Print
German Spaetzle

German Spaetzle or Spätzle



German Spaetzle or Spätzle in the Kitchen with Margaret Bose-Johnson. Step by step images. Specific Spätzle dough consistency information and instructions.
Course Side
Cuisine German
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 -12 servings
Author Valerie Lugonja via Margaret Bose-Johnson

Ingredients

  • 12 eggs
  • 150 ml water
  • 150 ml milk
  • 1 tablespoon salt
  • 6 cups flour

Materials Required

  • Colander
  • Spatzle Maker
  • Hard non-pliable spatula

Instructions

Instructions for Making the dough:

  1. In large bowl, whisk eggs, milk, water and salt using an electric mixer; add flour in batches and beat until combined, thick and elastic and correct consistency is achieved (see note below)
  2. Dough will bubble as air pockets form within it; it will be very stretchy and elastic, and will stay in place when plopped on a working surface.
  3. Bring large pot of lightly salted water to boil over high heat; rest Spaetzle Maker over top of pot or boiling water, removing sliding box on top of maker
  4. Pour a portion of batter directly onto middle of device
  5. Using a hard, non-flexible spatula, push dough through holes of maker with spatula by forcefully sliding it back-and-forth over holes in surface of maker until dough is used and has dropped into boiling water below
  6. Quickly stir noodles in boiling water to avoid clumping together; once water just returns to a boil (about 1 to 2 minutes) and they rise to the surface, then remove noodles with slotted spoon and place in colander to drain
  7. Butter each batch of noodles in colander; toss to completely cover and to keep separate (avoid clumping)
  8. Once strained and the next batch is in boiling water, remove first batch from colander to big bowl
  9. Continue process until dough is finished: we used one “large plop of dough” on maker and pushed two “plops of dough” through per batch before removing from boiling water

Spaetzle Consistency

  1. You have the correct consistency when the dough holds its own. It is shiny and sheets when pulled. It is elastic and will stay and a blob when placed on a small board. The dough will not “run” or slide. It is more dough-like than batter-like when the correct consistency has been reached.

Instructions for Making the Dough in the Thermomix Machine:

  1. Weigh and place all ingredients into the TM bowl; mix to combine for 10 seconds speed 2-5 until dough starts to clump
  2. As dough must be shiny and elastic, beat dough 4 more times for 10 seconds each speed 5-8; check for consistency
  3. Add more flour, if necessary (depending upon humidity and elevation, etc), but this is a very full proof recipe with 2 eggs per cup of flour
  4. Dough will bubble as air pockets form within it; it will be very stretchy and elastic, and will stay in place when plopped on a working surface.
  5. Bring large pot of lightly salted water to boil over high heat; rest Spaetzle Maker over top of pot or boiling water, removing sliding box on top of maker
  6. Pour a portion of batter directly onto middle of device
  7. Using a hard, non-flexible spatula, push dough through holes of maker with spatula by forcefully sliding it back-and-forth over holes in surface of maker until dough is used and has dropped into boiling water below
  8. Quickly stir noodles in boiling water to avoid clumping together; once water just returns to a boil (about 1 to 2 minutes) and they rise to the surface, then remove noodles with slotted spoon and place in colander to drain
  9. Butter each batch of noodles in colander; toss to completely cover and to keep separate (avoid clumping)
  10. Once strained and the next batch is in boiling water, remove first batch from colander to big bowl
  11. Continue process until dough is finished: we used one “large plop of dough” on maker and pushed two “plops of dough” through per batch before removing from boiling water

Spaetzle Consistency:

  1. This is as much a dough as it is a batter. A batter is loose. A dough is tight. Yet, a batter is shiny and a dough is matte. This is a shiny dough. You have the correct consistency when the dough holds its own when plopped onto a work surface and oozes slowly like lava. It is elastic and will stay momentarily in a blob when placed on a small board or on the maker. The dough is viscous and will “run” or slump slowly. It is dough-like and batter-like when the correct consistency has been reached. It is shiny and “sheets” when pulled from the bowl with a spatula as in the above photo. You have to pinch it to separate the portions as it is so elastic and stretches so much. You will also see, below, during the making of the noodles, how the dough sits on the Spaetzle Maker. The dough can be made looser, and some do that, by adding more liquid. The noodle texture is then different, lighter and softer, some might say “fluffier” but this is often done due to personal preference, upbringing, or to accommodate the process due to the maker being used. Margaret’s mom only used eggs, flour and salt. They were raised with a chewy, toothsome eggy noodle. This is what she grew to love and has taught us here.

Freezing Spaetzle:

  1. Place in single layer in labeled dated freezer bag; freeze
  2. Thaw and use as you would fresh spaetzle

Recipe Notes

We made 4 batches or put 8 large portions of dough on the maker with this recipe.