Making Authentic German Spaetzle from Scratch (my favorite simple spätzle recipe!)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Crack 3 eggs into a medium-sized bowl and whisk them thoroughly for about a solid minute.

Stir in 0.25 teaspoon nutmeg, 0.25 teaspoon salt, and 0.33 cup whole milk.

Gradually whisk in 1.25 cups of all-purpose flour, adding a little at a time to avoid a dough that is too thick.

Ensure the dough has a stretchy, thick ribbon consistency that slowly falls off the whisk.

Heat a medium or large pot of water on the stove until it reaches a low boil.

Use a spatzle maker over the pot of water, fill the hopper with dough, and slide it back and forth to drop bits of dough into the boiling water.

Once the spatzle floats on top of the water, scoop it out to avoid overcooking.

For an old-fashioned method, thin out the dough on a wooden cutting board and scrape small blobs into the boiling water using the back of a long bread knife.

Melt butter in a large skillet until it just begins to turn a light brown color, then add the cooked spatzle.

Toss the spatzle in the butter and sprinkle with salt, pepper, and fresh parsley, cooking for just a minute or two before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens