Best 3 Homemade Spaetzle Recipes
Indulge in the delightful world of homemade spaetzle, a traditional German noodle dish that has captured the hearts of food enthusiasts worldwide. These tender and versatile dumplings, often compared to tiny pasta pillows, offer a unique culinary experience that can be enjoyed in various forms. From classic recipes to creative variations, this article presents a comprehensive guide to crafting delectable spaetzle at home. Whether you prefer the simplicity of traditional spaetzle, the richness of spinach spaetzle, or the hearty goodness of käsespätzle (cheese spaetzle), you'll find step-by-step instructions and helpful tips to achieve perfect results every time. Embark on a culinary journey as we delve into the art of making homemade spaetzle, exploring its history, techniques, and the diverse flavors it brings to the table.
Let's cook with our recipes!
HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)
Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions...or plain with butter...or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)...or.....
Provided by Artandkitchen
Categories Macaroni And Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a big pot for cooking.
- Meanwhile mix flour, eggs, milk, water and salt together with a blender.
- Let rest 5 to 10 minutes and mix briefly.
- Add salt to the boiling water.
- Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
- When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
- You can prepare colorful spaetzle if you add to the dough:.
- for red some tomato concentrate;.
- for yellow 1 teaspoon turmeric powder;.
- for green 1/2 cup mashed spinach;.
- for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
- And so on....
KAESESPAETZLE (HOMEMADE SPAETZLE NOODLES WITH CHEESE AND CARAMEL
This is something hearty and warming for a winter day, after spending hours on the ski slopes or working outdoors. Try adding chopped parsley to the Spaetzle dough or puréed spinach or pumpkin for the extra kick of flavor (adjust amount of flour then).
Provided by Eismeer
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
- Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
- Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
- Let Spätzle boil until they rise to the surface.
- Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
- Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
- When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
- (You can omit the oven step and devour the Spätzle right away as well).
- Serve Käsespätzle with mixed or green salad.
Tips:
- Use the right flour: All-purpose flour is the most common flour used for spätzle, but you can also use bread flour or a combination of the two. Bread flour will give your spätzle a chewier texture, while all-purpose flour will make it more tender.
- Make sure the dough is the right consistency: The dough should be thick enough to hold its shape when scraped into the boiling water, but not so thick that it's difficult to work with. If the dough is too thick, add a little more water. If it's too thin, add a little more flour.
- Don't overcrowd the pot: Cook the spätzle in batches so that it doesn't clump together. If you overcrowd the pot, the spätzle will cook unevenly.
- Cook the spätzle until it floats: The spätzle is done cooking when it floats to the top of the water. This usually takes about 2-3 minutes.
- Serve the spätzle immediately: Spätzle is best served hot and fresh. You can toss it with butter, cheese, or your favorite sauce.
Conclusion:
Spätzle is a delicious and versatile dish that can be enjoyed in many different ways. It's a great option for a quick and easy weeknight meal, or it can be dressed up for a special occasion. With a little practice, you'll be able to make perfect spätzle every time.
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