Homemade German Spätzle
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
The highly popular and beloved egg noodles from the Swabia region of southwest Germany.
  • 4 cups all-purpose flour (you can also use whole wheat flour)
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1¼ cup milk
  1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 18-20 minutes, or until bubbles appear (see pictured instructions for details).
  2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
  3. They can be stored in the fridge for at least a couple of days and then heated to serve.
  4. To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
  5. Serve with beef or pork roast, Schnitzel, pork chops, or your favorite gravy.
Recipe by Honest Cooking at https://honestcooking.com/homemade-german-spatzle-and-a-brief-intro-to-baden-wurttemberg-recipe/