One of Germany’s most popular and beloved foods, here is a fool-proof and authentic German Spaetzle recipe for making the BEST homemade Spaetzle! Perfect texture and perfect flavor, these 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. I grew up in Stuttgart, the capital of Baden-Württemberg, watching my Mom and Oma make spaetzle – I learned from the best!
Stuttgart is Germany’s 6th largest city with a population of over 600,000. It’s a bustling city of industry as well as one of great beauty and impressive history. 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-producing cities and their wine-making dates back to 1108 A.D. when a Catholic monastery started making it. Stuttgart is also home to some of the greatest philosophers and literary giants, is home to several large universities, and of course the home of VfB Stuttgart, one of Germany’s great soccer teams. Stuttgart also has 3 beautiful castles.
Baden-Württemberg is home to the famous Black Forest and its cuckoo clocks, the Swabian Alb, numerous rivers, lakes, and inspiring castles. It’s capital is Stuttgart, the proud home of Mercedes-Benz, Porsche, Bosch, the first VW Beetle prototype, several universities and famous philosophers and literary giants, the VfB soccer team, a famous Christmas market, and 3 beautiful castles.
Other famous cities in Baden-Württemberg include Heidelberg, Baden-Baden, Tübingen, Ulm, Karlsruhe, and Mannheim. There’s a limitless list of things to see and do is limitless. Needless to say, there was never a dull moment growing up in Baden-Württemberg and I never took for granted the beauty of the surroundings and the richness of the culture.
Let’s talk Swabian FOOD! 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 some 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 of course Spätzle, Schupfnudeln and Maultaschen, a unique kind of Swabian ravioli, is another popular and beloved dish. Get our recipe for Maultaschen!
Today we’re featuring Spätzle, a Swabian specialty that is also enjoyed in Austria and Switzerland. Spatzle 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). Get our recipe for Kasespatzle!
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.
Without further ado, let’s make some Spätzle!
How to Make Authentic German Spaetzle
This spatzle 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!
Let’s get started!
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.
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?
When those bubbly holes start appearing you know your batter is done.
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 spaetzle 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.
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.
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 Spaetzle in it to warm through.
Enjoy!
© Corinna Gissemann | Dreamstime
Can Spaetzle Be Made Ahead of Time?
Yes, it 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.
What Do I Serve With Spaetzle?
You can serve Spaetzle as you would any type of pasta. They’re traditionally eaten with a sauce or gravy or added to soups.
This homemade Spaetzle is delicious served with Jagerschnitzel, Rouladen, and Sauerbraten.
You can also use this Spaetzle to make another popular Swabish dish (a personal favorite) called Kasespatzle, featuring cheese and caramelized onions.
Whichever way you decide to eat your homemade Spaetzle, we are confident you’re going to love them!
Guten Appetit!
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Authentic German Spaetzle
Ingredients
- 2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 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.
Larissa says
Amazing recipe!! Tastes just like my grandma’s! so authentic! Loved reading your history and families connection to this recipe.
I added butter, speck (fried pig fat) and maggi (my grandma’s staple) paired with schnitzel! I used a cheese grater, and it worked pretty good.
Easy to follow steps (and pictures of the holes helped a lot) and the texture came out great!! Super happy how it turned out!
My dad loved it!
Kimberly Killebrew says
I’m so glad you enjoyed it and I appreciate the feedback, Larissa, thank you!
Nita Wilson says
I’m from South Africa. Was 6 months in the UK with my daughter and family. She bought me a potato pres with 3 blades, one for making spaetzel. Can’t wait to try your recipy. First time I hear the word spaetzel. Now that I have the press, definitely going to try this. Than you.
Barbara says
I have been making spatzle for years. My family is from Neuwirtzhaus/Zuffenhausen. The recipe I use is a little different, but my biggest question is how the heck do you clean the spatzle press???
Kimberly @ The Daring Gourmet says
Hi Barbara! It’s really not too bad :) After letting it soak in the sink for a few minutes the batter rinses right off. Some of them are also dishwasher safe.
Dolores Pap says
I have a deep pot of COLD water waiting in the sink, and as soon as I’ve used up the dough, I immediately plunge the Kull Spaetzle maker into the pot.. Soak it for a bit, and it will be very easy to clean.
Mimi L says
I spray the press with canola spray. It helps dough not to stick. If you let it sit after use, the dough is hard to clear the holes in the press. I usually soak in water till put in the dishwasher.
Kimberlee Kossup says
I always use spaetlze in my chicken noodle soup.
I make them fresh and it is the only noodle I use.
My family loves them.
John says
I used your recipe but found that when they were done I could taste the flour still. Would that be because my mixture was to thick still or because I didn’t cook it long enough?
Kimberly @ The Daring Gourmet says
Hi John, it sounds like it’s an issue of having been undercooked.
Jennifer says
I find it useful to make a few testers to check the seasoning. This will also let you check the cooking time before you commit to the whole batch.
Michael D. says
First off I am not German or of German heritage. I am Serbian with Slovak grandparents on mother’s side. My grandmother and mom would often cook Chicken Paprikash with dumplings. They showed me how to make the Paprikash (not that difficult). The hard part for me was preparing the dough and cooking it. This recipe for the dough eases my worry that my dumplings
aren’t perfect. That said, I have to say I Love my spaetzle maker for making the dumplings SO much easier and ALWAYS perfect. I think Mom would be Pleased.
Thank You,
Mike D.
Shane Murphy says
I don’t understand the 20 minute instruction. I beat by hand for literally one minute for one serve, two for two etc, and they come out fine, with many oohs and aahs when I serve to friends. What does all that extra time do?
Kimberly @ The Daring Gourmet says
Hi Shane, beating the batter longer is what ensures the proper texture which should be somewhat chewy rather than the soft texture of regular pasta.
Mimi L says
I learned to make spaetlze from my step-daughter’s German grandmother. I typically add 1 egg per cup of flour and add water till I obtain a smooth dough and add to salted boiling water. It takes no time at all. Usually a substitute for potatoes.
Kim says
I don’t have a stand mixer. Can this recipe work by hand or with a regular mixer?
Kimberly @ The Daring Gourmet says
Hi Kim, the dough is too stiff for a regular mixer. Yes, you can mix it by hand – growing up that’s how we always did it using a bowl and a big wooden spoon – just be prepared for a good workout! :)
Desi J Richert says
The Kids and I had a great time making this Spätzle recipe. They made a horrible mess of the kitchen but what a great way to learn about your German Heritage, Am I Right? Quick question though, Does the amount of time you blend the dough make much of a difference? Just Wondering.
Kimberly @ The Daring Gourmet says
Fantastic, Desi! Mess aside, I’m glad the kids had a great time :) Yes, the amount of time is critical insofar as getting the right consistency (those air bubbles) is critical. How long that takes depends largely on speed, stamina, and muscle strength :)
Ulrike Weywoda says
My recipe sounds like yours and I bought a Spaetzle press decades ago. What I would like to know, because I can’t remember, is what kind of cheese is used in Schwaben for Spaetzle?
I lived in Schwaben for 24 years and have been making Spaetzle for much longer but always as a side dish with fried onions. Now that I want to make them the main dis I simply cannot remember what kind if cheese is used.
I know many restaurants here use Swiss but that is not the cheese it was served with back in the 1950/60s
Kimberly @ The Daring Gourmet says
Hi Ulrike, Emmentaler is the cheese that’s most often used for Käsespätzle. That can either be Swiss Emmentaler or Allgäuer Emmentaler (made in southern Germany). Here is my recipe for Käsespätzle: https://www.daringgourmet.com/kaesespaetzle-swabian-german-macaroni-and-cheese/
Candace says
This is a delicious recipe! My grandmother, who was born in the beautiful little town of Enzklösterle, made amazing Spaetzle and served it with buttered breadcrumbs. So delicious! She would also put them in lentil soup. My mother brought all her daughters the bodacious Spaetzle press that you described, back from Germany years ago and I will hand it down to my daughter one day. We also love to crisp them up in some butter and then scramble in a few eggs the morning after. Very yummy! It’s a family favorite that my grandchildren enjoy as well.
Kimberly @ The Daring Gourmet says
Thank you, Candace! What wonderful memories to have of your grandmother’s cooking and that’s fantastic that you have such a great heirloom to pass on to your daughter. My daughter will likewise inherit mine one day :)
Kathy Graves says
My Grandmother from Germany made them also to go with her pot roast. She used to toast plain breadcrumbs with butter in a frying pan then toss them with the spaetzle! So good!
Laura says
I spent a year in Germany (Schwabenland, specifically) after college. I feel like I should get a medal for learning to speak German while among Schwaebisch speakers, but that’s a story for another day ;) Anyway, that’s when I was introduced to the deliciousness that is spaetzle. I’ve tried to make it many times over the years, but yours is THE best recipe I’ve found. Not to mention, it’s easy! Love using my stand mixer to do the hard work. Even my husband likes it, and he had proclaimed over the years to not like spaetzle. Thank you!
Kimberly @ The Daring Gourmet says
That’s so awesome, Laura, I’m happy this was a success and I appreciate the compliment – thank you! And I whole-heartedly agree – learning how to decipher and speak Schwäbisch makes you a total rock star!! :)