Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.

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  • Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.

  • When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Chef's Note:

If you're planning to eat this with butter, be sure to melt the butter in a skillet and cook it until it's nutty brown before you make the spätzle. Remove skillet from the heat until your spätzle are cooked. Turn the heat up to medium and cook and stir the spätzle until they are coated with butter. Sprinkle with chopped parsley and serve.

Nutrition Facts

187 calories; protein 7.4g; carbohydrates 25.4g; fat 6.1g; cholesterol 105mg; sodium 527.6mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2017
I quadurpeled all the ingredients. Left out the cayene... shades of my childhood... Read More
(6)
32 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2017
I quadurpeled all the ingredients. Left out the cayene... shades of my childhood... Read More
(6)
Rating: 4 stars
11/28/2017
My family really liked it, we had it with cooked red cabbage (a German dish) and sausage. I doubled the recipe, it was super easy! Will make it next time with rouladen and gravy. I also did what was suggested and fried it in butter AWESOME. Read More
(5)
Rating: 5 stars
11/16/2020
Loved It. I do add more seasoning and make it a lot thicker. Makes bigger noodles. Also I add bacon bits to Spatzle in the frying pan. I make 10 times the recipe and freeze bags for later. Thaw it out , put in a pan with some butter, Perfect. Read More
(4)
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Rating: 5 stars
02/21/2018
This made a fabulous side dish I would double the recipe however. My family thought it was delicious. Read More
(3)
Rating: 4 stars
04/02/2018
Cooking out of necessity here. Not quite as good as what I had served to me in Frankfurt but nonetheless pretty good. I'll make this again shortly. Read More
(3)
Rating: 4 stars
12/20/2017
I made this to add to my favorite green bean dish. This is wonderful. It is definitely going into the recipe file. Read More
(3)
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Rating: 5 stars
06/20/2018
I made this for my husband who is half German and lived in Germany for a time as a child. He loved it. I doubled the recipe and had plenty for breakfast the next day. I fried it and served it with eggs. A winner! Read More
(2)
Rating: 4 stars
08/20/2019
These were good!! Read More
(2)
Rating: 5 stars
04/06/2018
Chef John is right! This is probably the easiest pasta dish you could make and so delicious! My wife asks for it on a regular basis. In fact we're making it tonight with beef bourguignon on top. I double the recipe for two (even if we don't put all of the spaetzle on our plates there are never any leftovers by the end of the night). Thank you Chef! Read More
(2)
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