Spätzle dough in the Thermomix®: 450 g flour, 3 eggs, 220 g milk, 90 g water, salt and nutmeg stirred together in 20 seconds at speed 4. Press through a Spätzle press into boiling water and remove when they float to the surface. 4 servings in 25 minutes.
Spätzle Dough in the Thermomix®
Ingredients 0 / 8 ✓
- Water
- Salt
- 450 g flour
- 3 eggs
- 220 g milk
- 90 g water
- 1 1/2 tsp salt
- 2 pinches nutmeg
Instructions 0 / 4
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1
Mix the dough.
Add water and salt to the pot and bring to the boil. Place all ingredients for the dough into the mixing bowl and stir for 20 sec / speed 4.
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2
Cook the Spätzle.
Press the dough in batches through a Spätzle press into the boiling water, or spread it onto a wet board and scrape small Spätzle directly into the water using a dough scraper.
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3
Drain the Spätzle.
The Spätzle are ready as soon as they float to the surface.
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4
Finish the Spätzle.
Remove with a slotted spoon, drain and place in a bowl. Continue in this way until all the dough is used up. Use the Spätzle as needed for your chosen dish.
Tip: If you are serving the Spätzle a little later, fry them briefly in a pan with a little clarified butter or regular butter. This gives them extra flavour.
Video
Nutrition per serving
20 seconds at speed 4: add everything, dough done
Put a large pot of salted water on the hob and bring it to the boil. Meanwhile, place 450 g flour, 3 eggs, 220 g milk, 90 g water, 1 1/2 tsp salt and 2 pinches of nutmeg into the mixing bowl and mix for 20 seconds at speed 4. The dough should fall from the spoon in thick ribbons and form a few bubbles. If it is too stiff, add a splash more water. If it is too thin, stir in 1 to 2 tbsp of flour.
Press the dough in batches through a Spätzle press into the boiling water. If you do not have a press, spread the dough onto a wet board and scrape thin strips directly into the water using a dough scraper. The Spätzle are done as soon as they float to the surface. Remove with a slotted spoon, drain well and keep warm in a bowl. Repeat until all the dough is used up.
Spätzle press, board or mixle attachment: 3 ways into the water
The classic Spätzle press pushes the dough into neat, evenly shaped noodles. If you do not have a press, scrape the dough off a board: wet the board, spread a thin layer of dough onto it and use a dough scraper to cut small pieces directly into the water. A third option is the mixle Spätzle attachment for the Thermomix®. With this, the Spätzle drop straight from the mixing bowl lid into the boiling water in the mixing bowl at 90°C. The attachment consists of a dough container and a perforated plate, is dishwasher-safe and works with the TM6, TM5 and TM31.
Spätzle flour or plain flour: what makes the difference
Plain wheat flour (type 405) works well and gives soft Spätzle. Spätzle flour is coarser in texture, which means the noodles stick together less and have a firmer bite. For a nuttier flavour, use spelt flour for your Spätzle. The dough will be a little firmer, so you may need to add an extra 10 to 20 g of liquid.
Cheese, herbs, spinach: 3 variations for the dough
- Cheese Spätzle: Layer the cooked Spätzle with grated Emmental in a baking dish and bake at 200°C for 15 minutes until golden. Serve with crispy fried onions.
- Herb Spätzle: Stir 3 tbsp of chopped parsley or chives into the finished dough. The herbs give the Spätzle a more aromatic flavour and a lovely green colour.
- Spinach Spätzle: Blanch 100 g of fresh spinach, squeeze out the excess water and blend it with the remaining ingredients in the mixing bowl. The Spätzle will turn a vivid green.
Geschnetzeltes, meatballs, cream sauce: what goes well with Spätzle
Spätzle are the most versatile side dish you can make in the Thermomix®. They go just as well with onion beef or meatballs as they do with a simple mushroom cream sauce. If you are looking for more dough-based dishes, our pancakes from the Thermomix® and the Lahmacun recipe are just as quick to make.
Freezing, thawing and preparing ahead
The dough keeps in the fridge, covered, until the next day. Cooked Spätzle freeze well: cool them in iced water straight after cooking, spread out on a tray and freeze for one hour. Then transfer to freezer bags or containers. They keep for up to 3 months.
To reheat from frozen, drop the Spätzle directly into boiling salted water until they float, steam in the Varoma for 15 minutes, or fry in a pan with butter. Do not thaw at room temperature, as they will go soft and soggy.
The Swabian rule of thumb: why we add milk
Goes well with: Lentil soup and goulash.
The classic Swabian formula uses 1 egg and 50 g water per 100 g flour. That is the rule passed down from every grandmother’s kitchen, and it is also how the basic Rezeptwelt recipe works (400 g flour, 4 eggs, 200 g water). We take a slightly different approach: 450 g flour, 3 eggs, 220 g milk and 90 g water. The milk replaces some of the water and makes the Spätzle noticeably more tender, because the fat in the milk keeps the gluten strands a little softer. We can use one less egg because the milk provides enough binding. The mixing time stays short: 20 seconds at speed 4 is all it takes. The dough should bubble slightly and fall from the spoon in thick ribbons. If you prefer the classic board-scraping method, stick with 4 eggs and water. If you want creamy, tender Spätzle for cheese Spätzle or as a side with cream sauce, go with our milk version.
