Best Whole Wheat Spaetzle Recipes

WHOLE WHEAT SPAETZLE

Steps:

• 1. Bring a large pot of salted water to a rapid boil.
• 2. In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
• 3. Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you'll know when it's done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
• 4. Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.

TRADITIONAL GERMAN SPAETZLE

Steps:

• Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
• Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
• Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.