Traditional Spaetzle
Making these dumplings is more about rhythm than precise technique. Once you find the right consistency—thick enough to hold its shape but loose enough to drop through a colander—you can turn out a batch in minutes.
The batter must be beaten until it blisters.
If you don't beat the dough, the noodles will be dense and gummy. Look for small air bubbles breaking the surface before you stop.
- large mixing bowl
- heavy wooden spoon
- spaetzle maker or a colander with large holes
- slotted spoon
- wide pot
What goes in.
- 2 cupsall-purpose flour
- 4large eggs
- 1/2 cupwhole milk
- 1 tspkosher salt
- 1/4 tspground nutmeg
- 2 tbspunsalted butter
Developing the dough
Use a heavy wooden spoon to pull the batter upward repeatedly. You are looking for a glossy, elastic consistency that slowly drips from the spoon.
The method.
Whisk the eggs, milk, salt, and nutmeg in a large bowl until combined.
Add the flour all at once.
Beat the mixture vigorously.
Continue for three to five minutes until the dough pulls away from the side of the bowl and shows small air bubbles.
Bring a large pot of heavily salted water to a gentle boil.
Reduce the heat to a simmer so the water remains stable while you work.
Pass the dough through your tool.
Push the batter through the spaetzle maker or large-holed colander directly into the water.
Cook until the noodles float.
This usually takes about one minute. Use a slotted spoon to lift them out and transfer directly to a skillet with melted butter.
Toss in the pan.
Sauté the noodles briefly until they are coated in butter and lightly browned at the edges.
Other turns to take.
Käsespätzle
Toss the finished noodles with shredded Gruyère and Emmental, then top with caramelized onions and brown briefly under a broiler.
Herb Spaetzle
Fold finely minced fresh chives or parsley into the batter before cooking.
When it doesn't go to plan.
Rest the batter for 10 minutes if it feels too stiff to push through the holes.
Rinse the colander or spaetzle maker in cold water periodically to prevent the dough from sticking to the metal.
Work in small batches to ensure the water stays at a consistent simmer.
The ones that keep coming up.
How do I know if the batter is the right consistency?
It should be thick and heavy. If you lift the spoon, the batter should hang in a long, slow-dropping ribbon rather than pouring like pancake batter.
Can I make this ahead of time?
Spaetzle is best eaten immediately. If you must prep ahead, undercook them slightly, shock in ice water, then pan-fry when ready to serve.
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