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Spinach Spaetzle (German Egg Dumplings)

Spaetzle are a traditional egg based dumpling / noodle combo that is found heavily in the cuisines of Hungary, Germany, Switzerland and Austria to name a few. Not only are they delicious, they are super versatile and fun to make too!

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Spaetzle

How To Make Spinach Spaetzle / Spätzle

STEP 1

To a blender or food processor, add the spinach, eggs, milk and salt and blend until it’s bright green, smooth and the spinach has broken down.

STEP 2

Add the flour and blend again until just combined. Alternatively, you can combine the spinach mixture with the flour in a bowl with either a whisk or wooden spoon.

STEP 3

Bring a pot of salted water to the boil and using any kitchen utensil with small holes, push the batter through directly into the water. You can use something like a colander, slotted spoon, cheese grater or a tool specifically for spaetzle which you can find HERE. Make sure you don’t sit the tool too close to the boiling water, otherwise the batter will set and block the holes.

STEP 4

Boil the spaetzle for around a minute until they float to the surface of the water.

STEP 5

Save a cup of the pasta water and remove the spaetzle with a sieve. Serve it with any sauce you like or as a side dish and enjoy!

How is Spaetzle Different From Pasta?

While the ingredients to make the two are quite similar, the processes aren’t so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn’t hold it’s shape like a ball of pasta dough would. Spaetzle is dripped into boiling water where their shape is formed as soon as they hit the hot water. This is what makes spaetzle so unique because no two pieces are the same.

What Should I Serve my Spaetzle With?

Spaetzle are traditionally served alongside meats, stews, in soups or as the star of the show tossed with herbs and butter or stirred through a sauce. Otherwise, you can treat them like pasta and serve them with your favourite sauce or sub them in, in place of mashed potatoes. The possibilities are pretty much limitless with these ones!

What if I Don't Have a Spaetzle Maker or Hopper?

That’s fine, I don’t have one either. You can use any kitchen tool with small holes in it like a slotted spoon, colander or even a cheese grater.

Recipe

Spaetzle

Spinach Spätzle

Spaetzle are a traditional egg based dumpling / noodle combo that is found heavily in the cuisines of Hungary, Germany, Switzerland and Austria to name a few. Not only are they delicious, they are super versatile and fun to make too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: German
Ingredients Method

Ingredients
  

  • 80 g Baby spinach
  • 2 Eggs
  • ¼ cup Milk
  • Salt
  • 1 cup Flour

Method
 

  1. To a blender or food processor, add the spinach, eggs, milk and salt and blend until it's bright green, smooth and the spinach has broken down.
  2. Add the flour and blend again until just combined. Alternatively, you can combine the spinach mixture with the flour in a bowl with either a whisk or wooden spoon.
  3. Bring a pot of salted water to the boil and using any kitchen utensil with small holes in it, push the batter through directly into the water. You can use something like a colander, slotted spoon, cheese grater or a tool specifically for spaetzle called a hopper. Make sure you don't sit the tool too close to the boiling water, otherwise the batter will set and block the holes.
  4. Boil the spaetzle for around a minute until they float to the surface of the water.
  5. Save a cup of the pasta water and remove the spaetzle with a sieve. Serve it with any sauce or dish you like and enjoy.

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