Spaetzle Basic Recipe Art Culinaire Issue
Discover the heartwarming simplicity of German cuisine with this Spaetzle Basic Recipe, inspired by the pages of *Art Culinaire*. Handmade and irresistibly tender, these traditional egg noodles come together with pantry staples like all-purpose flour, eggs, and milk, while a hint of nutmeg adds a touch of aromatic warmth. Perfect for beginners, the dough is easy to prepare and transforms into delicate, irregular shapes with the help of a spaetzle maker or colander. Boil them to fluffy perfection, and for added richness, finish with a buttery sauté and a sprinkle of fresh parsley. Ready in just 30 minutes, this comforting dish serves as a versatile side or hearty base for savory sauces, making it an essential addition to homemade meals. Keywords: spaetzle recipe, German egg noodles, authentic homemade spaetzle, quick spaetzle recipe, buttery sautéed spaetzle.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 4 large Eggs
- 0.5 cup Milk
- 2 tablespoons Butter (optional, for serving)
- 2 tablespoons Parsley (optional, chopped for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and ground nutmeg.
In a separate medium bowl, beat the eggs and milk together until well combined.
Gradually pour the egg mixture into the flour mixture, stirring constantly with a wooden spoon or spatula until the batter is smooth and slightly elastic. The batter should be thick but pourable.
Bring a large pot of salted water to a boil over high heat.
Reduce the heat to a gentle simmer. Working in batches, use a spaetzle maker, colander, or perforated flat spoon to drop small portions of the batter into the boiling water. The dough will form irregular noodles as it drops.
Allow the spaetzle to cook for about 2–3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked spaetzle to a colander or bowl. Repeat with the remaining batter.
If desired, melt butter in a large skillet over medium heat. Add the cooked spaetzle to the skillet and sauté for 2–3 minutes until lightly golden and heated through.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
