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Spaetzle Recipe


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A German pasta dish consisting of small dumplings tossed in parsley and butter.

Spaetzle recipe

Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Rae


7 ounces whole milk
2 large egg yolks
1 large egg
1 1/2 cups all-purpose flour
pinch nutmeg
salt & pepper
2 TBSP unsalted butter
salt & pepper
1 TBSP freshly chopped parsley


1. Whisk the milk, egg yolks, and egg together in a bowl.

2. In a separate bowl whisk the flour, nutmeg, 1 tsp salt and 1/4 tsp pepper.

3. Stir the egg mixture into the flour mixture until well combined then cover and refrigerate the batter for at least 1 hour.

4. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.

5. Hold a spaetzle maker or colander with LARGE holes over the boiling water. Working with about half the batter at a time press the batter through the spaetzle maker (or colander) into the simmering water. Cook the spaetzle for about 2 minutes (spaetzle will float to the top). Drain the spaetzle then immediately transfer the spaetzle to the ice water. Cook the remaining half of the batter the same way.

6. Drain the spaetzle very well in a colander and set aside.

7. Melt the butter in a medium-size saucepan and brown. Add the spaetzle and toss together. Add the parsley and season with additional salt & pepper if necessary.


ONLY use a colander with LARGE holes or a spaetzle maker.

I think it is best if you have about 6-8 inches from the bottom of the colander to the top of the boiling water.

If using the colander method use something hard to press the batter through the holes. A rubber spatula will not work. I recommend a wooden spatula.

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Rae pic Rae

I bought a spaetzle maker for under eight dollars online. It made this recipe SOOOOOO much easier!!!! I say do not attempt this recipe without a spaetzle maker unless you like pain, suffering and failure.



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