Spätzle dough gets pressed through holes while boiling—this 1725 Swabian technique creates Germany's most irregular pasta shape.
Protein Spätzle
Elevate your meal with these delightful Protein Spätzle! Crafted from just four simple ingredients, including wholesome eggs and high-protein flour, this dish is not only nutritious but also incredibly satisfying. Perfectly chewy and packed with flavor, these little noodles are a fun twist on your usual side—ideal for pairing with your favorite meats or veggies!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- 2 Eier
🫙Pantry Staples(1)
- 100g Dinkelmehl (0.8 cup)
🧂Spices & Seasonings(1)
- Prise Salz & Muskat
📦Other(1)
- 250g Magerquark (8.82 oz)
👨🍳 Instructions
- 1
Mix all ingredients together to form a smooth dough.
- 2
Press or scrape the dough into boiling water.
- 3
Once they float to the top, drain them.
- 4
Enjoy immediately, for example as a side dish to a roast or goulash.
💡 Pro Tips
- ✓Achieve the perfect spätzle dough consistency by adding liquid gradually until it falls off a spoon in thick ribbons but still holds together - too thin and spätzle will dissolve, too thick and they'll be dense.techniqueribbon consistency
- ✓Keep your boiling water at a rolling boil (212°F) and work in small batches to prevent temperature drops that cause spätzle to become gummy instead of tender.timing212°F
- ✓Rest your spätzle dough for 15-20 minutes before cooking to allow gluten to relax, which creates more tender spätzle with better texture.timing15-20 minutes
- ✓Use a spätzle maker or colander with 4-6mm holes pressed directly over the boiling water - larger holes create irregular shapes while smaller holes make the dough too difficult to push through.equipment4-6mm holes
- ✓Salt your boiling water to 1% salinity (10g salt per liter) so the spätzle absorb seasoning during the 2-3 minute cooking time when starches are most receptive.technique1% salinity, 2-3 minutes
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Spätzle dough gets pressed through holes while boiling—this 1725 Swabian technique creates Germany's most irregular pasta shape.
Protein Spätzle
Elevate your meal with these delightful Protein Spätzle! Crafted from just four simple ingredients, including wholesome eggs and high-protein flour, this dish is not only nutritious but also incredibly satisfying. Perfectly chewy and packed with flavor, these little noodles are a fun twist on your usual side—ideal for pairing with your favorite meats or veggies!
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- 2 Eier
🫙Pantry Staples(1)
- 100g Dinkelmehl (0.8 cup)
🧂Spices & Seasonings(1)
- Prise Salz & Muskat
📦Other(1)
- 250g Magerquark (8.82 oz)
👨🍳 Instructions
- 1
Mix all ingredients together to form a smooth dough.
- 2
Press or scrape the dough into boiling water.
- 3
Once they float to the top, drain them.
- 4
Enjoy immediately, for example as a side dish to a roast or goulash.
💡 Pro Tips
- ✓Achieve the perfect spätzle dough consistency by adding liquid gradually until it falls off a spoon in thick ribbons but still holds together - too thin and spätzle will dissolve, too thick and they'll be dense.techniqueribbon consistency
- ✓Keep your boiling water at a rolling boil (212°F) and work in small batches to prevent temperature drops that cause spätzle to become gummy instead of tender.timing212°F
- ✓Rest your spätzle dough for 15-20 minutes before cooking to allow gluten to relax, which creates more tender spätzle with better texture.timing15-20 minutes
- ✓Use a spätzle maker or colander with 4-6mm holes pressed directly over the boiling water - larger holes create irregular shapes while smaller holes make the dough too difficult to push through.equipment4-6mm holes
- ✓Salt your boiling water to 1% salinity (10g salt per liter) so the spätzle absorb seasoning during the 2-3 minute cooking time when starches are most receptive.technique1% salinity, 2-3 minutes