This is probably the dish my Thermomix makes most often — a fact which explains both my enthusiasm and the wordy explanation for what is truly a simple recipe. These noodles take less than ten minutes from start to finish… try them once and I think you too will be hooked!
Thermomix egg noodles in the German tradition (Spaetzle)
Traditional German-style egg noodles are best known as “Spaetzle” (Spätzle) — and they are as fun to make as they are to eat. Considered to be a über-comforting hybrid of dumplings and pasta, Spaetzle aren’t quite either… but using this recipe results in a healthy pasta alternative that is packed with more protein and fewer carbs than regular pasta. (Friends with diabetes can enjoy this as a lower-glycemic option.)
Think of Thermomix spaetzle as delicious fresh noodles (or “dainty dumplings”?) that work perfectly with any sauce. Toss them with your fave Thermomix bolognese, add to soups or stir-fries, bake them with cheese and onions, serve as side dish to goulash or stews, or use cold tossed in a salad. Once you start making Thermomix egg noodles or “baby dumplings”, you’ll feel like a true champion in the kitchen, and your family will beg for more :) No pasta… no problem! We Thermomix owners can make egg noodles on a whim. (It helps to make them ahead, for keeping as an emergency or go-to item in the fridge.)
Traditional spaetzle are made using time-honoured but more labour-intensive techniques (easily found on Google or YouTube). But this is not our German grandmother’s recipe! No special equipment necessary. Though I grew up eating Spaetzle made in the more traditional manner, the Thermomix recipe and method below evolved over the few years I’ve had first a TM31, and now a TM5. I use this version most often as it allows me a lot of flexibility with ingredients. Once you master the recipe and technique below, you’ll be inspired to “colour outside the lines” by adding more flavours. Tradition says “use eggs, flour and water”. My version uses eggs, yoghurt and flour for a higher protein and lower carb version. Tradition also says to let the dough rest, but I’m impatient and forego this step.
German friends and relatives often use a special Spaetzle-making tool and while these do work well for traditional spaetzle dough, such tools are not found in most kitchens outside Europe. For this reason I decided to tweak the recipe so it could be enjoyed by anyone with a Thermomix and a good spatula. Because as Thermomix owners we all have a Varoma — and together with a flexible spatula (like this one!) we have all that’s needed to start making awesome, almost-instant egg noodles.
updated March 8, 2015 via SuperKitchenMachine facebook page
Three important tips to successful spaetzle with Thermomix and varoma
Warning: if you don’t read through this paragraph, you may come to hate me. Why? Because the key to spaetzle success in a Thermomix kitchen is preparation. Without proper prep, clean-up will take longer than it took to make the noodles, and that’s not fun. With proper preparation you’ll have fun eating noodles and making them too, with less mess to clean up. Seriously. Proper preparation involves 1) greasing the varoma tray 2) having a strainer at hand for easy removal of hot noodles to rinse in cold-water 3) preparing your sink for immediate soaking/washing of Thermomix parts. Why are these three prep steps important? 1) We grease the varoma tray so that noodles pass through holes easily without clogging (and for easier clean up). 2) By rinsing noodles in cold water the cooking process is arrested and noodles won’t continue to cook and clump together after straining. 3) This dough is hard to clean when hardened onto the varoma or Thermomix jug and blades. Immediate soaking makes clean-up more of a pleasure and less of a chore.
Another key to easy Thermomix egg noodles -> do the math!
Have I mentioned yet that Thermomix egg noodles are very easy to make? The recipe below is designed to be just soft enough to pass through holes in the Varoma tray, while still being solid enough to form into baby dumplings or noodles. You want a smooth batter that is just barely “pourable”. The best way to achieve a perfect dough is by using the “ratio” method. This means great results every time — whether you are using huge chicken eggs from those fluffy hens outside your back door, or smaller eggs from the grocery store.
It’s a simple equation, and totally worth doing the math. (But don’t worry, I’ve done most of the math for you in the chart below.) There are three main ingredients to these egg noodles: eggs, yoghurt, flour. Plus a teaspoon of salt. The ratio I use is: 1 part eggs, one part yoghurt, and 1.35 parts flour. Because the weight of eggs will vary from house to house, the first thing to do for successful egg noodles is 1) weigh your eggs in the Thermomix without the shell, then 2) build the recipe based on the weight of those eggs. A good way to begin is by using three eggs.
|Thermomix egg noodle ingredients guide|
|weight of eggs without shells||add this amount thick Greek yogurt||add this mount of regular flour||salt|
|100 g (3.5 oz)||100 g (3.5 oz)||135 g (4.8 oz)||about 1 teaspoon salt, more or less as desired|
|130 g (4.5 oz)||130 g (4.5 oz)||175 g (6.2 oz)|
|135 g (4.8 oz)||135 g (4.8 oz)||185 g (6.5 oz)|
|140 g (4.9 oz)||140 g (4.9 oz)||190 g (6.7 oz)|
|150 g (5.3 oz)||150 g (5.3 oz)||205 g (7.2 oz)|
|200 g (7 oz)||200 g (7 oz)||270 g (9.5 oz)|
- 1 tsp. oil or butter for greasing the varoma tray
- 140 g (4.9 oz) eggs (about 3 eggs)
- 140 g (4.9 oz) thick unsweetened plain yoghurt (Greek style or similar) (can substitute with medium firm tofu for a dairy-free alternative)
- 190 g (6.7 oz) white flour (all purpose)
- 1 tsp. salt
- optional: turmeric, nutmeg, pepper, garlic powder
- Read notes above for "Three important tips" regarding preparation -- this is important.
- Using your largest pot, set about 10-12 cm of water to boil on stove. You want this water to be gently boiling just as dough/batter is done mixing, otherwise if dough is kept waiting for the water to boil things will get sticky and clean-up will take longer... (At my house the dough takes about 3 minutes to make but the water takes about 4 minutes to boil, so I always ensure water is almost at boil when I begin mixing the dough.)
- Set Thermomix scale to tare and add eggs into Thermomix bowl, so you are weighing them without the shell.
- Add yoghurt, using weight of your eggs as guide. (for example, if your eggs weighed 140 g. then add 140 g/4.9 oz yoghurt.)
- Blend eggs and yoghurt 7 sec/speed 6. Scrape down sides of bowl with spatula, add flour and salt and any optional seasonings. See the guide above this recipe for how much flour. (Flour amount should equal to the weight of your eggs multiplied by 1.35) Mix 6 sec/speed 6.
- Knead for 2:30 minutes/dough setting. Use this time to grease both sides of the varoma tray.
- When dough is ready and water is gently boiling, pour dough/batter into the varoma tray which is set over the pot of boiling water. The ideal dough will be like a very thick pancake batter. Not too thin, but still somewhat pourable. You do not want it to be stiff like bread dough or it will not fit through the holes in the varoma tray. If your dough is too stiff, add one egg or more yoghurt and continue kneading till best consistency is reached.
- Using a large flexible spatula (like this one!), spread the dough/batter across the varoma tray while pressing through holes. The batter will drop into the boiling water and form "baby dumplings". (When all the dough is through, immediately soak or rinse the varoma and Thermomix jug.)
- These egg noodles are ready when they float to the surface. Just give a gentle stir to ensure they are not sticking together and cook for about half a minute longer. Scoop out using a strainer and rinse gently under cool water. Serve immediately or add a drop of oil or butter if storing for later use. Freshly cooked egg noodles keep well, refrigerated for a few days.
about using traditional spaetzle-making tools: The dough/batter recipe above is designed for using with the Thermomix varoma. If using another type of strainer or specialized spaetzle tool you may need a slightly stiffer dough that will hold up better when passed through larger holes. Just add a little more flour, about 1-2 tablespoons.
Feeling confident? Let’s get creative! It’s easy to get carried away with creative play in a Thermomix kitchen. Having mastered the basic Thermomix egg noodle recipe a few times over, you’ll soon be itching to add a personal twist for even more fun and flavour. Instead of plain yoghurt, consider using a fine purée of spinach, kale, or tomato (see photos below). Just make sure your substitution matches the consistency of thick yoghurt so the final dough/batter will pass through the varoma.
Kale egg noodles (Kale spaetzle) in the photo above were made using the more traditional spaetzle maker. It’s entirely possible to make these using the varoma method, but your kale must be thoroughly puréed and completely free of “bits” to ensure the batter will pass through the holes.
For tomato egg noodles below I put the batter into a silicone cake decorating bag with flat tip. By piping the batter directly into the water, it was easy (but hot work) to make these lovely noodles. Told you this was fun!