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Author Notes: My father and his parents were born in the small town of Schwäbisch Gmünd in Germany, and because of that I have been lucky enough to enjoy real German food right here in Los Angeles all my life. My Oma (grandmother in German) who is going on 96 was kind enough to share some recipes before her memory started to fade. Here is a real authentic German Spaetzle recipe that can be accompanied with a heavy dish like Rouladen or can be smothered with butter and a white cheese of your choice (my favorite is Danish Butter) for a simple meal. It requires a Spaetzle maker that can be found on Amazon or any other specialty kitchen site. I have heard that you can use a colander, ricer or just slowly pour it using the back of a spoon but I have not tried those methods (and heard some make a mess) so I recommend getting a Spaetzle maker for $6! My family has 2 makers and we used a not so common looking one when taking the pictures but its the same method for all. —Kristina's Cooking
cups Flour (more may be needed)
- Fill a large pot with water and keep it at a boil.
- Stir flour, eggs, and salt together in a bowl.
- Add water slowly while stirring the mixture together.
- Stir until it becomes a thick, bubbly, paste (you made need to add some more water or flour), similar to a pancake mixture.
- Slowly scrape parts of the mixture into a oiled Spaetzle maker over the boiling pot of water, it is good to have someone helping you with this.
- Do not cook the whole mixture at one time. The noodles cook fast and the water would be too overcrowded. It would be good to cook 3-4 batches with this size mixture. Let the noodles cook in the water for about 3-5 minutes, stirring often, and then ladle them out with a straining spoon. The noodles should not be runny and should stay in a noodle looking shape. If they are still runny, they need to be cooked more.
- Place the noodles on a serving dish and season with a little more salt, some pepper, and butter to taste.