
3 cups of all-purpose flour
nutmeg (1/2 tsp per cup of flour)
salt and pepper, pinch each (optional)
- freshly chopped chives, green onion, or parsley
- 4-6 Tablespoons butter
You should make your puree ahead of time. I’ll often make a large batch and then use it soup or freeze it. Choose your own adventure there.
Sift the flour, nutmeg, salt and pepper together into a mixing bowl. Mix the milk and eggs into the puree. Now incorporate the puree mixture with the flour mixture to form a dough. But don’t worry, you don’t have to knead anything. No worries.
Heat a kettle of water over medium heat.
Fill a large bowl with ice water and set aside.
Once the water on the stove is simmering, use a colander or spaetzle maker to push the dough through the holes into the water.
Once the spaetzle begins to float (this doesn’t take long… like a few minutes), scoop it out and put it in the ice water.
Once all the spaetzle has cooled, strain it and refridgerate it for a day or two. You can use it immediately but it’s better in a few days.
See? Make ahead food for a busy night or for Shabbat.
When ready to use: Melt the butter in a skillet or saucepan and sautee until shiny and heated through. Serve with stroganoff, cabbage, confit of goose or duck (confit d’oie or confit de canard for all you french speaking folks out there), or as a side dish to compliment any hardy meal.
Voila! As promised, homemade spaetzle.
Karen (Pediascribe) - Ok, how do you keep your spaetzle from gumming up your spaetzle maker? I make mine and it seems like the steam from the pot sort of “cooks” the dough right onto my gadget.
Of course, maybe my recipe isn’t right because I just “throw things together” till they look right. Maybe I need to try yours and it’ll work perfectly!!!
Simple Livin' gal - I spray mine with olive oil before I use it. You can also use nonstick cooking spray.
Rosa - Wow, you made spaetzli!!! They look fantastic! That is one of my favorite Swiss dishes! Try making a casserole with them (cheese, caramelized onions, etc…).
Lucy - Well Lacy… I must admit I’ve never tasted Spaetzle, never seen it or even heard of it. I’m open to the possibilities… but if I make it, what do I do with it?
nathan - eat!
Julie at Elisharose - I’ve never had it either. I love a good stroganoff and a good kitchen adventure, so why not?
Laura - Awesome post. I love spaetzle. I first fell for it in Friedrichschafen, Germany when I went to Europe after my first year of college. Living in Georgia limits the amount of authentic German food, I can’t wait to try this.
rachel - i love spaetzel with green beans!! ive never made it though
Sophie - MMMMMM,…I have never mase this before but now I will have to,….
Looks really delectable!
Karen (Pediascribe) - going to make these soon. not sure what potato puree really is….is it like really runny mashed potatoes? 😉
Simple Livin' gal - Karen — You got it. Just stick cooked potatoes in your food processor or blender.
Susan - I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Stroganoff and Spaetzle, Go Together Like a Horse & Carriage : Razor Family Farms - […] Oh yes… I made good on my promise and posted a spaetzle recipe & tutorial. […]
Verna Sandvill - good article , hope to see more about this subject.
Sigrid - Ladies!
My mother and all my dad’s family made spaetzle often. You can put grated cheese and onions on it, or serve it with beef stroganoff or any meat recipe with a sauce.
My husband loved it so much he bought me a spaetzle hofel (the one you see above) and has begged me to make it again and again.
So glad you printed this recipe because I lost mine! Also, we didn’t use the pototo puree, just eggs and flour, etc.
Do try it–the men love the thicker consistency (more to chew on!)
susan - a couple people mentioned adding cheese and onions. what kind of cheese?
looks like a great recipe
Käsespätzle & Stephanie Stiavetti | Michael Ruhlman - […] a pot of boiling water. It’s an incredibly simple procedure, though you might appreciate a visual spätzle tutorial to give you an idea of how it’s supposed to […]
Ann Gertz - I make spaetzle, and was looking for a recipe for Beef Stroganoff with spaetzle, and found your recipe. It looks wonderful and will try it. My recipe for spaetzle however, does not include potato. Is that unusual? Does it change the taste or tenderness at all?
Simple Livin' gal - It’s tender either way, I’m sure. Traditionally, it’s made with potato but I’ve also had it with just semolina flour and water.
Kasespatzle Recipe - Traditional German Mac & Cheese » FearlessFresh - […] over a pot of boiling water. It’s an incredibly simple procedure, though you might appreciate a visual spätzle tutorial to give you an idea of how it’s supposed to […]
Käsespätzle - Ruhlman - […] over a pot of boiling water. It's an incredibly simple procedure, though you might appreciate a visual spätzle tutorial to give you an idea of how it's supposed to […]
Estevon - My results from the recipe Corkscrews Curls shared __________________________________________________ Stroganoff and Spaetzle This one came as a result of not wanting to leave the place on a cold and rainy day. I had a package of spaetzle as well as everything else needed to make a mean take on this classic comfort dish. I never thought of substituting spaetzle for egg noodles in this old school Russian dish but its great and I’ll make it again the same way some day soon. Razor Family Farms shared their wonderful recipe for this.