How To make Spatzli(Egg Noodles)
3 c Flour
Unbleached
1 t Salt
1/4 ts Nutmeg (optional)
4 Eggs :
Large, Beaten
1/2 c (or more) Water
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water can ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!")
How To make Spatzli(Egg Noodles)'s Videos
Traditional German egg noodles
Traditional German egg noodles
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Ingredients:
2 lbs. All Purpose Flour
10 Eggs
2 tsp. Sea Salt
7 oz. Whole Milk
7 oz. Water
1/4 tsp. Nutmeg
Kasespatzel: The German Pasta With Cheese. Thank you for following ❤️#shorts
This Video talks about Kasespatzle: a German Pasta with cheese
It's like mac and cheese but next level! Super delicious!
Ingredients
Pasta (spatzle)
2 cups flour
1/2 tsp salt
3 eggs
1/2 cup water
Kasespatzle
2 tbsp butter
1 onion
1/4 cup broth
1/2 cup heavy cream
1 cup Gruyere cheese
1 cup Emmentaler cheese
salt and pepper to taste
chives to garnish
fried onions to garnish
In a large bowl, whisk together the flour, salt, eggs and water. Bring a large pot of salted water to boil. Push the dough through a colander into the boiling water. Cook until the spatzle begins to float. Immediately remove and rinse with cold water.
Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt. Cook until caramelized, stirring often. Add the broth and heavy cream. Season with salt and pepper to taste. Bring the sauce to a boil and cook, stirring often, until the sauce thickens slightly (about 2 minutes). Reduce heat to a simmer and mix in the spatzle. Add the grated cheese and simmer, stirring occasionally, until the cheese has melted.Top with chives and fried onions.
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Homemade Pasta (German Spaetzle) - Tasty Egg Free Vegan Recipe!
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This plant based homemade pasta recipe is so easy to make. German Spaetzle vegan style. I'm stepping back to my childhood memories with this recipe and making a plant based version of the pasta that is common in the Sourthern region of Germany that I lived in.
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Recipe & Instructions:
1 1/2 cups flour
2 tbsp fine yellow cornmeal
1 1/2 tbsp tapioca flour
1 tsp coarse celtic sea salt
1/2 tsp kala namak (black salt that tastes like egg - is actually pink in color)
1/4 tsp turmeric
1 cup plant milk (cashew, soy, oat, almond etc)
Put all dry ingredients in a bowl and mix together. Add the plant milk and stir together until you have a very thick batter consistency.
Bring a large pot of water to the boil and add your pasta batter using a potato ricer or a spaetzle press as shown in the video.
Pasta will float to the top of the water once cooked.
Recipe by Cooking With Plants - Anja Cass
Enjoy xx
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How to Make Granny’s German Spaetzle | The Stay At Home Chef
Granny's German Spaetzle is an authentic spaetzle recipe passed down in a German family for generations. Make it with or without a spaetzle maker.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 cups all-purpose flour
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon nutmeg
• 6 large eggs
• 1/2 cup milk (maybe less)
• 1/4 cup butter
✅Instructions
1️⃣ 00:00:25 - In a large mixing bowl, whisk together flour, parsley, and nutmeg.
2️⃣ 00:00:52 - In a separate bowl, lightly beat eggs.
3️⃣ 00:01:04 - Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature.
4️⃣ 00:01:38 - Meanwhile bring a pot of salted water to a boil.
5️⃣ 00:01:48 - Pour spaetzle dough through a spaetzle maker or colander directly into the boiling water so that small, elongated drops fall in.
6️⃣ 00:02:22 - Boil until spaetzle rises to the top. Use a slotted spoon to remove spaetzle from water.
7️⃣ 00:02:27 - Melt butter in a skillet over medium heat. Place drained spaetzle directly into butter and fry 2 to 3 minutes. Serve hot and garnish with more minced parsley.
RECIPE NOTES:
A spaetzle maker ( is a convenient device usually made of metal that's sole purpose is for the making of small dumplings known as spaetzle. The metal plate has holes in it that you pour your spaetzle batter through directly into boiling water. While convenient, you can use alternative devices for making spaetzle that you probably already have in your kitchen.
To make spaetzle without a spaetzle maker, all you need is a metal kitchen device with holes in it. A colander or cheese grater plane will work great. Just hold the device over a pot of boiling water and pour your batter through. Sometimes it helps to use the back of a spoon or ladle to help push the batter through the holes.
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GERMAN SPAETZLE RECIPE | OMA'S SPAETZLE RECIPE FROM GERMANY
Here is the tried and true recipe for German Spaetzle! Using a spaetzle pressed passed down for generations from Southern Germany. TRUST ME - this is amazing and you're welcome! Let me know in comments if you've ever tried Spaetzle! Also, comment if you pronounce it spatz-l ;-)
German Noodles Spaetzle Recipe No. 4
German Noodles Spaetzle Recipe:
In this video I will show you another variation of a Spätzle recipe. This recipe contains milk, which makes the Spätzle light and fluffy. This German noodle variation can be used in all Spätzle recipes and is especially well suited for the sweet Spätzle dishes.