Perfect texture, perfect flavor, these authentic Spaetzle are just like you know and love them from the Swabia region of Southern Germany!
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 in English. I grew up in Stuttgart, the capital of Baden-Württemberg. It is both a bustling city of industry as well as one of great beauty and impressive history.
Stuttgart is Germany’s 6th largest city with a population of over 600,000. Stuttgart is the proud home of Mercedes-Benz, Porsche, Bosch, and the first VW Beetle prototype. Stuttgart is also one of Germany’s largest wine-growing cities, and wine-making in Stuttgart dates back to 1108 A.D. where a Catholic monastery started making it. Stuttgart is home to some of the greatest philosophers and literary giants, including Friedrich Schiller, and is also home to several large universities. Stuttgart’s castle, Altes Schloss (“old castle”) dates back to 950 A.D.. And of course Stuttgart is also home to VfB Stuttgart, one of Germany’s soccer teams.
Baden-Württemberg is home to the famous Black Forest and its cuckoo clocks, the Swabian Alb, numerous rivers, Lake Constance, and Mainau island – a unique and beautiful island with a castle in the middle of Lake Constance that sits above natural warm springs and features tropical growth, including orange and banana trees. Other famous cities in Baden-Württemberg include Heidelberg, Baden-Baden, Tübingen, Ulm, Karlsruhe, and Mannheim. The list of places to go and things to see is limitless. Needless to say, there was never a dull moment growing up there and I never took for granted the beauty of the surroundings and the richness of the culture. I get homesick whenever I think about it.
Now, back to the food! Swabia is home to some of Germany’s best food. Some, including myself, would argue it’s home tothe best food in all of Germany (and that’s saying a lot because every region of Germany has some amazing, amazing food). Swabia is known for its soups, sauces, meats and wursts, and its salads, to name a few. Maultaschen, a unique kind of Swabian ravioli, is another popular and beloved dish and one that I’ll definitely need to feature on The Daring Gourmet at some point.
Today we’re featuring Spätzle. A Swabian specialty, it is also enjoyed in Austria, Switzerland and Hungary. It 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 spätzle casserole with crispy fried onions) and something that I will feature in the future on The Daring Gourmet.
A couple of additional facts from Wikipedia: “The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Literally translated, Spätzle means “little sparrow”. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows).”
So without further ado, let’s get to Spätzle makin’!
Note: This spaetzle recipe uses a stand mixer to knead 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. Now you know why we have that stereotype of stout, muscular German women!) I decided to to try it with a stand mixer instead and it turned every bit as well (but shhhhh, I’m not allowed to admit that the old-fashioned way isn’t necessarily superior).
Add the flour, salt and nutmeg 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 of the stand mixer attached, knead 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.
How Do I Know When the Spaetzle Dough Is Ready?
The dough is done when “bubbles” begin to form. After 15 minutes or less of beating, use a wooden spoon and scoop and pull the dough, 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?
We’d better check this out again to make sure you know what to look for.
Better take another look – give the dough another stir and pull. Two holes this time!
What Do You Use to Make Spaetzle? What Is the Best Spaetzle Maker?
Okay, it’s time to make the Spätzle! Traditionally, Spätzle was made by hand using a Spätzle Brett, or Spätzle 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. The one below is mine that I bought in Germany and it’s awesome. This kind is more pricey but will also last a lifetime.
Let’s zoom on that baby. The original, sturdy Spätzle maker.
Let’s Talk Spätzle Makers
You can purchase this Original Kull Spätzle Maker, Made in Germany online. 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.
Another option is the German Küchenprofi Spätzle Lid & Scraper. I’ve used this one as well with good results and it’s much cheaper. It produces different shape of noodle – a shorter, stubbier one. Again, simply personal preference. You see both kinds of Spätzle in Germany.
Lastly, there’s 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.
If you don’t want to buy a Spätzle maker, you can alternatively use a colander or steamer with large holes.
You would need a sturdy object with a straight edge, like this wooden spoon.
You would place some of the dough in the steamer over the simmering water and scrape the dough through the holes. I will say that this option can be a bit challenging and lead to some frustration.
Again, there are several kinds of Spätzle makers, but I’m going to use the one below. Place it 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.
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.
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 Spätzle in it to warm through.
Some serving ideas: Serve with Hunter’s Pork Chops or with the sauce from Hungarian Mushroom Pasta.
Or serve them with Traditional German Schnitzel.
You can also serve them with German Sauerbraten.
Another very traditional and popular recipe using Spätzle is a personal favorite, Käsespätzle.
Authentic German Spätzle
Ingredients
- 4 cups all-purpose flour (you can also use whole wheat flour)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg (optional - not traditional but yummy)
- 4 large eggs
- 1 1/4 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)
Instructions
- Add the flour, salt and nutmeg 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. 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 and toss with a little vegetable oil or melted butter.
- They can be stored in the fridge for at least a couple of days and then heated to serve.
- To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
- Serving recommendation: Serve with Daring Gourmet Hunter's Pork Chops (see website for recipe).
Notes
Stuttgart Schlossplatz Nacht courtesy Fannadian, Burg Hohenzollern courtesy A. Kneisel, Rathaus in Grötzingen courtesy Sandra Haumacher, View of Baden-Baden (modified/cropped) courtesy kirillll, Heidelberg Castle with Old Bridge in foreground courtesy Keith Knapp via CC BY-SA 3.0 licensing
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Cathy Griffin says
Love your story, my grandmother was from Germany, same area you mention
I use to help her make spaetzle for our holiday dinners.since her passing, I am the Spatzle maker. I inherited her press. I will b making it tomorrow. Thank you.
Kimberly @ The Daring Gourmet says
Thanks, Cathy. What a treasure, such a wonderful family heirloom. Happy cooking! :)
Marianne says
I make kase Spatsle a lot for my family. My dough is less thick. But its nice to see this great meal hear. And its an easy dish to put in the fridge and re heat.
Melissa says
I followed your recipe for the Lentils and it was fabulous. I have no idea what idea what I did wrong for this spaeztle recipe- followed to the T, but the dough was almost like slime. Kept bouncing back. Tried longer knead, added a bit of milk. Tasted fine, but was a challenge to get into the water.
Bruce says
Thanks for the beautifully-documented recipe.
I work one week out of five in Stuttgart. I love the city. It is as beautiful as you say, with fabulous food. I bought a few bottles of wine to bring back to France and they were fabulous. I paid €11/bottle for a Riesling of which I gave one to a friend who is a wine expert. She says it would sell for around €30 in France, but for some reason we never see German wines in France.
I recently had dinner at Die Weinstube Schellenturm, which is one of my favourite places in Stuttgart to eat. I had sauerbraten with spaetzle. The spatzle were the size of burger franchise fries and contained ham. That is my target now. They were fabulous.
If you have any expert tips on making larger spaetzle, please share. Otherwise I am going for a drier mix and hand-rolling, as that’s what it looks like the Weinstube did.
I assume that I will screw up the first time, so I intend to use my failures to reproduce, in part, a meal I had later that week in Paris,(L’Absinthe, should you be in Paris) where foie gras is added to pasta flowers and butter. The foie gras melts into the butter making the kind of sauce that transports you to a better place.
Kimberly @ The Daring Gourmet says
You’re making my mouth water, Bruce! Yes, hand-rolling will be the way to go for the larger size. That will be fun recreating those dishes – happy cooking! :)
Pat says
My Hungarian grandmother made spaetzle using this method; they can be as large as desired:
. have large pot of boiling, salted water ready
. hold bowl with dough cradled in left arm, tilted towards pot
. using a teaspoon, cut piece of dough pushing into pot, dip spoon into boiling water
(by dipping spoon into water, dough easily falls off)
. repeat as fast as you can so they cook at relatively same time.
Kimberly @ The Daring Gourmet says
Hi Pat, that’s how I make Hungarian Nokedli as well. Different shape than Spätzle but essentially the same thing. Thank you for sharing!
Ana Marincic says
Thank you very much for little trip trough south Germany. I was in July in Urbach,and for the first time in my life I tried spaetzle in one restorant in Schondorf. I was completely amazed. Last weekend.I was in Lidl, by the way I am from Serbia, and I saw package of Schwabische spaerltzl! My boys love them veeery much, and now I have task to learn to prepare them :)
Thank you once again.
Greetings from Serbia and Ana
Kimberly @ The Daring Gourmet says
Hi Ana, friendly greetings to Serbia! YES, Spätzle is sooo good, I’m glad you and your boys finally had the opportunity to try it! I hope you enjoy the homemade version – happy cooking! :)
stuart itter says
Hi Katherine. Was in touch with you a few months ago. Subsequently sent your spaetzle recipe to the New York Times/sam sifton with accolades. Was in response to his recent column for mushroom, stroganoff meatloaf, in which he mentioned spaetzle as a side for it.
Budget etc complicate buying the spaetzle makers you prefer. I have long had the Küchenprofi Spätzle Plane. Have to use that. What is the best way to use it with your dough recipe. Thank you
Kimberly @ The Daring Gourmet says
Thanks so much, Stuart, I appreciate that! The Spätzle plane is pretty straightforward – fill it with dough and push the plane back and forth. You’ll need to experiment with wetting the plane with water and doing that periodically to prevent the dough from sticking too much. Certain Spätzle makers also tend do best with certain consistencies of dough so you may also need to add a little more water to do the dough if the Spätzle isn’t readily coming out of the holes as you’re working the Spätzle plane. There’s definitely some trial and error with all these different gadgets. Good luck!
Erin Kelly says
This is the best recipe! I made it exactly as written. I used a previously owned but perfect Kull Spaetzle press purchased on eBay for about $44 including shipping. The holes were smaller than I expected, and it took some effort to press the dough. The noodles expanded when they cooked, so they looked perfect. I rinsed the Kull with a little water from time to time, which made the pressing a little easier. Also learned that not over-filling the press was helpful! I’ve never made Spaetzle before, and I’m so happy to know how! I made the full recipe, even though there are only two of us, and have frozen the rest in portions. Can’t wait to try your Kaesespaetzle recipe next!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Erin, thank you! Yes, not only is mixing the batter a workout, but pressing it through those holes is too ;) Making a big batch at once and freezing it is a great way to go. Thanks again and I think you’re going to really LOVE the Käsespatzle! :)
Dagmar Perez says
I’m from Augsburg and LOVE your recipes!
Kimberly @ The Daring Gourmet says
Vielen Dank, Dagmar! <3
John says
Love your newsletter and recipes. I just have to mention, I learned to make spatzle from my grandmother (Swiss/Austrian). Love that the timing for when they are done cooking is “The pot boils over twice.” However, I have tried a spatzle maker once or twice and it was a horrible mess. I still do the way she taught me, scrape little bits into the water from the edge of the mixing bowl with a soup spoon. Some are big, some a small, but it works fine.
Helga says
I received a nockerl maker for Christmas. I have my mom’s Original Spaetzle maker but when I used the same recipe with the nockerl maker it did not work. Do you know the ratio of dry to liquid for this type of maker? It would be great with your Hungarian Goulash recipe.
Kimberly @ The Daring Gourmet says
Hi Helga, it depends on whether the reason it didn’t work is because the dough was too wet or the dough was too tough for the nockerl maker. If it’s too tough, simply add a little more water until you reach the consistency that works. If it’s too wet, reduce the water by a little.
Helga says
Yes, it was too wet. I didn’t want to add more flour so I just pulled out the spaeztle maker instead!
Irene Harrison says
Kimberly,just discovered your wonderful site !!! Thank you sooo much for your input for us readers. I’m from Poland ( Westpreussen,now living in Australia)….and had the tasty Spatzels often. Your blog made my mouth water. Will get the press as I am now 90years old. I remember the board/knife method my dear Mutti und Omi used. Gosh, they are nice with baconand onions. I liked Sauerkraut with them and some Knackwurst !! ha, ha.
Will immediately subscribe for your Newsletters.
My warmest greetings to you
Irene
Kimberly @ The Daring Gourmet says
Hi Irene, it’s so nice to “meet” you – welcome and greetings to Australia! (My Opa was also from Westpreussen.) Thanks so much for subscribing to my newsletter. Best wishes and happy cooking! :) Kind regards, Kimberly
Patricia West says
I just found this recipe my mother was from Germany i was born in Ludwigsburg west germany,quick question is it 1and1/4cups of milk or water or just a1/4 cup
Kimberly @ The Daring Gourmet says
Hi Patricia, it is 1 and 1/4 cups. Happy cooking!
Renate Speaks says
My daughter found your site. I am originally also from the Schwabenland, from Bad Teinach by Calw, the home of Hermann Hesse. However, my family did not use nutmeg–just salt. I found the best way to teach an American, including my children, the consistency of Spaetzle dough is to tell them to make it to the consistency of rubber cement. I am old enough that fancy Spaetzle machines or dried Spaetzle in a package were non-existent. By the way, Bad Teinach now has a Spaetzle factory. My family is turning in their grave.
Kimberly @ The Daring Gourmet says
Hallo Renate und willkommen! I’m glad you and your daughter found my site :) Right, nutmeg isn’t traditional, it’s just something I like to add. Well thank goodness the Spätzle factory is in Schwabenland – imagine your family’s reaction if it were in, say, Frankfurt or Mainz – sacrilege! ;)
Gail Boushon says
How much is a “serving” when it says it makes 6 servings? I’m making this for our Gastropub’s Oktoberfest celebration (10/5/19) and am trying to figure out how much to make for a side dish. We’re estimating 50 meals – BBQ ribs/brats, spaetzle, sauerkraut, boiled harvest veggies, pretzel bites. So we’re looking to serve it about 4 oz. servings.
I first purchased some dry noodles from the store and made them for my picky granddaughters (2 & 4). They loved them. I can hardly wait for them to try these!
Myrna says
I really enjoy your receipes. Friends in Germany use Spaetzle Mehl – which gives them a nice chewy texture. Do you know what a US equivalent is to for Spaetzle flour? Is it higher protein like bread flour? When I use regular AP flour they come out ok but lack the chewy texture I recall . FYI make the zweibel kuchen this weekend for the first cool fall day in San Francisco.
Kimberly @ The Daring Gourmet says
Thanks, Myrna! The stuff marketed as “Spätzlemehl” is a pretty recent thing. It’s coarser/grittier than regular flour, there really is no U.S. equivalent. Most Germans use regular flour. The chewiness is largely correlated with the egg content and not overcooking the Spätzle. If you prefer a slightly chewier Spätzle you can add an extra egg.
Jenny from Ancaster, Ontario Canada says
Love your story, thank you for sharing.
Authentic homemade fresh Spätzle.
My Croatian aunties use to make it and I recall it was shorter in length and they covered Them with butter. I have a potato ricer I use for gnocchi with different hole sizes, so will experiment. I recently bought a dry Spätzle from local German shop and it was tough and bland. Something about fresh Spätzle is hands down the best. Your recipe looks easy. Gave you 5 stars for your knowledge of history of the Spätzle. I’m 100% certain mine will turn out using your recipe…I only needed the ingredients list. The photos are bonus with explanations. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Jenny :) The Hungarians also make a variation of it that is short and stubbly – the dough is pinched off between two fingers instead of run through a press or chopped with a knife on a board. I would imagine the Croatians probably use the same or similar basic dough recipe and just shape it a little differently. And anything covered in butter wins points in my book :)
Making Spätzle is something of an art that requires some patience and practice to become familiar with what the texture is supposed to be like and when the kneading process is done. But it’s absolutely worth the effort – I agree, there’s no comparison between the dried store-bought stuff and freshly made. Happy cooking, Jenny! :)
Addie says
No offense to all you German folks, but I’m trying to do low carb and wondering if there’s any other type of flour that would work; i.e. tapioca or arrowroot? I guess superfine almond flour would be a sacrilege as well as not working in the recipe, right?
Also, a British friend of mine tried the shortbread I made from your recipe and when I explained that mine was so much more crumbly than yours turned out she suggested that I “work” the batter more. That said, she LOVED the flavor and asked me for the recipe.
Joanne Albrecht Moore says
Spetzel is a special occasion favorite in my family. I learned from my mother who learned from her German mother-in-law, my grandma, and I still use her board. I slice it off the board with a large knife dipped in the boiling water. Mine are larger than those pictured but that’s how we like them. I never knew about whipping the batter and waiting for the bubbles to appear. We serve them with roast pork shoulder (skin on preferred for crackling). Remove the roast when it’s done, pour off excess grease then deglaze the pan with plenty of sauerkraut. Fold in cooked Spetzels and return to oven to heat while you’re removing the delicious crackling. Cut with sizzors. Slice pork and lay in the bed of sauerkraut and Spetzels.
Kimberly @ The Daring Gourmet says
That sounds fabulous, Joanne, you’re making me hungry! :)
Joanne A Moore says
Good! You do it to me too.;) Do you make a casserole using Savoy cabbage? I’m not sure if it’s a German dish or something she learned to make here. Thx!