My sister has a friend whose young son is a master of making them the original way, quickly slicing and scraping batter off a board and into boiling water. I think the consistency of that batter must be different from what I've made.

Spaetzle - Cooks Illustrated

Serves 4
Although a spaetzle machine cuts more precisely, spaetzle batter may be formed by passing it through a ricer or a metal colander.

Ingredients
2 large eggs, beaten
1/3 cup milk or water
1/2 teaspoon table salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, room temperature, cut into 6 pieces
1 1/2 cups unbleached all-purpose flour
Instructions
1. Beat eggs, milk, and seasonings in a medium bowl. Stir in flour to form a smooth but thick batter; let batter rest for 10 minutes.

2. Meanwhile place 1 tablespoon butter into a bowl that has been rinsed in hot water and dried. Heat water to boil in a kettle or saucepan small enough so that the short ends of the spaetzle machine can rest on its rim.

3. Salt boiling water, then spoon a portion of the batter into the the square container that runs along the grater track. With the machine resting on the pan rim, move the metal container quickly back and forth along the grater until about 1/6 of the dough is pressed through the grater into the boiling water.

4. With a slotted spoon transfer spaetzle that have floated to the water's surface to the warm bowl. Repeat cooking in batches with remaining batter, adding butter to each batch of cooked spaeztle. Toss and serve.

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

If I have company I make the early in the day and spread them out on a sheet pan and then reheat in melted butter before serving.
Katharina

There is not much taste in spaetzle, it is all about the sauce/gravy.

You should try to make it yourself. Very easy to make.

dcarch

Spaetzle is available in our area in aseptic plastic packages as well as dried in long noodle form. And yes, it's all about the butter and gravy. A carb-lover's dream!

Spaetzle is available in our area in aseptic plastic packages as well as dried in long noodle form. And yes, it's all about the butter and gravy. A carb-lover's dream!

Also, I can't imagine that spaetzel would benefit from sitting around under a heat lamp or whatever might have happened to it at a restaurant. Also, when you overwork a product made with flour (noodles, pie crust, whatever) it gets gluey. So I would charge ahead with confidence and give spaetzel a try. I'm hoping to do so myself for my BF, he loves the stuff. But I'm going to have to be in a whole lot better mind frame about cooking than I am now!

Here is the recipe I use:

Spaetzle with Brown Butter

Original Souce: Teri's Kitchen

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter (optional)
5 tablespoons butter
Additional salt and pepper to taste

Optional: Add chopped parsley to the dough.

In a large bowl, mix together the flour, salt and nutmeg. If using
Parsley add to dry ingredients. Add the eggs and milk; stir until
thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.

~Ann

Another option is potato dumplings. And while it's probably sacrilege to say this, I'm perfectly content with these out of a box, Panni brand, readily available. Get the mashed kind not the shredded and they're nice and light which makes me prefer them over the lead balls commonly found at German restaurants. There, I said it!

And the dumplings are in the boxed potato aisle. There are two+ types, potato and a bread or "semmel" dumpling. Panni is just one brand.

And make lots of spaetzel. You can saute the leftovers with some carmelized onion, cubes of ham and grated Swiss cheese melted on top for a fast weeknight dinner.

There is also a way of making them by scraping pieces of dough off the edge of a small cutting board. See the link below.

BTW, viewing a few spaetzle videos on YouTube will give you the right idea concerning dough consistency, etc. better than any verbal description.

Jim

It was served in a light cheese sauce, nicely browned on top. He is in love, and this is his new favorite dish here! He added in their housemade Nurmberger brats served atop sauerkraut and was soooooooooo happy.

I make it now, but usually for my Turkey Spaetzle Soup. I really need to make it as a side more often!

I have used Ann's recipe as well as this one which I think came from my old Betty Crocker Cookbook.

Spaetzle

2 eggs, beaten
1/4 c milk or water
1 c AP flour
1/2 tsp salt
Dash of pepper
2 qt water
1 tsp salt
2 T margarine or butter, melted

Mix eggs, milk, flour, 1/2 tsp salt and the pepper (batter will be thick).

Heat water and 1tsp salt to boiling in Dutch oven. Press batter through a colander or slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until spaetzle rise to surface and are tender, about 5 minutes, drain. Pour butter over cooked spaetzle and serve.

Linda

To be very honest, I do not know one German either here or in Germany that would cook them in chicken or beef stock. Like an Italian pasta, when plain they are plain, leaving the sauces to give them their flavor. Also the addition of parsley or another herb is VERY rare, more of an American invention.

Peppi, the kraut from Dusseldorf.

Other variations include say "shpaytz-luh" or "shpetz-luh" or "shpaytz-lee."

(At least that is the way you pronounce it in German; I suppose you are free to pronounce it in English however you wish! :-)