5 Ingredient Spaetzle Recipe (2024)

FAQs

How is spaetzle different from pasta? ›

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew.

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

The short noodles are usually irregularly shaped and made from a simple batter of eggs mixed with flour (all-purpose or semolina) and milk or water. Its name derives from the word spatz (“little sparrows”) but is also thought to mean “clump” in German. It's known as spätzli in Switzerland and nokedli in Hungary.

Gnocchi are dumplings made/shaped by hand from a potato dough, and boiled like pasta. (See history).. Spaetzle is made from a more fluid batter (think pancake batter consistency)with egg, milk/cream, and flour. Not a potato in sight.

Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.

What should you do after spaetzle has risen to the surface of the boiling water? ›

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

Typically, with schnitzel, warm German potato salad and red cabbage with apples is served. Spaetzle or pasta is another option.

for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts. Basically, they eat them as open-faced sandwiches.

Bavarian Pretzels. Bratwurst with Curry Ketchup (Currywurst) Potato Fritters with Cinnamon Sugar. Knödel Wurst (Knackwurst in Dumpling Dough) Pizza Toast.

When dining with Germans, be especially mindful of proper manners. They eat continentally—with the fork in the left hand (tines down) and knife in the right hand throughout.