Busha’s Spaetzle

Homemade Spaetzle

Spaetzle are easy to make little dumplings that can serve as the noodles in all sorts of dishes. The dough is a thick batter, dropped into boiling water, and cooked until the spaetzle float to the top and simmer for 5 minutes or so. They come out in all sorts of shapes, which adds to the charm.

Spaetzle can also be served as a side dish.  Serve as is, or you can brown them in a little butter first.

I added my spaetzle to Polish mushroom soup. They work great as a “noodle” in soups.

I love to make homemade pasta. Spaetzle really area type of pasta and so much easier to make. No rolling out and cutting. They make a quick and tasty side dish for roasts of all types.

I do have a spaetzle maker, which is a fun little device. It has holes for the batter to fall through and a sliding container for the dough, so it falls into the boiling water in pretty even amounts. I’ve been know to just put the dough in a strainer and press it through, or to use a cheese grater. The things we do when we have to improvise. My Busha just put her dough on a cutting board and used a knife to cut little bits of dough off and push them into the water. I remember watching her do that. She was so fast. My mom made them the same way.

Spaetzle Maker


So here is the recipe I use. Simple, fun and fast.

Homemade Spaetzle

3 eggs
1/2 c. half and half or evaporated milk
1/2 t. salt
1 1/2 c. flour

Combine all ingredients and let rest 30 minutes. Drop by small spoonfuls into boiling water. Cook until they float and puff up, about 5 minutes. Serve with soups, stews sauces. You can toss them with a little butter. I sometimes heat butter in a pan and brown them up a little. You can also add some fresh, chopped herbs to the batter.

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