One of Germany’s most popular and beloved foods, here is a fool-proof and authentic German Spaetzle recipe! 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.
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.
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.
Without further ado, let’s make some homemade Spaetzle!
Traditional German 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.
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 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.
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.
See “What to Serve With Spaetzle” above in blog post for ideas!
Guten Appetit!
© Corinna Gissemann | Dreamstime
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
Traditional 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.
Notes
Nutrition
Originally published on The Daring Gourmet on August 3, 2013
Jaren (Diary of a Recipe Collector) says
What a cool recipe! I LOVE all your photos of Germany! I long to go there one day!
Kimberly @ The Daring Gourmet says
I hope you get to visit, Jaren!
Kristyn says
This is so cool! I would love to give this a try someday! :)
Kimberly @ The Daring Gourmet says
For anyone who’s interested in German cuisine, Spätzle is an absolute must, Kristyn!
Holly @ 3 Yummy Tummies says
These pictures are breathtaking! I am dreaming of going to Germany to see these beautiful sites. These homemade noodles sound amazing.
Kimberly @ The Daring Gourmet says
Thanks, Holly, I hope you get to visit someday!
Cyndi - My Kitchen Craze says
What an informative and great post. I’ve never heard of these before, but they look fun to make. I’ll have to try them out very soon! :)
Kimberly @ The Daring Gourmet says
Cyndi, these are a staple of German cuisine and something every tourist goes home talking about. They are fun to make!
Cate | Chez CateyLou says
What a beautiful country, and what an awesome food. This spaetzle sounds delicious, and looks so pretty!
Kimberly @ The Daring Gourmet says
Thanks, Cate! I’m obviously biased, but Germany is amazing in every way :)
Kacey @ The Cookie Writer says
Does this recipe ever look good! I would never have known what to do so the tutorial is awesome :) Love your photos of Germany and I hope we have the chance to visit one day.
Kimberly @ The Daring Gourmet says
Thanks, Kacey! I hope you do, too. Germany is simply breathtaking – it’s landscapes, architecture, culture, traditions, and of course its food!
Gloria says
I discovered spaetzle yesterday, and made them this morning. OMG! I made them with water, no milk. And I added spinach powder. Now I’m sitting down to a bowl of fried onion, spaetzle and cheese. It’s winter here, and boy, am I comforted!
I didn’t have a potato ricer, and didn’t have a knife suitable for the board method, or a colander with a flat bottom.
did have a flat grater with large square holes, so I used my fingers to push the dough through the back of the grater…. perfect! And no monetary outlay, even better.
Yum!
Kimberly @ The Daring Gourmet says
Yayyy! I’m so happy you discovered Spaetzle, Gloria! It’s one of my favorite things and I agree, the shape is pretty irrelevant – it’s the texture and flavor that makes it so wonderful. Thanks for the feedback!
katherine says
What a beautiful site.
Kimberly @ The Daring Gourmet says
Thank you, Katherine! :)
Steve In Japan says
I loved this spaetzle! I had to make do with slapping some dough on a wet cutting board, then cutting/scraping a strand of dough with my dough scraper, then cutting the strand again diagonally, but that actually worked pretty well! I had some spaetzle once in Hungary that had come up in conversation and left me craving spaetzle, and the thicker chunks produced by my method were probably closer to what I remembered. I used a bit less milk to keep the dough more workable on the board.
Oh, and I used your Hungarian mushroom pasta, substituting half shitake mushrooms, since I didn’t have enough crimini. The sauce was out of this world! My wife and I both lapsed into silence as we started eating, it was so good! I will make both of these again, and I think the soup version of the mushroom pasta needs a try, too! Thanks for sharing these delicious recipes!
Kimberly @ The Daring Gourmet says
Hi Steve! I’m absolutely thrilled that you and your wife enjoyed the Spaetzle and Hungarian Mushroom Pasta! Yes, it Hungary they make the Spaetzle by leaving the dough in a clump and pinching off chunks with their fingers into the water, so they’re shorter and and stubbier. In Germany they use that method as well and they’re called Knoepfle. Same batter, just different shape. Thank so much for your feedback, Steve, I really appreciate it! Best, Kimberly
Kelly Rondeau says
I’ve been making Spaetzle for years. My Grandma Ische taught me how when I was young! I use spaetzles instead of noodles in my soups. I make the dough and take a tsp with a little of the dough and add it to the soup while it’s simmering. The noodles look like little dumplings when they rise to the surface! They are so chewy and very good. My husband loves this better than noodles.
Kimberly @ The Daring Gourmet says
Hi Kelly! Absolutely, that’s a popular way to use the Spaetzle dough for soups in Germany. You’ll see that very method used in my German Pea Soup recipe. That’s great that you’ve carried on the tradition that your grandma taught you. Happy cooking!
lorna says
Well, I just tried this recipe and I have to say, the end result is very good.. I really had a heck of time with the dough, got pretty frustrated. The dough (made according to the recipe) was very thick and very heavy, even after thinning down with more milk. Is the dough supposed to be so thick?? If it is, I wish the recipe would state that, so I would know if I was doing it right, or messing it up completely. I have seen other recipes where the dough seems definitely wetter .. it didn’t know if it was supposed to pass through the spaetzel maker freely, or if you would have to use brute force to get it through the machine. Could you please clear up the dough consistency in the recipe. Will I make it again .. now that I know what is involved, I will make it again, but because of how fussy it was to work with I will do it only ahead of time, not a last minute dinner idea. When done, though, it was very good….
Kimberly @ The Daring Gourmet says
Hi Lorna, thanks for your feedback and I’m sorry you had such a wrestle with the dough. How much additional milk did add? Without actually seeing your dough it’s hard for me to know just how thick it was. I can tell you though that no, the dough is not supposed to be very wet or runny. It’s a thick batter and does require a lot of arm strength if you’re beating it by hand. When using the Spaetzle press I have to press down quite hard, using both hands and using some of my body weight. You want to dough to be like this for better results – instead of being limp and soft like very wet dough would produce, the Spaetzle will have some “bite” and chewiness to them, which is how they should be.
Anonymous says
Hi Kimberly, I’m looking to try this recipe out tomorrow. I’m wondering two things… Is using a stand mixer necessary? (laziness asking, I don’t want to dig mine out) And do you think a potato ricer would do the trick in place of a spaetzle maker? They look kind of the same. Thanks!
Kimberly @ The Daring Gourmet says
No, a stand mixer is not necessary at all, in fact I never used mine for that purpose until more recently – out of laziness :) It’s hard work beating the dough non-stop by hand for a solid 15 minutes or so! I have not personally used a potato ricer since I have my beloved Spaetzle press, but yes, potato ricers are commonly used for that purpose over here. It simply yields a different shape but same flavor and texture. Happy eating!
Lorene says
be easy on yourself.. making these babies. 3/4 all purpose unbleached flour, 1/3 c. water, 1 egg. can triple this for more. consistency, heavy stirring till smooth, yeasty feeling, elastic, thick. use a tsp spoon tip, make small, dip into boiling water, sinks, done when come to top, strain, add butter, DONE. Quick method from my European G’ma. never used spatzle maker in my life. These are good & easy, use with Hungarian paprikash, gravy.
Talia says
Thank you so much for your beautiful site. I made the spaetzle from your recipe and my Danish husband almost fainted. It will definitely become a regular recipe for us. I am now making your chicken with the bacon and cream sauce and seeing if I can get him, the pickiest eater I have ever met, to eat mushrooms without noticing. I choped them in such a way that he can’t tell. Your recipes are wonderful. I have given up on many blog recipes because they aren’t great. But your adaptations of classics are perfect. Gulyas is next which I have made before, but your recipe looks much easier. We are going to get fat and happy!
Kimberly @ The Daring Gourmet says
Thank you, Talia, you’ve made my day :) I really appreciate your kind words, compliments and feedback. I’m thrilled you’re enjoying the recipes. Happy Cooking and let us know how the Smothered Chicken goes!
Vicky says
I’m liking your German recipes. I’ve had the Swabian cheese spaetzle that a friend made in Germany, and it was fabulous! Do you think a potato ricer would work to make the spaetzle? Thanks.
Kimberly @ The Daring Gourmet says
Thanks, Vicky! Yes, you can use a potato ricer. Each gadget produces a little different shape and it all comes down to personal preference. And in the end, it all tastes the same! :)
Margarete says
Thanks for that Kim, I would like to conquer the art of the machine! However today we will have Laugen Praetzlen, yes i have conquered that art. I have baked my own bread now for the last 50 Years as I lived in your name sake area of W.A The Kimberly – in the most remote places there – so no bakeries or shops that cater for the Schwaebisch palet. So you learn to garden and bake cook etc.
Kimberly @ The Daring Gourmet says
That’s wonderful, Margarete. We have everything easily accessible here (even a German deli) but we still have a garden each year and I love to do canning, bake my own bread, etc. Nothing beats homemade bread. I’d love to try your Laugenbrezel! Greetings to The Kimberly, Australia! :)