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While a traditional German spaetzle or spatzle recipe is an easy make, it is a recipe that can be somewhat arduous in execution the first few times. While spaetzle refers to an elongated doughy egg-noodle dumpling, first iterations will likely more closely resemble the smaller 'knoepfle".

Spaetzle Recipe

The traditional German spaetzle or spatzle recipe originates of southwestern Germany in the Baden-Württemberg region as an elongated, doughy egg-noodle. While spaetzle translates to "sparrow" this is more likely a reference to 'knoepfle", the smaller, more plump version of the spaetzle noodle and probably closer to what your spaetzle will resemble. Read More

Prep: 30 Min

Cook: 10 Min

Serves: 6

Ingredient	Amount	Measurement
Flour - All-Purpose	2	Cups
Eggs	4	large
Milk	1/2	Cup
Smoked Paprika	1/2	Tsp
Parsley - Fresh - Finely Chopped	1	Tbsp
Garlic	1	Clove
Black Pepper - Freshly Cracked	1/4	Tsp

The challenge of spaetzle is not in making it, but in getting a consistent dough or batter
You batter consistency should be slightly thicker than a waffle batter
If you do not have a spaetzle maker, a colander or wide cheese grater – upside down – also works
Bring a large pot of salted water to a gentle rolling boil
Add flour, paprika, black pepper into a large bowl and using a whisk, blend well
In a separate bowl, add eggs, milk, chopped parsley and finely minced garlic – whisk until well incorporated
Add wet ingredients to dry and mix until bubbles start to form - you want a loose batter – not pasta or pie crust tight
Using a spatula, add batter to spaetzle maker, colander or upside down cheese grater
You will need to use muscle power to gently push batter through holes and into boiling water
Dipping your spatula into the boiling water before spreading batter across and through your implement
Allow to cook 2-3 minutes or until noodles float
Using a slotted spoon or spider, remove noodles
Toss with fresh finely-chopped parsley and butter
Enjoy
Enjoy

The traditional chewy, tender, doughy German spaetzle or spatzle recipe originates of southwestern German province of the Baden-Württemberg region as an elongated, egg-noodle dumpling. While spaetzle translates to "little sparrow" this is more likely a reference to 'knoepfle", the smaller, more plump version of the spaetzle noodle and probably closer to what your spaetzle will resemble the first few times you make it as spaetzle is an example of practice making perfect. Lots of practice.

Though spaetzle originated of Germany, the noodle has become part of regional cuisine of other countries including Switzerland, Austria, Hungary and the Alsace region of France and is particularly suited to robust, savory hunter stews and sauces like Goulash (both Hungarian or German), mushroom sauces or a velvety smooth cream sauce.

In addition to being delicious and hearty, your spaetzle recipe keeps for up to a week in the fridge, making it a perfect leftover food. (Or quick noodle addition to a soup broth.) To reheat your spaetzle, simply toss in saucepan with butter over medium heat until your noodles start to brown.

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