Create a delicious side dish with this traditional German Spätzle recipe. This versatile noodle-like creation pairs well with various meats, sauces, and holiday dishes. Follow these detailed steps to prepare the perfect spätzle, from making the dough to cooking and serving. Ideal for family gatherings, this recipe offers scaling options to serve small to large groups. Store any leftovers easily by freezing them for future meals.
| Ingredient | 2 People | 4 People | 6 People | 8 People | 16 People |
|---|---|---|---|---|---|
| Mineral water | 25 ml | 50 ml | 75 ml | 100 ml | 200 ml |
| Flour (Weizendunst or type 405) | 125 g | 250 g | 375 g | 500 g | 1000g |
| Eggs | 2 | 4 | 6 | 8 | 16 |
| Salt | - | - | - | - | - |
| Nutmeg (Muskat) | - | - | - | - | - |
The spätzle dough should ideally be prepared half an hour before cooking to allow it to set.
TIP: The larger the pot, the better.
IMPORTANT: Make sure there's enough room at the top as the spätzle water will foam. (a lot)
Spätzle pairs wonderfully with all kinds of game, meat, sauces, holiday dishes, or simply sautéed with butter and parsley.
It's best to simply make too many spätzle. What's left over can be stored in freezer bags and frozen.