Make Ahead

Gram's Spaetzle

Name: Gram's Spaetzle
Yield: Serves 4-6
Cuisine: German
Ingredients: 3 cups flour; 1/2 teaspoon sea salt, to taste; 1/8-1/4 teaspoons ground white pepper; 1/4 teaspoon fresh grated nutmeg; 3 farm fresh eggs, beaten until fluffy; 1 cup milk; a few tablespoons of butter, to taste

by: Sagegreen

April 1, 2011

1 Ratings

Serves 4-6

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Author Notes

Both my Hungarian grandmother and my room mates in Germany helped me learn how to make these wonderful dumplings. I have a few versions for these, but this it the one I like best. I had made some to go with my sauerbraten meatballs earlier. I love serving these best with chicken paprikash. If you don't have a spaetzle maker, you can use a colander to push the dumplings through its holes.I have uploaded a photo to show my usual set-up. —Sagegreen

What You'll Need

Ingredients

Directions

Combine the flour, salt, pepper and nutmeg. Add the milk to the eggs. Add milk/egg mix a little at a time to the flour until the dough becomes sticky and workable, but still pretty thick....like thick cake batter.
Boil a few quarts of lightly salted water in a large pot. When the water is boiling, fill the basket of the spaetzle maker (or holes in a colander) and slide through to the boiling water below. As soon as the dumplings float to the top (3-4 minutes) they are done. Fish them out with a slotted scoop into a serving dish. Add some pats of butter. Keep warm. Proceed to cook the remaining dough the same way and add to the dish when done with a little more butter. Serve with your favorite main dish and sauce.

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6 Reviews

wssmom April 2, 2011

Thanks for posting this! I haven't had spaetzle in decades; my cousin's grandma from Czechoslovakia used to make them and I must worm the recipe out of her! (testkitchenette, braised rabbit and spaetzle yum!)

Sagegreen April 3, 2011

Thanks, wssmom. I just got back from LA so hope to refine this recipe this week with my suggestions for optional spice additions and some sauces.

Lizthechef April 1, 2011

You beat me to it, my Hungarian sister. No doubt your spaetzle far surpass mine. Remembering both our Hungarian grandmothers, I can see mine flashing her knife as she cut them up and threw them into the boiling water. I can smell the chicken paprikash too. Let's never forget.

Sagegreen April 1, 2011

Thanks, Liz! I think there are many great versions of spaetzle. I bet yours is just wonderful, too! I love remembering. During sessions at my conference I uploaded this!

testkitchenette April 1, 2011

Lovely memory and recipe. I have fond taste memories of braised rabbit and spaetzle served to me and a boyfriend of many years ago while visiting one of his friends in Germany.