Editor's Note: If you're looking for an easy comfort food recipe, then this Spaetzle recipe is it! This noodle recipe can be served as a side dish or main course; it also boasts the perfect combination of noodles, eggs, and cheese. This Spaetzle recipe is hearty and filling, and is the perfect dish to make on a cold winter's night. Your family will also be impressed that you made the egg noodles by hand, too. You'll love having this recipe right at your fingertips the next time you are craving some comfort food with old-world charm! Just serve with steamed vegetables, and you're ready to eat.
When tossed with cheese and eggs, spaetzle, a homemade noodle from Switzerland, makes a delicious one-pot meal.
Preparation Time20 min
Cooking Time10 min
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course, Starch
Taste and TextureButtery, Chewy, Savory
Type of DishFresh Pasta
- 3 cups all purpose flour
- 6 large eggs
- ½ cup whole milk, as needed
- ½ tsp freshly grated nutmeg
- 4 tablespoons butter
- 1 cup shredded Gruyere cheese
- Feshly ground black pepper
- 2 scallions, white and green parts, finely chopped
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Sift the flour into a bowl. Lightly beat 4 eggs with ½ cup water, the milk, and nutmeg. Add to the flour, mixing to make a thick batter, adding more milk if necessary.
Bring a large saucepan of water to a boil over high heat. Transfer the batter to a colander with large holes. Rub the batter through the holes with a rubber spatula, letting the batter drop into the hot water (be sure to protect your hands from the steam).
Cook for 2 to 3 minutes, or until all of the spaetzle are floating. Drain and rinse under cold running water.
Heat the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, stirring occasionally, 3 minutes, until they are beginning to brown. Reduce the heat to low. Beat the remaining 2 eggs. Sprinkle in the cheese and eggs and stir for 1 to 2 minutes until the cheese melts and the eggs are set. Season with pepper. Sprinkle with the scallions and serve hot.
2008 Dorling Kindersley