German Spaetzle Egg Noodle Recipe.
My family comes from a long line of Germans, we have some other nationalities mixed in but pretty strong German. I suppose that is why I LOVE LOVE LOVE German Food and of course beer :)
I didn’t eat Spaetzle growing up or anything, unfortunately! I didn’t find out about this amazing stuff until I was at my husbands family lake cottage in Wisconsin. There is this place called Sigrid’s Bavarian Trail, it’s a restaurant, bar, German gift shop, plus Sigrid the German owner/cook/bartender lives upstairs and did I mention it’s on a lake. This is where I had it and have been hooked ever since. My daughter just orders a double order of it as her dinner when we go there. Yum!
So I know the “traditional” spaetzle does not have onion or garlic powder, this is something I added because my daughter will only eat her spaetlze straight up with butter, nothing else. As for toppings it’s kind of a personal preference. I would say my first choice would be butter, parsley and a little shredded swiss cheese, or if we are having Bierocks (a German sandwich) with gravy then I top mine with gravy. But I wouldn’t say no to bacon and onion either :)
You can use a spaetzle maker to make this recipe like the one made by NORPRO or Kuchenprofi. We have a spaetzle maker but my sister just uses a metal grater to make hers. When she uses a metal grater she sets it across the top of the sauce pan then uses a rubber spatula to run the dough across the grater. The dough then falls through the grater and into the pan to cook.
- 1 cup all-purpose flour
- ¼ cup milk
- 2 eggs
- ⅛ teaspoon ground nutmeg
- 1 pinch ground pepper
- 1 pinch of onion powder
- 1 pinch of garlic powder
- ½ teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- (optional toppings: swiss or mozzarella cheese, sautéed onions, crumbled bacon,or gravy)
- Fill large pot half way with water, heat on stove top until boiling (add about a tablespoon of salt to the water).
- Mix together flour, salt, onion and garlic powder, pepper, and nutmeg. Beat eggs then 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 into simmering water. Cook 5 minutes. Drain well.
- Toss noodles in butter. Sprinkle chopped fresh parsley and any other of your favorite toppings, and serve.
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