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Delicious Homemade German Spaetzle (German dumplings)
German Spaetzle is small dumplings. Spaetzle is not hard to make, but it can be a bit time-consuming when done completely by hand. Veteran spaetzle makers use a special spaetzle press to form the tiny dumplings.
What follows here are two methods to make spaetzle. the first uses a spaetzle board and special knife, the second shows how to form the dumplings using a colander.Continue to 2 of 10 below.
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Spaetzle Board and Knife
A Spaetzlebrett, or board, has a handle and a beveled edge, which touches the boiling water. It makes the Spaetzle roll off the board better.Continue to 3 of 10 below.
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Ingredients for the Dough
The spaetzle dough consists of flour, salt, and eggs, with or without water or milk. There are no exact proportions but a good starting point is:
- 1 pound of flour
- 5 eggs
- ¾ cup water
- 1 teaspoon salt
or, per person
- 1 cup flour
- 1 egg
- 2 tablespoons water
- 1/4 teaspoon salt
For traditionalists, leave the dough plain.
For more adventurous cooks, flavor it with your choice of your favorite chopped fresh herbs or spices. Dill, parsley, rosemary, garlic, onion powder, chili powder are all great options.
You can get... as creative as you like with the add-ins. Instead of water, add beet or carrot juice. Both add great flavor and gorgeous color.
Adding purees like fresh pumpkin or butternut squash are also great options. For brighter flavor, mix in a few teaspoons of fresh lemon or orange zest to the dough.
The possibilities are endless.
One extremely popular version of spaetzle is kase spaetzle which includes cheese. A recipe for kase spaetzle can be found here.Continue to 4 of 10 below.
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Mixing the Dough
Mix the dough several minutes until glossy. The dough should be wetter than brownie batter but not as wet as pancake batter.Continue to 5 of 10 below.
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Dipping your board
Dip your board into the boiling water, to help the dough slide off when you are making your noodles.Continue to 6 of 10 below.
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Spreading the Dough on the Board
Spread some dough in a thin layer onto the board as shown. The dough should be about 1/8 to 1/4 inch thick.Continue to 7 of 10 below.
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Making the Noodles Roll Off the Board
Using the flat edge of the Spaetzle knife and a little twist to the wrist, roll small pieces of dough down the board and into the water. With practice, this can go quickly.Continue to 8 of 10 below.
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Cooking the Spaetzle
Cook the noodles in water that is not quite boiling. They are done when they float to the top. Remove them and place them in a warm bowl. Start another round of noodles and continue until the dough is used up.Continue to 9 of 10 below.
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Making Spaetzle With a Colander
You can also use a colander with square or round holes to make the Spaetzle. Push a spoonful of dough through the colander into the boiling water using the back of the spoon.Continue to 10 of 10 below.
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Ready to eat Spaetzle. Dig in!
Edited by Lora Wiley-Lennartz