Spatzel (Spaetzel? Spatzle?) is a tasty fresh homemade German egg noodle. I make this recipe whenever I make my famous homemade German Feast. Yankee Bill and I met when we were both in the Army and stationed in Baumholder Germany back in the early 1990’s. To commemorate our early years together I like to make Pork Schnitzel, Gurkensalat (aka Cucumber Salad) and Spatzel several times a year.
Now recently I have been roundly chastised by my readers for talking about this homemade spatzel over and over again without ever posting the recipe. Enough already! Here we go. . .
The ingredients to make Spatzel are simple-but when you make them like I do without a “spatzel maker” they can be rather time intensive. I have ready quite a few recipes (including this one) that state you can “press the batter through a colander”. I have no idea how to make that happen-they must be using a batter that is quite a bit stiffer than mine! I use the knife & plate method-and the cutting & boiling part of the recipe take me about 40 minutes.
Homemade German Spatzel
3 C White Flour
4 Eggs
1 tsp Salt
1/2 Cup Water
1/4 tsp Nutmeg
((1/4 Cup Butter for Browning)
Mix dry ingredients in a bowl. Make a well in the center.
Wisk water & eggs together. Pour into well in dry ingredients & mix until dough is sticky-but still elastic & stiff.
Boil a spaghetti pot 2/3 full of salted water.
Using a colander with medium holes or spätzle maker, press the noodles into a large pot full of boiling salted water. Alternately put the batter on a plate and using a butter knife cut small portions of the dough into the water.
When noodles float to the top (approx 3-5 min) they are done, use a slotted spoon to remove and continue to cook more.
When all noodles are done you can reserve the noodles until ready to serve. Then warm in microwave and brown in butter in a saucepan.
Annie Jones says
I love spaetzle! I don’t make it often, but when I do, I use a pastry decorating bag with a plain round tip and squeeze small amounts of batter into the boiling water. If they turn out a little large, they can be cut after they boil. You might try that next time; it works for me. 🙂
admin says
I’ll have to try that pastry bag idea. . . I was going to make these on Sunday for Father’s Day. . .but now my MIL has invited us over to her house for prime rib and yorkshire pudding. . . who am I to say no? I’ll just move the schnitzel, spaetzle and gurkensalat to next week 🙂
Amiyrah says
Finally! My prayers have been answered! LOL….now to bookmark it, so I can make it next week for dinner. Thanks Jenn :oD
admin says
Just for you babe, just for you. And no complaining when you actually make them 🙂
Catherine says
I’d suggest investing in a potato ricer or a Spaetzel press. It goes SO QUICKLY and anyone can do it! A true Spaetzel press will last for generations, too. I know my great-grandmother used to make it with a board and knife (presses were for the weak!), but she was so super quick at it, you couldn’t even see her hands move as she worked.
Lenetta @ Nettacow says
I popped over here to find your apple bread recipe to link to it in my weekly roundup, and had to comment that I can’t wait to try the knife/plate method! I’ve used the spoon and colandar and it KILLS my poor, weak hands/wrists. Looking forward to trying this method!
admin says
Lenetta-glad I’ve given you an alternative 🙂 Hope your next batch of Spatzel turns out great!
Heather says
I’ve never tried this, but I think my husband will be tickled when I do! He has ordered it at restuarants and such, but I don’t think he’s ever had homemade. Those polka loving Germans love their ethnic food…now we can have it here at home. And I love the pastry bag idea for making it go quicker!
Thanks Jenn,
Heather
clarissa says
I love spatzel! Always loved it while I was in Germany. I’ve tried making it once since I got back, but I didn’t have much luck. Maybe I should try it again. Its really quite tempting!
Tami says
I just realized that my husband and yours share the same name. He is also German. He turned me on to spaetzle after we were married. I learned how to make them from my MIL. I have always used a small spoon to make them but recently I bought a spaetzle maker. 🙂 I love the idea of using a decorating bag! I never thought of doing that…brilliant tip!!
My recipe is just about the same but I’ve never used nutmeg in it. I’ll have to try that.
Thanks for sharing this!
lisa says
I love my spaetzle maker , they all cheap under $10.00 new or penny at yard sale , you can also use an empty squeeze bottle instead, wide ketchup or mayo bottle works well
helen says
No need for a plates or pastry bags or colanders – they make spatzel boards just for cutting the dough. Sort of like a wooden cutting board with a handle on one end and a beveled end at the other. Spread the dough over the beveled end of the board and work it over the beveled edge with a dinner knife with a quick scraping motion cutting it into small lengths as you go. Hard to describe but it is as if you were scraping the dough off the board in pieces. Probably can find the boards on one of the German cooking or gift sites.
Jenn @ Frugal Upstate says
Helen-I’ll have to look up spatzel boards. I’ve done basically the same thing with a plate & butter knife. . . it takes forever.
emily says
Don’t use brown flour – oops…. Yuck!
Jenn @ Frugal Upstate says
Hmmm-good to know! Some things just are better with white flour
Jane Draughon says
maybe they mean a ricer rather than a colander
Jane Draughon says
I always thought it must be hard to make as the mix was so expensive. I can’t wait to try this, and the nutmeg sounds yummy.
Jen says
I use a cheese grater to make spatzel, upside down, pour the batter on and it falls through into the water. Also my recipe calls for Swiss cheese, you transfer to frying pan and add Swiss or any cheese you prefer to it. I’ve used texmex cheese, yummy.
Michele says
Thank you so very much for a trip down memory lane…..My father was stationed in Baumholder Germany from 1958-1963. I still to this day have such an affection for german cuisine …I thank you for this recipe and will make it when I make schnitzel.
Jenn @ Frugal Upstate says
How fun! I’m glad you enjoyed the post and the memories.
M spear says
Try a perforated pan with holes over the boiling water . I learned that in cooking school
M spear says
Try perforated pan over the hot water, I learned that in cooking school.