Spaetzle
About This Recipe
“Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes.Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta.”
Ingredients
Directions
Reviews
“This is very good!of course they are more trouble to make than cooking thatdry kind but it is really worth it.”
“This is probably the best thing to make for a dinner side-dish! But, you better have some extra time on your hands. This takes some effort and time. You get to have special time with your children (if they help) in making the noodles. To make even more fun with your kids, you should do this by hand. Add some paprika and nutmeg to make it even better!! HELPFUL TIP: MAKE THE NOODLES SMALL (ESPECIALLY IF YOU DO THEM BY HAND) SO THAT YOU CAN HAVE MORE.—-Heidi—-“
“I made this for a European dinner at our house and it was a big hit, bringing back memories of Germany for my in-laws.Had to roll them out by hand, but they were worth the extra effort.”
“My picky grandchildren LOVED this!The third time I made it I added a dash of nutmeg!YUMMY”
“Spaetzle! What a wonderful alternative. A polish/italian friend of mine first showed me how she makes hers. She used a stand mixer to mix hers just until it was a little stretchy, boiled her water, spooned a big glop on a dinner plate and used a dinner fork to scrap glops of dough into theboiling water, occasionally dipping the fork into the boiling water so the dough would not stick to the fork. They came out tear shaped, about 1″ by 2” long and then she would drain and spread in a 9×13 baking pan, grate some carrot over them , and layer pork chops on top. Cover with foil and bake until the meat was done. For me with a family of 8-9 I prefer to use a spaetzle maker. It only cost about 8.00 dollars and made the proccess a little faster and less labor intensive. I use milk instead of water(no oil), 1 tsp. salt in flour, and a1/2 tsp. nutmeg or allspice. I make mine as a substitute side dish with our holiday meats. Which makes it extra special. I also toss with sauteed chopped onion and serve with a dollop of sour cream. So this “lazy noodle” as my friend called it can sub for noodles or potatoes at our house. I would definetly recommend this “comfort food”.”
“Thinks for all the tips! It was so good :)”
“These little gems are so good.I made Paprikash and needed something to go with it, but was afraid to try this.I bit the bullet and tried it and am so glad I did.I used the back of a cheese grater and it worked perfectly.I will make these again for multiple meals,thank you so much for sharing this with us.”
“Amazing – just like the spaetzle I loved in Germany! I used a spaetzle maker (available for just $10 on Amazon) and the noodles came out perfectly. I love how the ingredient list is so short and the process itself is something that can easily be done during dinner prep.”
“FANTASTIC RECIPE!My swiss mother in law would be proud.I cooked spaetzle just as good as hers.I have tried making spaetzle with a few different recipes always to be disappointed in the end.My MIL doesn’t have an exact recipe (she goes by feel) which never helped me much.So thanks Bergy.I served them with pork roast and gravy over top.yum.I will be making these a lot.Loved the idea of doing it in the blender too, was much easier.”
“YUM!!! This recipe hit the spot with this German girl! I made this almost as posted (didn’t use the oil), using my spaetzle grater. When it floated, I tossed it in a pan with a bit of bacon. Very nice Bergy! I will definitely make this again. Made for Fall 2009 Pick a Chef. Thanks! :)”
“This recipe was great! How can you go wrong?!?! I also made this with Recipe #355894, Recipe #355890, and Recipe #16533 .. What a fantastic recipe! They turned out great.. I had to use a spoon and a knife to make mine since I dont have a good utensil to push the mixture through.. regardless it came out great! I think next time I will try it with Bacon for sure!”
“Excellent!!..especially alongside Chicken Paprikash! After years of holding the heavy plate on top of a pot of boiling water and cutting each spaetzle in to the water, I decided to try filling the spaetzle dough into a zip top bag, cut the tip off the bag and use it as an easier way to drop and cook the spaetzle. It worked really well for me! This is the way I’ll be cooking spaetzle until I get a real spaetzle grater! Thanks for the recipe!”
“I made this to go with chicken paprikash. I subbed wheat flour for 3/8 cup of the flour and used a teaspoon of salt. I had to cut it by hand and I think I cut it a little big so it looked more like dumplings than like the pictures when it was finished. I then fried it with butter, sautéed onions, mushrooms, and garlic and served it toppped with the sauce from the chicken. Very nice.”
“I finally didn’t have any globs in the cooking water! Many a try I have had at spaetzle and thanks to Bergy and her blender idea I have graduated to perfect spaetzle maker. Of course not cooking them all in the same pot all at once might have helped also.lol. Thanks Bergy.”
“Big hit at our house!Love this!”
“I have been making this weekly since I can remember.There are so many things that can be done with these.My favorite is stirring in a can of undiluted cream of chicken soup.Great with stuffed cabbage (juice) as well.”