Homemade German Spaetzle
Soft and pillowy egg noodle dumplings scraped directly into boiling salted water for a truly traditional texture. Tossed in browned butter and finished with crispy fried onions, spaetzle is the ultimate German comfort food side dish.
Soft homemade German egg noodle dumplings tossed in browned butter and crispy fried onions.
Nutrition per serving
Ingredients
Dough
Finishing
Topping
Seasoning
Instructions
Make the Spaetzle Batter
In a large bowl whisk together flour and a teaspoon of salt. Add the eggs and milk and beat vigorously until a smooth thick batter forms with no lumps. The batter should fall off the spoon in thick ribbons. Stir in the grated nutmeg and let the batter rest for 10 minutes.
Cook the Spaetzle
Bring a large pot of well-salted water to a vigorous boil. Using a spaetzle maker or a colander with large holes, press or scrape the batter through the holes directly into the boiling water in batches. Cook for 2 to 3 minutes until the noodles float to the surface, then remove with a slotted spoon.
Fry the Onions
Melt butter in a large skillet over medium heat and add the sliced onions with a pinch of sugar. Cook for 15 minutes stirring occasionally until the onions are deeply golden and crispy at the edges. Remove the onions and set aside, keeping the browned butter in the pan.
Toss and Serve
Add the cooked spaetzle to the skillet with the browned butter and toss over medium-high heat for 2 to 3 minutes until lightly crisped in spots. Season with salt and pepper, then transfer to a serving dish and top generously with the crispy fried onions.
Substitutions
Common mistakes
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