Although making homemade spaetzle may sound intimidating, it's actually quick and easy to make. Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander. Make it a meal: Echo the lemon flavor and serve with Herb & Lemon Roast Chicken.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Ingredient Checklist


Instructions Checklist
  • Fill a large pot two-thirds full with lightly salted water and bring to a boil.

  • Combine flour, lemon zest, baking powder and salt in a large bowl. Whisk together 3/4 cup milk, whole egg and egg white in a large measuring cup. Make a well in the center of the dry ingredients and pour in enough of the egg mixture, stirring with a whisk or fork, to make a smooth batter. (It will resemble thick pancake batter. Add more milk if necessary.)

  • Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light nutty brown, 30 to 60 seconds. Immediately remove from the heat, stir in lemon juice and set aside.

  • Lightly oil a spaetzle maker or a colander or coat with cooking spray. Place the spaetzle maker (or colander) over the boiling water. Scrape one-third of the batter into the spaetzle maker (or colander) and force it through the holes. Boil the spaetzle until they float to the top, 1 to 2 minutes. Then, scoop them out of the water with a slotted spoon and place in the skillet with the lemon butter. Repeat with the remaining batter.

  • Add parsley and toss the spaetzle in the lemon butter over medium heat until heated through. Season with salt and pepper to taste and serve.


Make Ahead Tip: Prepare through Step 4. Lift the dumplings from the boiling water and drop them into a large bowl of cold water. Drain and refrigerate, then reheat in the pan at serving time.

Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander.

Nutrition Facts

278.9 calories; protein 9.1g 18% DV; carbohydrates 48.8g 16% DV; exchange other carbs 3.5; dietary fiber 1.9g 7% DV; sugars 0.5g; fat 4.7g 7% DV; saturated fat 2.3g 12% DV; cholesterol 54.2mg 18% DV; vitamin a iu 318.3IU 6% DV; vitamin c 4.9mg 8% DV; folate 192mcg 48% DV; calcium 35.7mg 4% DV; iron 3.3mg 18% DV; magnesium 17.7mg 6% DV; potassium 116.4mg 3% DV; sodium 394.1mg 16% DV; thiamin 0.5mg 50% DV.