Homemade Spaetzle (Spätzle)

1. Stage

Mix the dry ingredients: Add the flour, semolina, and salt to a large bowl and mix to combine with a wooden spoon.

2. Stage

Add the wet ingredients and form the dough: Make a well in the center and crack in the eggs. Use the spoon to break up each yolk. Start to incorporate the flour slowly, stirring it in from the edges. Add the water and mix everything together really well, using as much force as you can, until you form a thick, sticky dough. When you stir it really hard, you should see the dough ripping near the sides of the bowl and the dough should start to fall and break as you pull the spoon up out of the bowl. If needed, add a bit more flour or water to achieve the right consistency. Cover with a clean towel and set aside while you prepare to boil the spaetzle.

3. Stage

Cook the spaetzle: Bring a large pot of water to a boil over medium-high heat. Season generously with salt (as you would for cooking pasta). If you don’t plan on eating all of the spaetzle right away, fill a large bowl with very cold water and set it next to the pot. Place a cheese grater (smooth side up, grating side down towards the water) over the pot. Once the water is boiling, spoon some of the sticky dough (about 1/2 cup) on top of the grater. Use a wooden spoon or a pastry scraper to rub the dough through the holes and into the water. You will likely have to rub the spoon over the surface many times to get all the dough through, so take your time and keep the dough pushing through the holes. Once the spaetzle are cooked, they will float; this will only take about a minute. Remove them using a slotted spoon or fine sieve. Transfer to the bowl of cold water if you’re planning to save or store them, or to a separate empty large bowl if you’re planning to eat them right away. Repeat with the remaining spaetzle dough.

4. Stage

Finish and serve: Once all the spaetzle are cooked, add the salted butter to a large frying pan over medium heat. Once melted, add the spaetzle and toss to coat. If desired, sauté the spaetzle in the pan until they start to get a bit crisp, about 8 minutes. Season with black pepper and sprinkle with parsley before serving. Boiled spaetzle keep for up to 5 days in an airtight container. Reheat the spaetzle by boiling briefly in a pot of water or pan-frying with some butter or oil. You can also microwave the spaetzle with a little bit of water and extra butter until heated through. Love the recipe? Leave us stars below!