German Egg Noodles Spaetzle Recipes

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GERMAN SPAETZLE DUMPLINGS



German Spaetzle Dumplings image

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Provided by MARBALET

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 9

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, or a large holed sieve or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
  • Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g

EASY GERMAN SPAETZLE RECIPE



Easy German Spaetzle Recipe image

Easy German Spaetzle are ready in only 15 minutes and make a great side for all dishes served with a sauce!

Provided by Julia Foerster

Categories     Side Dish

Time 15m

Number Of Ingredients 4

4 cups all-purpose flour
2 tsp salt
8 large eggs
3/4 cup milk

Steps:

  • In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
  • Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  • Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
  • Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  • Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

Nutrition Facts : Calories 296 kcal, Carbohydrate 48 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 164 mg, Sodium 940 mg, Fiber 1 g, ServingSize 1 serving

HOW TO MAKE GERMAN NOODLES OR SPAETZLE OR SPäTZLE



How to Make German Noodles or Spaetzle or Spätzle image

The standard base recipe for a classic German noodle from Southern Germany. This recipe comes from Oma Nellie.

Provided by Getty Stewart

Time 25m

Number Of Ingredients 5

2 cups flour
1 tsp salt
2 eggs
1/2 to 3/4 cup water
1 Tbsp of butter (for serving)

Steps:

  • Mix flour and salt in a large bowl.
  • Make a well in the center of the flour and add eggs.
  • Using a sturdy wooden spoon mix together pulling in flour from the sides. Not all of the flour will be incorporated.
  • Gradually add just enough water to make a thick, sticky, stiff dough that incorporates all the flour. It will be a stretchy big lump.
  • Cover with towel and let rest at room temperature for 10 to 15 minutes.
  • Meanwhile bring a large pot of salted water to boil.
  • Fill spaetzle press or potato ricer with dough and press into boiling water. Only add one batch at a time to allow plenty of room for noodles to cook. Or, place a bit of dough at a time in a colander and push through holes using the back of a spoon.
  • Allow noodles to cook for 2 to 3 minutes until they rise to the top and float.
  • Remove with slotted spoon into a colander to drain well. Place in serving dish and add a pat of butter to prevent them from sticking.
  • If serving later, rinse freshly cooked spaetzle with cold water.

GERMAN SPAETZLE



German Spaetzle image

Quick and easy German spaetzle make it a snap to have a hearty meal on the table in record time. Add these tender little dumplings to your menu plans.

Provided by Diana Rattray

Categories     Side Dish     Pasta

Time 35m

Number Of Ingredients 10

For the Spaetzle:
2 cups all-purpose flour
4 large eggs
1/2 to 2/3 cup milk
1 teaspoon fine salt, or to taste (plus more for the cooking water)
1 to 2 teaspoons butter, or more, for serving
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh chopped parsley, or other fresh herbs
For Sautéed Spaetzle (optional):
4 tablespoons unsalted butter

Steps:

  • Gather the ingredients.
  • Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
  • Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
  • In a small bowl, whisk 1/2 cup of milk with the eggs.
  • Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
  • Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
  • The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
  • Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
  • At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
  • Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
  • Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g

GERMAN EGG NOODLES: SPAETZLE



German Egg Noodles: Spaetzle image

Provided by Food Network

Categories     side-dish

Yield 15 servings

Number Of Ingredients 4

1 pound flour
7 eggs
1 teaspoon salt
Water, as needed

Steps:

  • Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
  • Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
  • Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

"SPAETZLE" GERMAN EGG NOODLES



Spaetzle are a typical dish of the German state of Schwaben. They are easy to make, wonderfully filling and go exceptionally well with cheese (baked in a casserole), roast pork or simply sprinkled with some crispy fried onions.

Provided by zetallgerman

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
  • Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
  • When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
  • Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
  • Let each noodle drop into the boiling water (don't overcrowd the pot).
  • Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!

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  • Add the flour to a medium-sized mixing bowl and make a little well (or a mini volcano) in the middle.
  • Add the eggs and the salt to the flour and give everything a stir with a wooden spoon or your electric mixer. Now slowly pour in the water while mixing vigorously until the dough has a lump-free, elastic consistency. When you roll the wooden spoon in the batter, you should be able to create air bubbles as a result of the sticky yet smooth consistency. Another way to tell that the batter has the right consistency is when it drips off the spoon very slowly.
  • Bring a large pot of salted water to a boil. Once boiling, reduce the heat so that the water is simmering.
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  • First of all, prepare a homogeneous dough from the ingredients. This should tear from the spoon and not be too liquid. If the dough tears from the spoon, then you get nice long spaetzle. Taste the dough and make sure it has enough salt in it.
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