This is my favorite spaetzle recipe. It’s simple to make and it’s a perfect side dish to my Marsala meatballs!
- 1 ¾ cups flour
- 4 eggs
- 3 tbsp. butter – softened
- ½ tsp nutmeg – freshly grated, if possible
- 3 tbsp. sparkling seltzer water
- 1 tbsp. chopped parsley or basil – your preference
- Over high heat, bring a large deep pot of salted water to a boil. Meanwhile combine the flour, ½ tsp salt and nutmeg in a medium bowl.
- Beat eggs and water together in another bowl and add to the flour mixture. Use a wooden spoon in beating it altogether until the batter is elastic and is forming small bubbles. This will take several minutes, possibly 5 to 6 minutes. Batter should be able to fall from the spoon in long strands. If it can’t, then whisk in 1 more tablespoon of water at a time until you have the right consistency.
- Spray your spaetzle maker with a little vegetable spray. Fill it with a good amount of the batter and while holding it a few inches above the boiling water, slide the spaetzle cup slowly back and forth, letting it fall through the holes into the boiling water in 2-inch strands. The faster you slide the batter filled cup, the shorter the strands it will be. Continue until all the batter is used.
- Cook and stir often for about 2 -3 minutes. Note: If you don’t stir, you will end up with one big ball.
- Carefully remove the spaetzle with a large mesh strainer. Shake out the excess water and transfer the spaetzle to a bowl.
- Toss the spaetzle with warm butter, taste for salt and pepper and then garnish with parsley or basil to serve.
Note: Sometimes, it helps to have someone stir while you slide the cup back and forth and refill the cup with more batter. As soon as you are finished with the spaetzle maker, soak it in hot soapy water to make it easier to clean. Otherwise, the batter will stick like glue if it gets dry.