German Spaetzle (Noodle) Recipes

German Spaetzle noodles is a traditional recipe, used as a carbohydrate staple in many German meals. These homemade noodles can be relished without the fuss of making traditional pasta. Spaetzle noodles are delicious egg-based noodles which can be prepared with very basic ingredients and require very less time and effort.

Traditional Spaetzle Noodles
Ingredients:

• ½ cup milk
• 4 eggs
• 2 cups all purpose flour
• 1 teaspoon salt
• ½ teaspoon ground nutmeg

For the preparation of batter, mix the flour, milk, eggs, and salt in a bowl, and use freshly grated nutmeg if possible. Boil a large pot of salted water and form the spaetzle, using a special spaetzle maker. If a spaetzle maker is not available, one can also use a rubber spatula to push the batter through the holes of a large-holed colander or a kitchen spoon with holes, into the boiling water. Cook the spaetzle in boiling water for approximately five minutes and drain it in a colander. Sauté the spaetzle in a large nonstick skillet, with a few tablespoons of butter, and remove from heat when the butter coats the spaetzle and starts to brown. Sprinkle the dish with salt and pepper and serve immediately.

Cheese Spaetzle Noodles
Ingredients:

• 4 eggs
• 2 cups all purpose flour
• 1½ cup of emmenthaler cheese
• butter
• onion
• ½ teaspoon ground nutmeg
• ½ cup milk
• 1 teaspoon salt

Prepare the batter in a bowl, with flour, milk, eggs, salt and ground nutmeg. Cook the spaetzle in a similar way as mentioned above, but boil the dumplings in broth instead of water. Continue boiling the mixture for about 5 minutes, or until the noodles rise to the surface of the liquid. Lift them out with a slotted spoon and drain on paper towels. Sauté half an onion in butter and once the spaetzle is drained, sauté the noodles in the butter. At the same time, add a cup and a half of grated emmenthaler cheese and stir the mixture until the spaetzle begins to brown. Serve immediately, sprinkled with salt and pepper. Any type of Swiss cheese can be used instead of emmenthaler cheese. For those who really love cheese, the dish can be sprinkled with additional cheese and broiled briefly.

German Spaetzle with Sauerkraut and Breadcrumbs
Ingredients:

• 1 (14.5 oz) can sauerkraut
• 4¼ cups all-purpose flour
• 1 tablespoon vegetable oil
• 8 large eggs
• 4 tablespoons plain bread crumbs
• 1 tablespoon salt
• 1 cup water
• ½ cup butter

Prepare the dough by placing flour in a large mixing bowl and adding salt, eggs and water to it. Beat the dough until it becomes smooth and fill it in a spaetzle press. Boil water and oil in a large pot and put the dough into it. After the spaetzle floats to the top of the pot, drain it out, and place half of it in a glass baking dish. Add a layer of sauerkraut on the top of the spaetzle and then add another layer of spaetzle. In a separate pan, melt the butter and add breadcrumbs to it. Moisten the bread crumbs in the butter and use them as toppings for the spaetzle. Serve all layers together, for a delicious treat.

All the recipes mentioned above should be served immediately after preparation. In case it has to be eaten the next day, reheat it in a little bit of butter, before serving.