We lived in Germany for a little bit and one of our favorite meals was Spaetzle, especially while we were skiing.  My husband loves to make this for us and it brings back so many fabulous memories for our family.  It is quite easy to make and so yummy!

Spätzle [ˈʃpɛtslə] ( listen) is an egg noodle or dumpling  used in the cuisine of southern Germany and Austria.

Spaetzle Recipe

6  eggs, beaten frothy
3 cups of sifted flour
1 cup of milk
3 tablespoons of butter, melted
1/4 teaspoon of nutmeg
Salt to taste
Boiling salted water

With electric mixer beat flour a little at a time into the frothy egg mixture. Add salt and nutmeg.  Beat in milk and melted butter a little at a time, until well blended.

Place a colander with large holes over the pot of boiling water and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.  Mixture can also be put into a pastry bag and dropped into boiling water.  We have a special lid for our pan that we use.

Drop a few at a time into the boiling water. Cook about 5 minutes. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a dish to drain.

Now this is when it gets really good.  We cook about a half a pound of bacon in a large skillet. Drain the fat, reserving just a little bit to saute one chopped onion. Saute onion, and then add in crumbled bacon and the noodles. Sprinkle with cheese. Any cheese can be used and we mostly use a cheddar mix that we already have, but it is especially good with Gruyère.  Spaetzle can also be topped with melted butter, cream sauce or put into a soup.

Would you like a bite?


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Comments

  1. “Spätzle is an egg noodle or dumpling used in the cuisine of southern Germany and Austria.” AND in Switzerland. My Grosi made it all the time and you’ve given me the courage to try it – tonight! Thanks

  2. Grandma Opal taught me how to make spatzel as well and my kids LOVE this as chicken dumpling soup. Whenever someone gets sick, that’s when Grandma Opal’s spatzel and chicken soup recipe is made and shared with the family.

    I’m going to try your bacon recipe because hubby would love that, especially the added CHEEZ! at the end.

  3. YUM! I was just in Germany visiting my sister and brother-in-law in November. I loved Spaetzle. I most definitely need to try making this. Thanks for sharing!

  4. Oma would be proud! I love the addtion of bacon, we always ate it plain with butter and crunchies(pan fried croutons), but bacon makes everything better!

  5. Never added bacon to mine before – we’re more into the Kaesespatzle where I come from, which involves caramelized onions and 3 different kind of cheeses and/or butter! But I can see how bacon would work here too! Yum! Funnily enough I had planned on making them tonight for dinner anyway! Must be some spaetzle vibe in the air 🙂

  6. Inauthentic, perhaps, but I like to make a similar (made up) recipe in which I food-processor-ize fresh spinach to the consistency of flour and mix it with the flour when adding to the eggs. It makes a very pretty green dumpling and adds a bit of healthiness.

  7. Oh my god, thank you! My Swiss mother in law makes them sometimes but I have been unable to find the in France, now I know how to make them and even spell it 😉

  8. What is NOT to love about pasta ( basically) , bacon and cheese! Yummy….

  9. Lecker! Vielen Dank!

    Fry leftover (plain) spaetzle with butter and plain bread crumbs, top with some canned sliced peaches. Oma never wasted anything!

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