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Traditional German Spaetzle Recipe

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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 Spรคtzle with my Sauerbraten, Rouladen, Schnitzel and German Goulash!

spaetzle recipe traditional authentic german egg pasta noodles dumplings

What is Spaetzle?

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

Today we’re featuring Spรคtzle, 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 Kรคsespรคtzle (a cheese spatzle casserole with crispy fried onions).  Where did the name “Spรคtzle” 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.

spaetzle recipe traditional authentic german egg pasta noodles dumplings

What to Serve with Spaetzle

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

  • Buttered Spรคtzle: 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.
  • German Cheese Spaetzle (Kรคsespรคtzle): Another Swabian classic and personal favorite, try my recipe for Kรคsespรคtzle (pictured below).
  • With Sauces and Gravies: Spaetzle can be served with any sauce or gravy, like my favorite German Rahm Sauce, Onion Gravy, or Mushroom Gravy.  Serve it with my classic German Goulash or Geschnetzeltes.
  • With Meat Dishes: Spaetzle is the perfect choice to serve with any saucy meat dish like Jagerschnitzel, Rouladen, and Sauerbraten.
  • Pasta Salads: For a variation on traditional pasta salad, toss the spaetzle with fresh vegetables, herbs, a vinaigrette, and some diced cheese and ham.
  • 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.
kaesespaetzle recipe german cheese spaetzle dumplings noodles traditional authentic Swabian

Spaetzle Ingredients

Spaetzle is a type of pasta and as such is made with a very few, simple ingredients that you’ll already have in your pantry:

  • All-purpose flour: this creates a tender Spaetzle that still has a nice chewy texture.
  • Eggs: these add richness and contribute to texture.
  • Milk or water: You can use either but I prefer milk as it adds richness.
  • Salt: enhances the flavor.
  • Nutmeg: this is optional and is not traditional, though many German cooks today like to add it for flavor.

Storage & Freezing

Spaetzle can be made in advance, cooled, and stored in a covered container in the fridge where it will keep for 3-4 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 Spรคtzle and heat through. Spaetzle also freezes well for up 3 months: put it in a freezer-safe container and let it thaw overnight in the fridge. Follow the previous instructions for reheating.

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.

flour eggs in a bowl

Pro Tip: How to Know When the Spรคtzle 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?

making dough

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

making dough

What Is the Best Spรคtzle Maker?

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

Traditionally, Spรคtzle was made by hand using a Spรคtzlebrett, 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 Spรคtzle maker (and even more just buy it ready made at the store.  It’s the “convenience generation”).

Besides the traditional Spรคtzle board there are a few different kinds of Spรคtzle makers out there that you can easily find online.

  • Spรคtzle Press (below left):  That is my Spaetzle maker that I brought with me from Germany when I moved to the U.S. and it’s awesome. This kind is pricey but it will last a lifetime.  It’s called the Original Kull Spรคtzle 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 Spรคtzle Maker.   These Spรคtzle presses can also be used as potato ricers.
  • Spรคtzle Scraper (below right):  Another option is the Kรผchenprofi Spรคtzle 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.
  • Spรคtzle Plane:  A third option is the Kรผchenprofi Spรคtzle 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.
spaetzle maker

My personal favorite is the Spรคtzle press and that’s what I’m 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 Spรคtzle maker down to squeeze the Spรคtzle noodles out into the simmering water.  Simmer the Spรคtzle for about 2-3 minutes or until they float to the top.

homemade spaetzle

Using a slotted spoon, transfer the Spรคtzle 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 spaetzle

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

Spรคtzle 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.

Guten Appetit!

spaetzle recipe traditional authentic german egg pasta noodles dumplings

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

spaetzle recipe traditional authentic german egg pasta noodles dumplings

Traditional German Spaetzle Recipe

Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!
4.91 from 195 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
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 nice 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, salt and nutmeg (if using) 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 Spรคtzle maker of your choice (I use and prefer the Spรคtzle 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 Spรคtzle in it to heat through.

Notes

Traditionally Spรคtzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spรคtzle press or other method, thicker batter yields a better consistency. If you’re using the Spรคtzle 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: 345kcalCarbohydrates: 63gProtein: 12gFat: 3gSaturated Fat: 1gCholesterol: 109mgSodium: 237mgPotassium: 129mgFiber: 2gVitamin A: 160IUCalcium: 29mgIron: 4.4mg
Keyword Spaetzle
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet on August 3, 2013

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.91 from 195 votes (88 ratings without comment)

410 Comments

  1. Love this!! Your recipe is Perfect! โ€“ we do not use the nutmeg and measure equal amounts of water to egg. My husbandโ€™s grandfather came from the Black Forest region of Germany, bringing with him many German food traditions that we all still enjoy today. One of the most important is Spaetzle. Every home in our family has an authentic Spaetzle press, from Germany just like the one pictured here! We make Spaetzle year-round, but it’s a must-have at Christmas. For our recipe, we use one egg per person, so I typically start with at least 18 eggs! To achieve the perfect dough, Iโ€™ve always used a mixer, carefully watching for the “bubbles or holes” which must be the universal test! Since we make such a large quantity, we start the process the day before, spraying a little cooking oil on the noodles between batches to keep them from sticking together. The next day, we pan-fry them in butter and serve with plenty of rich gravy. Kids young and old love to gather around the skillet as I fry them, sneaking bites of the crispy noodles โ€œjust to make sure theyโ€™re good enough!โ€ From Grandfather Karl to current we have 5 generations loving Spaetzles!

  2. These turned out every bit as good as what I enjoyed for several years living in Germany. Beating the batter in the stand mixer worked like a charm and before long our family was in absolute heaven enjoying these spaetzle with your German goulash recipe. Thank you, Kimberly, for bringing back all the memories.

  3. Hi! I made the spaetzle 2 days ago.. will serve them tonight.
    I just didnโ€™t like how thin they were (my mom beat them by hand) so I didnโ€™t add but half the milk or less.. I also doubled the nutmeg and added extra salt!
    And added one more egg.
    Now, weโ€™re talkin!! Closer to my moms, not as good.. but sheโ€™s 95..and canโ€™t beat them.. soโ€ฆ Iโ€™ll keep trying!!

  4. Turned out great! I will use this recipe again for sure. I made it the night before. Going to sautรฉ it in butter blend with some spring onions and garlic.

  5. I made this for the 1st time at making spetzel and I couldn’t believe how simple it was to make. I used some gruyere cheese with mine and I wasn’t prepared for the taste, it was delicious. I highly recommend this for anyone to try. Thank You

  6. My wife told me that out of everything I have made in our hundreds of dinners together, that this is her favorite. I paired it with your Chicken Paprikash, and some zucchini (tossed in a pan with za’atar). Totes amazing!

  7. I’ve made spaetzle a couple of dozen times. I have to admit that while this was good, the prep was so much more work than any other recipe I’ve used. It did not seem that there was much to gain by beating the batter for so long – it just made more to clean.

    My batter was also very thin despite holding back on the milk and adding flour. I think I beat it around 30 minutes though there was a lot of stopping and testing for bubbles, not to mention the additional flour.

    When all was said and done, this tasted pretty much the same as other recipes that I’ve tried that did not require the extra work of beating the batter, and I don’t plan to use it again. I appreciate your post and am glad others enjoyed it!

    1. Thank you for that feedback, Karen, I really appreciate it. I originally published this on my site over 10 years ago and it didn’t even occur to me until now to add an update about using a stand mixer. So that’s on my to-do list. Thanks again!

  8. Sooooo good! I used a small pizza tray (with large holes) to push the dough through into boiling water, using a flexible plastic dough scrapper. It was alittle work but sooo yummy. I might invest in the press :)

    1. Delicious! Used a flat cheese grater since I did not have anything else. Tried with slotted spoon, but took way too long. But you have to be careful and hold the grater far above the water so the dough doesn’t cook. Also served it pan fried with a little butter and soy sauce! Yum!! Thanks for the recipe.

  9. Made this today, tasted like Germany to me. My only issue my batter dried on as I pushed it through. Inthink I had heat to high.
    Great recipe!

      1. I am so excited to try this recipe tomorrow, for our Thanksgiving dinner (it is late, I know). My children are getting older and we are starting our own traditions. We will be making a German meal (they have had so much turkey and ham).
        I have never tried to make spรคtzle, even though I make most everything else. I am looking forward to finally trying this. Thank you for the well explained recipe!