Spaetzle

My make-ahead Spaetzle noodles can be formed and boiled up to 3 days ahead.Try my Spaetzle-making trick using a colander if you don’t have (or want to invest in) special equipment to make this classic German side dish recipe.Table of ContentsRecipe ingredientsEquipment and ingredient notesStep by step instructionsRecipe tips and variationsSpaetzle RecipeRecipe ingredients Equipment and ingredient notes Spaetzle tools: We tried 3 different tools to see what was easiest for making Spatezle.

Our favorite was this lid and scraper set because it was simple to use and easy to clean.We also tried a spaetzle press (it was expensive, heavy, and required a lot of strength) and a spaetzle maker (similar concept to the lid and scraper but more difficult to use).You could also try a colander or potato ricer.

(Culinary Hill may earn money if you buy through these links.)All-purpose flour: When a modern recipe calls for sifted flour, it usually means that the recipe requires fluffier, aerated flour, or flour without any lumps.As it is packaged, shipped, and stored, flour settles in the bag.Sifting lightens it up again.

Cakes become fluffier, pancakes lighter; you get the idea.To sift flour, over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand.Anything left in the bottom can be pushed through with a spoon.Nutmeg: Freshly-ground nutmeg is warm and nutty, and once heated, lends a lovel