Ingredients
- 300 grams plain flour
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 pinches ground pepper
- 100 grams milk, plus about 100g extra
- 4 eggs
- 4 tablespoons Butter, optional: see last step
Serving
- 4 level tablespoons Butter
- 100 grams Milk
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Crack eggs into TM bowl. Beat on speed 4 for 10 seconds.
Place remaining ingredients in bowl. Mix on speed 5-6 until smooth (about 1 min). You want a dough just a bit thicker than pancake batter, otherwise it will not go through the holes of your colander/spaetzle press.
Transfer dough to large bowl, cover, and let rest for half an hour.
Put a large pot of water on high heat on the stovetop. Bring to a rolling boil.
Now set up your equipment for cooking the spätzle for quick access to the boiling water.
Once water is boiling, ladle a scoop of dough onto a spätzle maker or a colander using a spoon or scraper to get the dough out of the ladle quickly, otherwise the dough will start to cook before you can get it through the spätzle maker. Place the spätzle maker on top of the saucepan of boiling water, working quickly, scrape the dough along the spaetzle maker/colander to push & press it out the holes. The dough will drop through the holes into the boiling water & cook while you are scraping. Do only one small ladle at a time.
Let the spaetzle boil for a few minutes, they will rise to the top and fatten up a little. Once all have risen to the top, scoop them out with a skimmer and put them in a strainer to let the water drip off while you do the next batch. Stir the cooked, reserved spätzle each time you add another batch so they don't stick.
Once all the spätzle are boiled, melt 2 tablespoons of butter in a large frying pan and fry half the spätzle in a frying pan for a couple of minutes. Melt another 2 tablespoons of butter and fry the remaining spätzle.
Making the Spätzle dough
Cooking the Spätzle
Serving the Spätzle
Tip
Once cooked, spätzle can be prepared in different ways, and is often served with goulashes and other sauced meat dishes or cheese sauces & even sweets. Google it!
Spätzle Tips & Tricks
•In Bavaria, the Spätzle dough is made with beer instead of water. •Spätzle left-overs taste just as good the second day. Simply heat them in the microwave or in a frying pan with a little melted butter. •The thicker, drier the dough, the tougher the cooked Spätzle turn out. •To achieve a softer texture, use mineral (carbonated) water instead of still water when making the dough. •Add a tablespoon olive oil to the boiling water (where the Spätzle are to be cooked in) to prevent the Spätzle from sticking together. •If forming the Spätzle the using the "classic method" of scraping the Spätzle from a cutting board, dunk the cutting board in the boiling salt water to prevent the dough from sticking to the board. •Spätzle can be cooked then frozen for later consumption.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
![Anniebee's Nutella Spread [no added sugar]](https://d2mkh7ukbp9xav.cloudfront.net/recipeimage/6vpituhr-caa7a-837546-cfcd2-tpk11rkt/13202f0d-eb4b-44f2-97d6-a410df8f1363/medium/anniebees-nutella-spread-no-added-sugar.jpg)
![Annieb's Healthy Carrot Cake [no sugar or oil]](https://d2mkh7ukbp9xav.cloudfront.net/recipeimage/vcntws3h-caa7a-049682-cfcd2-jibyv0jq/e2863424-5f15-44e8-86d9-dacd5dad0742/medium/anniebs-healthy-carrot-cake-no-sugar-or-oil.jpg)
Comments
After living in Ravensburg, south Germany for 7 years, I got to sample this schwabische dish many times and it was my favorite! I added 100grms grated cheese (blizted first) and half a fried onion and some speck!! It was absolutely yummy, and I got to use my spatzle hoble for the first time in many years! So thanks for this recipe!!
Thankyou for this recipe - I grew up on spaetzle and my kids absolutley love them. I have made this a few times already and my mum says its better thna hers!!! Thats a massive compliment thanks
Thankyou yummy !!!!!!
OMG thank you , this recipe is the best, just made it for my german students
"Closed lid" 
i just added a splash more milk not all the extra 100mls , awesome
Are you sure to delete this comment ?