Ingredients

How to make it

  • Mix all ingredients and keep mixing until you think your arm is going to fall off. It is properly mixed when pepper and nutmeg are distributed evenly and spaetzle dough takes on a glossy quality.
  • Take a handful of dough and place it on strainer over boiling, salted water, and start pushing it into the holes, rubbing back and forth, until most of the dough has fallen through.
  • The trick is rubbing and rubbing the dough over the strainer and then when you have all the little spaetzles hanging off, move it closer to the water. The closer it is to the steam the more gooey and liquid it becomes, so it tends to fall through the holes when you move it closer. This is sometimes physically uncomfortable, but we do what we must for our food!
  • Work in small batches, removing the cooked spaetzle (you'll know when it floats) before adding more.
  • Coat with oil or butter to prevent them from sticking in the bowl once they've been removed from the water.
  • When you're ready to serve, reheat them in a skillet with butter.

Reviews & Comments 7

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  • catbot79 6 years ago
    Wow, sounds great... and yeah, I'm curious about the mushroom paprikash sauce, too, even though I normally make my spaetzle with cheese. BTW, my birthday is Sept. 30, and I like quiche and vichyssoise *giggle* Thank you for sharing your recipe!
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  • conner909 6 years ago
    this looks great, and I have a spaetzle maker! I actually have used it but not in a very long time. Don't suppose you could also get that mushroom paprikash sauce, could you? I'm bookmarking this!
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  • lunasea 6 years ago
    I really need to make some spaetzle. I saw Sara Moulton making them on the Food Network a year or more ago. I bought a spaetzle maker thingee with the sliding do-hickey over a framed flat metal surface with holes. (I know you're overwhelmed with my tech-speak...hehe..) However, I have yet to make my first batch...and your recipe reminds me it's time. Thank you - I'll let you know what I think.
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  • divaliscious 6 years ago
    I tried this recipe tonight - I halved it - but it was easy to do...though for beginners, I tried the colander and changed to a slotted spoon making it easier.

    It tasted great, but I did make some minor changes...see suggestions
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  • unswissmiss 6 years ago
    It's the spaetzle time of year! Have never made any but basic ones, curious to try pepper and nutmeg in the dough...
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  • kipper 6 years ago
    I love Spaetzle ,I cant wait to try this recipie
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  • jlv1023 7 years ago
    love spaetzle and it's super in cream dishes

    thanks
    janet
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