Homemade German Spaetzle Recipe - The Daring Gourmet (2024)

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

Jump to Recipe Print Recipe

One of Germany’s most popular and beloved foods, here is a fool-proof and authentic German Spaetzle recipe, just the way my Mutti and Oma made it! Perfect texture and perfect flavor, these are just like you know and love them from the Swabia region of Southern Germany where they originated!

Serve this homemade Spätzle with our Sauerbraten, Rouladen, Schnitzel and German Goulash!

Homemade German Spaetzle Recipe - The Daring Gourmet (1)

One of the most beloved foods in Germany that tourists go home talking about is Spaetzle, the famous German egg noodles from the Baden-Württemberg region of southwest Germany. This area is also known as Schwabenland, or Swabia. I grew up in Stuttgart, the capital of Baden-Württemberg, watching my Mom and Oma make Spätzle – I learned from the best!

Swabia is home to some of Germany’s best food (many, including myself, will argue it’s home to the best food in all of Germany). And that’s saying a lot because every region of Germany has amazing food. Swabia is known for its soups, sauces, meats, wursts, and salads, to name a few. It’s also home to some unique varieties of pasta including Spätzle, Schupfnudeln and Maultaschen.

What is Spaetzle?

Today we’re featuring Spätzle, a Swabian specialty that is also enjoyed in Austria and Switzerland. Spaetzle is a special type of egg noodle that is enjoyed with sauces and gravies as well as incorporated into a variety of different dishes. One example is Käsespätzle (a cheese spatzle casserole with crispy fried onions).

Where did the name “Spätzle” originate? It comes from the German word Spatzen, meaning “little sparrows”, because that’s what they were thought to resemble when they were traditionally made by hand.

Homemade German Spaetzle Recipe - The Daring Gourmet (2)

What to Serve with Spaetzle

Spaetzle is very versatile and can be served a variety of ways. Here are a ways to serve spaetzle:

  1. Buttered Spaetzle: This is one of the simplest and most traditional ways to serve spaetzle. After boiling and draining the cooked spaetzle, toss them with melted butter and sprinkle with chopped parsley.
  2. German Cheese Spaetzle (Käsespätzle): Another Swabian classic and personal favorite, try our recipe for Käsespätzle.
  3. Savory Sauces: Spaetzle can be served with any sauce or gravy. Serve it with our classic German Goulash, Geschnetzeltes or use it to make our Hungarian Mushroom Pasta.
  4. Accompaniment to Meats: Spaetzle is the perfect choice to serve with any saucy meat dish like Jagerschnitzel, Rouladen, and Sauerbraten.
  5. Pasta Salads: For a variation on traditional pasta salad, toss the spaetzle with fresh vegetables, herbs, a vinaigrette, and some diced cheese and ham.
  6. In Soups: In some regions, spaetzle is added to soups, much like dumplings. Drop small portions of spaetzle dough directly into simmering soup and let them cook until they float to the surface as in this German Pea Soup.

Homemade German Spaetzle Recipe - The Daring Gourmet (3)

Can It Be Made In Advance?

Yes, Spaetzle can be made in advance, cooled, and stored in a covered container in the fridge for at least a couple of days. To reheat it you can microwave it in a microwave-safe container or, my favorite way, is to melt some butter in a large skillet, add the Spätzle and heat through.

Spaetzle Recipe

Let’s get started!

This spaetzle recipe uses a stand mixer to knead/mix the dough. This is actually the first time I’ve made it that way. I’ve always done it by hand (you “knead” it by vigorously whipping it in a bowl with a spoon – over and over and over for around 20 minutes. It’s a lot of work!) I decided to to try it with a stand mixer instead and it turned every bit as good – and it sure saves a lot of muscle strain!

Add the flour and salt in the bowl of a stand mixer. Stir to combine.

Crack four eggs into a bowl and whisk to combine.

Make a well in the center of the flour and add the eggs.

Add the milk or water and with the dough hook o the stand mixer attached, knead/mix the dough on the “2” setting for 16-20 minutes. Add more flour if the mixture is too runny, or more milk if it is too stiff.

Homemade German Spaetzle Recipe - The Daring Gourmet (4)

How Do I Know When the Spaetzle Batter Is Ready?

The batter is done when “bubbles” begin to form. After 15 minutes or less of beating, use a wooden spoon and scoop and pull to stretch the batter; if bubbly holes appear, the dough is done. If not, continue “kneading” with the mixer for another minute or two, repeating the “test” process. See the bubble hole below?

Homemade German Spaetzle Recipe - The Daring Gourmet (5)

When those bubbly holes start appearing you know your batter is done.

Homemade German Spaetzle Recipe - The Daring Gourmet (6)

What Is the Best Spaetzle Maker?

Now that the batter is read it’s time to make the Spätzle.

Traditionally, Spätzle was made by hand using a Spätzlebrett, or Spaetzle board. You would rub a slab of dough out onto a wetted board and use a pastry cutter or long sharp knife to quickly cut off strands of the dough into simmering water. Swabian women of previous generations were highly skilled at this and could do it so fast it would make you dizzy to watch. Nowadays most Germans use a Spätzle maker (and even more just buy it ready made at the store. It’s the “convenience generation”).

As I already mentioned, there are a few different kinds of Spätzle makers out there and you can find them easily online.

Below left is my Spaetzle maker that I bought in Germany and it’s awesome. This kind is pricey but it will last a lifetime. It’s called the Original Kull Spätzle Maker and is made in Germany. It’s built like a tank and will become a family heirloom you can pass down for generations. Another brand that is much cheaper and is also made in Germany is this Westmark Spätzle Maker. These Spätzle presses can also be used as potato ricers.

Below right is another option, the Küchenprofi Spätzle Lid & Scraper. I’ve used this one as well with good results and it’s much cheaper. It produces a shorter, stubbier spatzle noodle. Alternatively you can also use a metal steamer because it’s similarly constructed with large holes. You place some of the dough in the steamer over the simmering water and scrape the dough through the holes.

There’s also the Küchenprofi Spätzle Plane with Pusher, which is my least favorite as it can be a little clumsy, messy, and more difficult to work with but I know people who use it.

Homemade German Spaetzle Recipe - The Daring Gourmet (7)

My preference is the first Spaetzle maker I linked to and what we’re using in the pictures below. Place the Spaetzle maker over a pot of lightly salted simmering water and scoop some dough into it.

Press the Spätzle maker down to squeeze the Spätzle noodles out into the simmering water. Simmer the Spätzle for about 2-3 minutes or until they float to the top.

Homemade German Spaetzle Recipe - The Daring Gourmet (8)

Using a slotted spoon, transfer the Spätzle to a colander and then immediately put them in a bowl of very cold water. This helps them firm up to the desired consistency.

Homemade German Spaetzle Recipe - The Daring Gourmet (9)

Drain the Spätzle again and toss with a little oil or melted butter to keep them from sticking.

Spätzle will keep in the fridge for at least a couple of days and then heated to serve. Melt some butter in a pan and toss the Spaetzle in it to warm through.

See “What to Serve With Spaetzle” above in blog post for ideas!

Guten Appetit!

Homemade German Spaetzle Recipe - The Daring Gourmet (10)

For more favorite traditional German dishes be sure to try our:

  • Kaesespaetzle
  • Rouladen
  • Sauerbraten
  • Maultaschen
  • Schnitzel
  • Semmelknoedel
  • Zwiebelkuchen
  • German Bread (Vollkornbrot)
  • Bratwurst
  • Currywurst
  • Swabian Potato Salad
  • Rotkohl

Homemade German Spaetzle Recipe - The Daring Gourmet (11)

Traditional German Spaetzle

Kimberly Killebrew

Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!

Print Recipe

4.95 from 354 votes

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Pasta, Side Dish

Cuisine German

Servings 6 servings

Calories 345 kcal

Ingredients

  • 2 cups all-purpose flour (you can also use whole wheat flour)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a splash of flavor)
  • 4 large eggs
  • 1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it's too stiff)
  • butter for serving

Instructions

  • Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

  • Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.

  • Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.

Notes

Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press yes, it will require some muscle strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.

Nutrition

Calories: 345kcal | Carbohydrates: 63g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 237mg | Potassium: 129mg | Fiber: 2g | Vitamin A: 160IU | Calcium: 29mg | Iron: 4.4mg

Keyword Spaetzle

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet on August 3, 2013

Homemade German Spaetzle Recipe - The Daring Gourmet (2024)

FAQs

What kind of flour is used in spaetzle? ›

The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to US "first clear" or Czech hrubá type.

What does spaetzle mean in German? ›

The short noodles are usually irregularly shaped and made from a simple batter of eggs mixed with flour (all-purpose or semolina) and milk or water. Its name derives from the word spatz (“little sparrows”) but is also thought to mean “clump” in German. It's known as spätzli in Switzerland and nokedli in Hungary.

Can you make spaetzle dough in advance? ›

My make-ahead Spaetzle noodles can be formed and boiled up to 3 days ahead. Try my Spaetzle-making trick using a colander if you don't have (or want to invest in) special equipment to make this classic German side dish recipe.

What meat goes well with spaetzle? ›

You often see it with veal or pork, but chicken is also popular and it's my preference for summer. The meat is pounded thin and breaded in a mix of breadcrumbs or panko and quickly fried. Schnitzel is popular in Germany, Austria, and Italy as well as other areas of Europe.

What is the best flour for spaetzle? ›

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

What goes on top of spaetzle? ›

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. 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.

How is spaetzle different from pasta? ›

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

What is eggs in German slang? ›

The reason being that “eggs”, which is “Eier” in German, is a slang term for testicles.

What is the German word for egg yolk? ›

Egg yolks are called “Eigelb” ind German.

What noodle is similar to spaetzle? ›

Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe. It's kind of a labor of love but it's worth every second! I know, it's a weird word: Knoepfle.

What tool can be used in place of a spaetzle maker to prepare the dough? ›

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

What is the best way to reheat spaetzle? ›

Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.

What is eaten with most German meals? ›

What is eaten with most German meals that is not considered a side dish? Bread. Bread can be made with or without yeast.

What is a traditional accompaniment for schnitzel? ›

Sauerkraut: Fermented cabbage, providing a tangy and crunchy contrast to the schnitzel. Bratkartoffeln: Pan-fried potatoes with onions and bacon, offering a hearty and savory side. Spätzle: Soft egg noodles that are a comforting accompaniment to schnitzel. Gemischter Salat: A mixed green salad with a simple vinaigr.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Carmelo Roob

Last Updated:

Views: 5966

Rating: 4.4 / 5 (65 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Carmelo Roob

Birthday: 1995-01-09

Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176

Phone: +6773780339780

Job: Sales Executive

Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing

Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.