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Spaetzle

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Ingredients

5 portion(s)

  • 300 grams plain flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 pinches ground pepper
  • 100 grams milk, plus about 100g extra, (cows, sheeps, goats, nut/rice, whatever milk you can have)
  • 4 eggs
  • 4 tablespoons Butter, (optional; see last step)
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Recipe's preparation

  1. Crack eggs into TM bowl. Beat on speed 4 for 10 seconds.

  2. Place remaining ingredients (except butter and extra milk) 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.

  3. Transfer dough to large bowl, cover, and let rest for half an hour.

  4. Put a large pot of water on high heat on the stovetop. Bring to the boil.

  5. Once water is boiling, ladle a scoop of dough onto a spaetzle maker or a colander with medium/large holes (use a spoon to get the dough out of the ladle quickly, otherwise the dough will start to cook before you can get it through the spaetzle maker). Use the scraper (or a spatula, if using a colander) to scrape the dough along the spaetzle maker/colander - the dough will drop through the holes into the boiling water. Do only one ladle at a time, you don't want to overload the saucepan.

  6. Let the spaetzle boil for a few minutes, then scoop them out with a skimmer and put them in a strainer to let the water drip off while you do the next batch.

  7. Once all the spaetzle are boiled, melt 2 tablespoons of butter in a large frying pan and fry half the spaetzle in a frying pan for a couple of minutes. Melt another 2 tablespoons of butter and fry the last of the spaetzle.

    Note: this step is not necessary if serving spaetzle as a side. Lately I have taken to skipping this step completely; however, if you are serving spaetzle as a dish in it's own right (rather than as a side for goulash, stroganoff etc), then it would be a good idea to do this step.

  8. Serve with your main meal.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Spaetzle is a delicious alternative to rice or pasta. It's best with saucy dishes such as goulash, stroganoff, even a beef casserole.

I've posted a vlog to show how to make the spaetzle here: //www.youtube.com/watch?v=9NJsQ43KZuc&feature=youtu.be

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.

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  • I halved this recipe and it

    Submitted by kazimon on 1. June 2014 - 01:06.

    I halved this recipe and it was enough as a pasta substitute with ragu for my boyfriend and I. Very nice for a change. I fried it in the butter and added parmesan cheese as well. I was confused with what to do with the extra milk, so I just added it to the batter as it looked a bit too thick.

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  • Hi & Thanx for this recipe -

    Submitted by jooleewoolee on 8. July 2013 - 19:44.

    Hi & Thanx for this recipe - I grew up with Spaetzle, luv it, but this recipe was my first TM attempt... Yum! Just wondering though - what's the second 100g milk for & when should I have used it? Seemed fine without. Only adjust't I made was using half continual flour, giving it more "substance". Will def be making again  Big Smile

     

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