Embarking on a spaetzle recipe may feel intimidating if you’ve only encountered the free-form dumplings at a German beer hall. But homemade spaetzle is fairly easy to execute, satisfying to cook, and exceptionally versatile.
Making spaetzle batter is similar to making pancake batter—in other words, simple. Next comes the only slightly tricky part: transforming it into dumplings. Some recipes call for a spaetzle maker and scraper, which you can pick up at larger kitchen supply stores or online, while others use a potato ricer, grater, colander, or slotted spoon. All of these options work. The goal is to push the batter through the large holes to create dumplings that drop directly into simmering water and start cooking immediately. To keep them from sticking together or overcooking, it’s a good idea to work in batches, placing the cooked spaetzle in a buttered bowl.
The dumplings are excellent at absorbing flavors, so you can finish them with mushrooms, like the recipe below, fry some schnitzel, and call it dinner. Or, serve them as a side dish with saucy chicken paprikash or goulash.
If you like plain spaetzle with crispy edges, add the boiled dumplings to a frying pan with melted butter and cook over medium-high heat, stirring occasionally, until they brown.
Spaetzle are also good leftover. Let them cool and store in an airtight container in the refrigerator. Try them the next day in chicken noodle soup.
Ingredients
4 Servings
2¼
cups all-purpose flour
1
tsp. kosher salt
¼
tsp. ground white pepper
⅛
tsp. ground nutmeg
3
large eggs
¾
cup whole milk
8
tsp. finely chopped assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided
4
Tbsp. (½ stick) butter, divided
2
Tbsp. extra-virgin olive oil, divided
8
oz. mushrooms, thinly sliced
1
medium onion, chopped
¾
cup (or more) low-sodium chicken broth
