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.
Here are just a few ideas:
Serve Spaetzle with German Jagerschnitzel.
Serve it with our authentic German Sauerbraten.
Use the Spaetzle to make another popular Swabian dish (a personal favorite), Kasespatzle.
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.
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 :)
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!! :)
Bobbi says
This would be great in a potato soup!
Anthony Hardwick says
I’ve been using a spaetzle maker and sliding it back and forth into home made chicken soup. Its a delicious and easy alternative to pasta. This recipe is easy to halve and add a few spices. I added nutmeg, tumeric, seasoned salt, smoked paprika and some homemade umami dust. I got beautiful toothsome golden drops in my soup.
Ben says
Made this today for dinner tonight. It came out perfect as written. Haven’t eaten it yet because I was gonna warm it up when we eat. For those having problems with the cheese grater type spaetzel board try spraying with grease first, worked grate. Pun intended.
Alannah says
I’ve made the recipe. Besides butter is there anything else added to this dish for added flavour. Any garnishes?
Kimberly @ The Daring Gourmet says
Hi Alannah, no not really because it’s not meant to be a stand-alone dish. Think of Spätzle as a carb – like pasta, rice or potatoes – that you serve with something – usually something sauce-based so you can spoon the sauce or gravy over the Spätzle. Like pasta, Spätzle is also added to certain soups and it’s also served up in the form of the very popular Swabian Käsespätzle.
Shirley C Maguire says
I used the spetzel maker the one you push back and forth, the problem for me was the dough was to sloppy. Do you have to make it thicker so it won’t make such a mess. I did make it and it was delious, I serves it wth roladen. My mother always made them and she came from Odessa.I would suggest anyone make them its well worth it.
Mary says
I’ve made this a couple of times and the dough is so tough it’s hard to scrape it through my slotted maker – am I doing something wrong??
Luke says
Probably not. This is different with ones that I was “taught”. This is much thicker. I used to make it so you could tilt a plate and cut it off into the boiling water with a wet knife.
Ingrid Molde says
I have a question. I just printed three recipes I’m excited to try. My husband and I lived in Saarbrücken for a year and I’m wondering how I can make a fabulous Bunter Salad. Do you have a recipe or advice. I love those salads so much. I wonder what the dressing is and how they pickle the carrots and cabbage. I can’t buy it here.
Thanks for any advice. My grandmother and grandfather came from Germany. I love Germany!
Ingrid Molde
Kimberly @ The Daring Gourmet says
Hi Ingrid, the dressing is typically an herb vinaigrette, similar to the one in this recipe: https://www.daringgourmet.com/german-cucumber-salad-gurkensalat/#wprm-recipe-container-41000 (include the chives and add a bit of minced parsley as well). Bunter Salat recipes vary greatly and some include things like corn and kidney beans. Some also include red bell peppers and cheese. And some use a creamy herb dressing; again, similar to the dressing in that cucumber salad but with the addition of some Schmand or cream. The pickled vegetables following the basic pickling process of making a brine of white vinegar, sugar, and salt, bringing it to a boil to dissolve the sugar, letting it fully cool, and then pouring it over the shredded/julienned veggies to sit for at least a day or two before straining and using.
Gerhard Kniehl says
Badische Spätzle or Schwaebische Spätzle and also Swiss Knoepfli. True Spaetzle need to be made from the “Spaetzlebrett with a Spaetzle Schaber.
An I am totally insensed by you referring to Spaetzle as noodles – there are NOT noodles.
Replacing the word Spaetzle with the word Noodles is an insult to All Schwaben, Badenzer and Swiss German.
I am sorry I have to write this – but I had to say it!
Kimberly @ The Daring Gourmet says
Gerhard, first of all, Spätzle IS a type of noodle. Secondly, if something so benign incenses and insults you, you need to get a grip on reality; take a look around you, there are FAR more important things in the world to be concerned about. So take a deep breath, get over it, and move on.
Anonymous says
For real! Who gets incensed about noodles at a time like this!!
Sherry says
Gerhard!!! Born and raised in Germany. They are a type of noodle, hence the dough. Even my Oma(born1920) used a Reibe to make them, not just a cutting board. Get a life and let us enjoy
Cindy Barg says
Hello Gerhard, when it was introduced to me by a Hungarian he told me that it was a sort of dumpling but when sold ready-made in a shop, Spaetzle will most likely be found in the pasta section. Here it is classified as a pasta sort being just one of many different types of noodle: https ://g.co/kgs/kDNzFS
Bobbie says
My culinary school textbook, “The Professional Chef” from the Culinary Institute of America, as well as my very German instructor chef both say spatzle is indeed a pasta.
Casey says
Thank you for sharing your story and this recipe! It closely resembles the recipe my mother used as well, so I can here looking for a true recipe rather than eyeballing it. My mother was born in Stuttgart as well and grew up with her family’s restaurant servicing Spaetzle among other things. I grew up eating it and have now started trying to make it in my own.
I do have a question for you, I do not have a good press. I know you mentioned a couple very good ones, but I can’t afford those. Have you or anyone in the comments tried any of the cheaper models on Amazon to know if it comes out alright? Thank you!!
Kimberly @ The Daring Gourmet says
Hi Casey, that’s great that you’re carrying on the Spätzle-making tradition! I’ve tried all of the different Spätzle makers that I mention in my post. My least favorite is the the plane with pusher. The lid and scraper is the cheapest of gadgets and works well. And of course the cheapest option of all is also the most traditional: Cutting the Spätzle by hand using a cutting board that’s constantly wetted down with water, slapping some of the dough on it, spreading it thin, and then simultaneously chopping then scraping the dough in skinny strands into the water as you hold the board diagonally against the lip of the pot. It takes a lot of practice to be quick at it – I’m sure there are YouTube videos of the process. Happy cooking!
Barb Kauffmann Wood says
I am so glad I found your website! My father is from Schmiden ( our family has been there since at least the 15th century) and although I only visited a time or two as a child, I fondly remember the baked goods that were sent to us every Christmas from my aunt. One of the things my dad missed the most was Spatzle and my mom, a 7th generation Canadian girl, found spatzle intimidating and never quite mastered it. I am looking forward to trying this recipe and hopefully mastering Spatzle. Since discovering your site, I have also been trying many of the other recipes you have from my dad’s homeland. I wish he was still with us to enjoy all the upcoming goodies, but I know he would be proud of my efforts! One other recipe from the area I would love to find is for a honey cake that was my dad’s favourite – Thank you for all of the wonderful recipes!
Kimberly @ The Daring Gourmet says
Hi Barb, I’m happy you found my site as well! <3 I'm sure your dad would be very proud indeed and I'm excited that you'll be tackling Spätzle along with a bunch of other German goodies! The honey cake: Was it a loaf cake sliced like bread? Dark brown and slightly gingerbread flavored?
Barb Kauffmann Wood says
It was baked in a square pan- it has a custard layer . Mom said it was called Bienenstich
Kimberly @ The Daring Gourmet says
Bienenstich, yes! That’s one of my favorites. My great Opa didn’t do any cooking or baking “except” for one thing: Bienenstich. He passed his recipe down to us. It’s been on my “to do” list to publish to my blog for a long time. I’ll be publishing it, hopefully before too long!
Eric Kauffmann says
So Barb when are we going to make some? Would go great with all he Rouladen cuts of meat I have.
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