Easy and Delicious Homemade Spaetzle
I swear noodles and pasta are so beloved to me, I even dream about them. Making pasta from scratch is usually quite the effort requiring time, knowing the feel, and even special equipment. Spaetzle is here to break all those roadblocks down! However, this batter takes no time to whisk together, and even less time to cook up. While I used a spaetzle maker that you see in the photos here, a cheese grater will do the trick as well. There’s no excuse now! You have to try this easy recipe out and enjoy these soft, pillowy homemade egg noodles.
All-Purpose Flour: This is the foundation, offering structure and body to your spaetzle. If needed, a gluten-free flour blend can be a suitable substitute. Salt: A flavor enhancer, salt brings out the richness of the other ingredients. Those mindful of sodium can opt for a salt substitute. Nutmeg: Adding a layer of warmth and sweetness, nutmeg elevates the spaetzle’s flavor. A pinch of mace or a whisper of cinnamon can be used in its absence. Large Eggs: Serving as the binding agent, they ensure a cohesive dough that holds together during cooking. A concoction of water, oil, and baking powder can be an alternative for those with egg allergies. Milk: It infuses the batter with the necessary moisture, achieving the ideal consistency. For a dairy-free option, consider almond, soy, or oat milk.
You’re going to love making this spaetzle—it’s super easy and fun! Alright, let’s start by grabbing a big bowl and mixing together our flour, salt, and that lovely, warm nutmeg. Now, in another bowl, whisk those eggs and milk together until it’s all friendly and mixed! Once that’s done, you’re going to pour the wet mix into the dry one. Stir it up until it’s smooth and happy. Remember, if it’s too sticky, throw in a bit more flour, and if it’s too thick, a splash of milk will do the trick! Okay, now we’ve got our batter all ready! Let’s give it a bit of a break. Yep, just let it hang out and relax while you get the boiling water ready. Got your water boiling? Great! Salt it like the sea, and then, let’s make some spaetzle! You can use a spaetzle maker or even just a cheese grater to drop the batter into the water. It’s like magic—they cook super fast and float to the top when they’re done! Once you’ve scooped them out of the water, grab a skillet and melt some butter in it until it smells all toasty and lovely. Toss the spaetzle in and let them dance around in there until they get a bit crispy and golden. And, voila! Throw some parsley on top and you’re all set to enjoy your homemade, super yummy spaetzle! See? I told you it would be easy and fun!
Storage
After you’ve cooked the spaetzle, and if you find yourself with leftovers, just pop them into an airtight container and they can be stored in the fridge for up to 3 days. If you prefer to freeze them, spread the spaetzle out on a baking sheet in a single layer and freeze until solid. Once solid, you can transfer them to a zip-top freezer bag or an airtight container, and they’ll keep well for up to 2 months. When you’re ready to enjoy them again, you can cook them straight from frozen—just toss them into your dish and cook a little longer, or thaw them in the fridge overnight before using.
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