Making Fresh Spätzle
Fresh spätzle are small, irregular dumplings made by scraping or pressing a simple, wet egg-and-flour batter into boiling salted water. They are done the moment they float to the surface, where they should be immediately scooped out and tossed with butter.
- Difficulty
- Intermediate
- Total time
- 25 min
- Hands-on
- 20 min
- Serves
- 4
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 cup whole milk or water
- 1 tsp salt
- 2 tbsp unsalted butter
Step by step
Mix the base
Whisk flour and salt in a bowl. Create a well in the center, add eggs and milk, and beat until a smooth, thick batter forms.
Rest the dough
Let the batter sit for 10 minutes. This allows the flour to fully hydrate, which makes the dumplings hold their shape better in the water.
Boil and press
Bring a large pot of heavily salted water to a gentle boil. Press the batter through your tool of choice into the water in small batches.
Skim and finish
Once the dumplings rise to the surface, wait 30 seconds, then lift them out with a slotted spoon. Transfer directly to a pan with melted butter.
Questions people ask
What if I don't have a spätzle maker?
A box grater works well. You can also use a colander with large holes or simply push the batter off the edge of a cutting board using a knife.
Can I use whole wheat flour?
You can, but replace only half the all-purpose flour. Using 100% whole wheat will result in a heavy, dense dumpling.
Tips
- Keep a bowl of water nearby to dip your spatula or scraper in; it prevents the sticky batter from clinging to your tools.
- Do not overcrowd the pot or the dumplings will stick together into a single mass.
- If you are serving them later, shock the cooked dumplings in ice water, drain, and toss with a little oil to prevent clumping.
Variations
- Käsespätzle: Toss the finished dumplings with shredded Emmentaler or Gruyère and top with caramelized onions.
- Herb Spätzle: Fold finely minced parsley or chives directly into the batter before cooking.