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Spaetzle

The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.

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Member Reviews ( 3 )

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Prep Time 10 min
Total Time 25 min
Servings 6

Ingredients

2: large eggs, beaten

1/4: cup milk or water

1: cup all-purpose flour*

1/4: teaspoon salt

: Dash pepper

1: tablespoon butter or margarine

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Directions

1 Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
2 Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

EXPERT TIPS

Expert Tips

*Do not use self-rising flour in this recipe.

For 2 grams of fat and 100 calories per serving, substitute 1/2 cup fat-free egg product for the eggs.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 135mg; 135%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/10/2010 3:04:53 PM REPORT ABUSE lieblingschotzi said:

Rating:

I lived in Southern Germany for 6 years and learned to make Spaetzle. This recipe is very good here I have tried it and it comes very close to the Spaetzle recipes I learned from my German neighbors. Although the picture that is next to the recipe looks like Pizza. Spaetzle is a Pasta not a pizza. The picture looks yummy though and wonder what recipe it represents.

This reply was: Helpful Inspiring

Posted 10/2/2010 9:11:57 AM REPORT ABUSE Gracelizabeth said:

Rating:

Spaetzle are sooooo yummy. I love them swimming is goulash or chicken paprikash sauce. Sometimes even with just a bit of butter and salt and pepper (or vanilla sugar or maple syrup!) However, the photo above is not of spaetzle but of a pizza. Someone goofed!

This reply was: Helpful Inspiring

Posted 7/1/2010 4:12:35 PM REPORT ABUSE teejay5324 said:

Rating:

My mother used to make this sometimes, both of her parents were born in Germany. Very simple, very easy and very good as a side item when nothing esle seems to work with your main dish. Do not try to use a wire mesh collander, use one with holes in it as if drilled. In a pinch, a garlic press will work, but it is a bit slow. This is quite bland unless you spice it up - I use cajun seasoning, but a mixture of cayenne, salt, pepper, paprika, really anything you want would be fine, including herbs like basil, sage, etc. They are like dumplings, or egg noodles, or something in between. Melt 1/2 stick butter ad mix in after draining.

This reply was: Helpful Inspiring