Spaetzle
Discover this quick and easy Spaetzle recipe! Made with simple ingredients including egg, water, olive oil, and fresh parsley, this flavorful German pasta is perfect for any meal. Ready in minutes, it's seasoned with salt and black pepper for a delicious homemade touch. Give it a try today!
- 25 Apr 2025
- Cook time 5 min
- Prep time 15 min
- 8 Servings
- 6 Ingredients
Spaetzle is a traditional German pasta-like dish. Soft, slightly chewy, and perfect for soaking up sauces, this easy-to-make recipe requires just a few simple ingredients you likely already have in your kitchen. Follow this guide to create a delicious batch of spaetzle that can serve as a versatile side or even a main dish.
Ingredients:
Instructions:
1. In a large mixing bowl, whisk together the egg, water, olive oil, and salt until well combined.
2. Gradually mix in the flour to form a smooth batter. The consistency should be slightly thicker than pancake batter.
1. Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt to the boiling water.
1. Reduce the heat to medium to maintain a gentle boil.
2. If using a spaetzle maker, place it over the pot of boiling water. Pour a portion of the batter into the spaetzle maker and press the batter through the holes into the boiling water. Alternatively, you can use a colander with large holes. Pour the batter into the colander and use a rubber spatula to press the batter through the holes directly into the boiling water.
3. Stir the spaetzle gently to prevent them from sticking together.
4. Cook the spaetzle for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked spaetzle to a large serving bowl.
1. Once all the spaetzle is cooked, drizzle a little olive oil over them to prevent sticking.
2. Season with black pepper and sprinkle with fresh parsley.
3. Gently toss to combine and serve immediately.
Tips:
- 1. Rest the Batter: Let the batter rest for at least 10 minutes before cooking to ensure the spaetzle texture is just right.
- 2. Consistency: The batter should be thick but still pourable. If too thick, you can add a bit more water.
- 3. Shaping Spaetzle: Use a spaetzle maker or a colander with large holes to form the spaetzle. Press the batter through directly into boiling water.
- 4. Cook in Batches: To prevent sticking, cook the spaetzle in batches in boiling, salted water until they float to the top, which should take just a few minutes.
- 5. Quick Cooling: Once cooked, transfer the spaetzle into a bowl of ice water to stop the cooking process. Drain well before using.
- 6. Sauté for Extra Flavor: After boiling, you can sauté the spaetzle in a little butter or olive oil until they are lightly browned for extra flavor.
- 7. Garnish: Fresh parsley adds a burst of color and freshness, but you can also experiment with other herbs or toppings like grated cheese.
Congratulations, you've made spaetzle! This comforting and versatile dish is perfect as a base for many meals. Enjoy it topped with a savory sauce, or simply garnished with herbs and cheese. Spaetzle pairs excellently with hearty meats and stews, making it a delightful addition to your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 30 grams |
| Energy | |
| Calories 10kcal | 1% |
| Protein | |
| Protein 0.84g | 1% |
| Carbohydrates | |
| Carbohydrates 0.30g | 0% |
| Fiber 0.10g | 0% |
| Sugar 0.02g | 0% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.26g | 4% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 22mg | 4% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.02mg | 0% |
| Vitamin B6 0.01mg | 0% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 1.66mg | 2% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 8mg | 1% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.21mg | 2% |
| Magnesium, Mg 2.05mg | 0% |
| Phosphorus, P 13mg | 1% |
| Potassium, K 18mg | 1% |
| Selenium, Se 1.96ug | 4% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.09mg | 1% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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