5 Ingredient Spaetzle Recipe (2024)

FAQs

What kind of flour is used in spaetzle? ›

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium.

If you don't have a spaetzle maker, the batter can be pressed through the holes of a colander with a spatula (just make sure to lift the colander above the boiling water so it doesn't get clogged with cooked dough). I've heard a potato ricer works well, too.

Salt the water and reduce the heat to maintain a low rolling boil. Put your Spaetzle maker on top of the pot and add about 1/2 a cup of dough at a time to it and scrape it through the holes so it can fall into the water. Let the Spaetzle cook for about 30 seconds. They are ready when they start floating to the top.

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.

The batter should be somewhat thick but it should still be able to flow slowly. If it's too thick, add a tiny bit more milk until it's just right. If it's too thin, a sprinkle more flour will do the trick!

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

They're handy and easy to use. That being said, they're a single-use kitchen tool that isn't 100% necessary for making homemade spaetzle. Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch).

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Knoepfle is the “button-shaped” equivalent to spaetzle. I equate it with Switzerland, because my dad is Swiss and we always explained it by calling knoepfle a “swiss noodle.” I think that Knoepfle originated in Germany and, from my research, I learned in Switzerland it is spelled Chnoepfli.

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

What should you do after spaetzle has risen to the surface of the boiling water? ›

When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour.

Remove spaetzle with a slotted spoon and continue with remaining batter. Add a tablespoon of butter to bowl of cooked spaetzle to keep it from sticking while cooking remainder.

Why is semola flour used for pasta? Semola is also known, rather aptly, as pasta wheat or macaroni wheat. Made using hard durum wheat, it's commonly grown in Northern Italy, which has the perfect warm climate for sturdier grains.

Semolina or durum wheat: best flour for egg free pasta

Durum wheat semolina is an exceptionally high protein flour with somewhere between 13%-14% protein content. This type of flour can be ground in different ways but usually is ground medium-fine for pasta making purposes.

Germany's Dinkel Mehl 630 is equivalent to white spelt flour. It is a flour made from finely milled spelt grain. In Germany, it is often used instead of Flour Type 405. It is excellent for bread baking, but is usually combined with other flours because of its high gluten content.

White Flour Is Best for Egg Pasta Dough

Italians make fresh pasta using a particular type of lower-protein white flour called doppio zero, or 00 flour, with a talcum powder–like grind. Its protein content is similar to that of all-purpose flour, but the proprietary blend of wheat makes a difference.