Homemade spaetzle pasta with herbs recipe, spaetzle is a free form egg pasta easy to make at home. How to cook spaetzle: the dough is ladled and pushed through a spaetzle maker into boiling water, a colander with large holes can be used too, spaetzle noodles are gathered as soon as rising to the surface, delicious with saucy meats or on its own with your favorite pasta sauce.
Spaetzle are rather served with meats and creamy sauces, but I have read that Germans like to eat them with a schnitzel (a pork Milanese cutlet). I like to serve them in autumn with deer fillets or any cut of game and a red wine sauce.
You can make your spaetzle one to two days ahead, store them in your refrigerator and sautéed at the last minute.
To make this quick (no mixer involved), very easy, chewy and delicious pasta, you will need a spaetzle maker, a kind of sieve with large holes, I saw that you can find a stainless steel spaetzle maker on amazon.
4 and ¼ cups (500 g) flour
1 tsp salt
½ tsp nutmeg powder or paprika
5 eggs + 1 if needed
2 tsps. vinegar
1 ½ cups (30 cl) milk
3 or 4 tbsp. herbs of your choice, according to your main dish, dry of fresh: (basil, parsley, savory, marjoram, chive, etc.)
Olive or canola oil
Utensils: 1 spaetzle maker
Into a large bowl, add flour, pepper, salt, paprika and/or nutmeg, mix well
Whisk 5 eggs briefly with a fork, add to the flour, incorporate with a spatula
Add milk slowly while incorporating with a spatula, you may not need all the milk, the batter must not become too runny
Add vinegar, incorporate
Add the herbs and mix
Check that the batter is not too runny, it shoulld be a little thicker than a pancake batter, if it is too runny add flour tbsp. by tbsp. until correct consistency. If on the contrary, the batter is too dry, add the 6th egg or a little more milk.
Let the batter rest for about an hour or even overnight
Into a large pot, bring to boil 3 liters of water, add 1tsp salt
Have ready a large bowl coated with 1 or two tbsp. olive oil for the cooked spaetzle
When the water is boiling, adjust the spaetzle maker on top of pot, pour a ladle of batter on it and sift it through, stir the spaetzle into the boiling water so that they don’t stick together, gather them as soon as they rise to the surface and pour them into the prepared bowl, toss to coat them with olive oil
Repeat the same process until all the spaetzle are cooked
Into a large frying pan, heat two or three tbsp. of olive oil and sautéed spaetzle for about 2 to 3 minutes, I like them lightly browned
I like to let my batter thicken a bit for about 1 hour, plus when I add herbs, all the flavours have time to blend
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