Last Updated on
Spätzle in Swabian (a dialect of German) literally means “little sparrows”. Spaetzle
These egg noodles are between pasta that you are used to and dumplings found in chicken and dumplings.
If you choose to use a ricer to pipe the noodles, check this one out. However, you can use a plastic baggie to pipe out the noodles, too. Just poke small holes in one corner.
If you’re looking for traditional, American egg noodles, check out this raved-about recipe for Gluten Free Egg Noodles that can withstand reheating even in soup.
Gluten Free Spaetzle or Käsespätzle
- 1/2 cup + 2 tablespoons potato starch (or more cornstarch) (or lastly arrowroot powder)
- 1/2 cup + 2 tablespoons cornstarch (or tapioca flour)
- 5-1/3 teaspoons xanthan gum
- 1/4 teaspoon salt plus 1/2 teaspoon more for cooking
- 4 large eggs at room temperature
- 4-1/2 teaspoons neutral-flavored oil plus more for boiling
- 1/4 cup milk of choice*
- 1-1/4 cups potato starch
- 1-1/4 cups cornstarch
- 3-1/2 tablespoons xanthan gum
- 1/2 teaspoon salt plus more for cooking
- 8 large eggs at room temperature
- 3 tablespoons neutral-flavored oil plus more for boiling
- 1/2 cup milk of choice*
- 2-3 tablespoons butter (or dairy-free margarine)
- 1 medium to large yellow onion thinly (optional)
- 1-1/2 cups shredded cheese of choice (dairy-free if needed) (optional)
Bring a large pot of water to a boil with 1/2 teaspoon oil and a splash of oil. (Use a pot with plenty of extra room as the noodles swell up about 4 times their size.)
In a medium to large sized bowl, whisk together all of the dry ingredients.
In a separate, smaller bowl, whisk together the remaining wet ingredients.
Create a well in the center of the dry ingredients and slowly add some of the wet mixture. Stir using a wooden spoon, just wide enough to pick up some of the flour on the sides of the bowl each time you pass the sides of the bowl. When that is incorporated, add a little more wet mixture. Continue until all of the wet mixture is added to the dry ingredient bowl. Be sure to continue to stir and mash any lumps.
Oil either the inside of a ricer (see above link) or a quart-size zipper storage/freezer bag with several small holes within about 2-inches from one of the corner. Scoop the dough into the corner of the bag or about one-third of the dough at a time into the ricer, depending upon its size. Squeeze into steadily, low boiling water and slice off every inch or so. However, you can make long strips if you’d like. Boil 5 – 8 minutes or until your desired tenderness.
Run cold water into the pasta pan, drain, and rinse thoroughly with additional cold water.
To make the recipe seen in the photo, sauté 1 large, thinly sliced yellow onion in 1 tablespoon butter and 1 tablespoon oil over medium heat for about 30 minutes or until golden. Add the pasta (rinse again if it is sticking together), saute until thoroughly heated through. Sprinkle the top with shredded cheese(s) of choice, cover, and allow to melt. Serve immediately as a side dish with your favorite protein.
*If using non-fat milk or rice milk, any milk that doesn’t contain much fat, consider using 3 parts milk plus additional oil, egg yolk, or even full-fat canned coconut milk. That’s what I used.