Spaetzle is a German loose noodle that is made with flour, eggs, milk and a little butter. The noodle is chunky and ill-formed, so there’s no bowtie or angel hair process here. Salt and pepper, as basic as these ingredients can be, are equally important to the success of a tasty spaetzle dish. The other key component to this recipe is using a potato ricer. The potato ricer will allow you to squeeze out the dough mixture into thin loose noodles that will boil up rapidly in the boiling water. I got my ricer on Amazon.
- 2 cups all purpose flour
- 2 tsp salt
- ¾ cup of milk
- 2 eggs
- 1/2 stick of melted butter
- additional salt and pepper to taste and chives or green onions to garnish
- Fill a pot with water and add 1 tsp salt and set to boil.
- Meanwhile sift out 2 cups of flour into a bowl and stir in 1 tsp of salt.
- In a separate bowl, mix 3/4 cups of milk and two eggs until blended well.
- Add to flour mixture and incorporate well. The mixture will be sticky and start to form a ball. Stop there and add 1 tablespoons of melted butter and 1 tablespoon of water to the dough mixture.
- Stir more until the consistency is wetter and more even.
- The water should be boiling now. Load up the ricer with the dough mixture and squeeze over the boiling water.
- The dough noodles will mostly sink at first, but as they cook (about 1 minute or so), they will float to the top. Scoop them out and give them a good shake with a slotted spatula or spoon so they drain. Put them in a large bowl and add the rest of the melted butter.
Stir and add lots of black pepper and salt to taste. Before serving, I add diced green onions. This dish will be a huge hit with family and friends! It’s the ultimate comfort food – give the German noodles a try!