Cheesy Spaetzle Recipe (vegan) | Elephantastic Vegan (2024)

FAQs

Can you make spaetzle without a spaetzle maker? ›

If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don't have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom.

The difference lies in their shape. Whereas spaetzle noodles are usually longer and thinner, knoepfle means 'little knot/ button. ' It refers to a shorter, rounder variety of the noodle, often made using a sliding spaetzle maker, which transfers 'droplets' of dough rather than long noodles into the boiling water.

Etymology. Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally 'little sparrow'. They are also known as Knöpfle (diminutive of button). In Switzerland they are called Spätzli or Chnöpfli, in Hungarian Nokedli or Csipetke, in Slovenian Vaseršpacli or vodni žličniki and in Ladin Fierfuli.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium.

If you mix the batter too little it does have a similar consistency to dumplings. If you mix the batter sufficiently and to the right consistency the end product will be “rubbery”. Spaetzle is meant to have a somewhat rubbery consistency once cooked, not soft and squishy.

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.

Bechtle Traditional German Egg Pasta Spaetzle (1 serving) contains 39g total carbs, 37g net carbs, 1.5g fat, 7g protein, and 200 calories.

There are several approaches to this. Some people like to make a thick dough and grate it through the holes of a cheese grater. But if you keep the spaetzle mix as runny as cake batter, you'll be able to push it through a spaetzle maker (or colander) into a pot of boiling water fairly quickly.

How is spaetzle different from pasta? ›

Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.

You can also use a späztle maker, metal colander, potato ricer, and more to form the spaetzle. See my tips above for using various kitchen tools to form spaetzle. Once the spaetzle are cooked, they will float; this will only take about a minute. Remove them using a slotted spoon or fine sieve.