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 Spätzle with our Sauerbraten, Rouladen, Schnitzel and German Goulash!
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 Spätzle – 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 Spätzle, Schupfnudeln and Maultaschen.
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.
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 Spaetzle: 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 (Käsespätzle): Another Swabian classic and personal favorite, try our recipe for Käsespätzle.
- Savory Sauces: Spaetzle can be served with any sauce or gravy. Serve it with our classic German Goulash, Geschnetzeltes or use it to make our Hungarian Mushroom Pasta.
- Accompaniment to Meats: 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.
Can It Be Made In Advance?
Yes, Spaetzle can be made in advance, cooled, and stored in a covered container in the fridge for at least a couple of 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 Spätzle and heat through.
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. Â 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. Â Add more flour if the mixture is too runny, or more milk if it is too stiff.
Pro Tip: How to Know When the Spaetzle Batter is Ready
The batter is done when “bubbles” begin to form. Â 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. Â If not, continue “kneading” with the mixer for another minute or two, repeating the “test” process. Â 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.
Guten Appetit!
For more favorite traditional German dishes be sure to try our:Â Â
- Kaesespaetzle
- Rouladen
- Sauerbraten
- German Goulash
- Maultaschen
- Schnitzel
- Semmelknoedel
- German Potato Dumplings
- 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
- 1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a splash of 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 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
Heidi says
I understand this would be very unconventional, but I’m wondering if you could use the fettuccine or spag.attachment for the kitchenaid stand mixer?
Kimberly @ The Daring Gourmet says
Hi Heidi, as long as it works, that’s all that matters! :) I’m not sure how well it would work though because Spätzle dough is wetter and softer than regular pasta dough. My fear is it would result in a big mess. Still, it’s worth the try. If you give it a go let us know how it went!
Flora P. says
I made this today, and it was delicious. I didn’t grown up eating homemade spaetzle, so learning to make them has been frustrating. This dough, however, was relatively easy to handle and cooked up perfectly al dente.
I especially appreciated the clear instructions and photos for the kneading process. I suspect that’s where my past attempts went awry! Super helpful to have a visual reference for the correct consistency.
Despite the cautionary tales in the comments, I tried using my ricer anyway. Unsurprisingly, the close holes did result in some clumping. Happily, I was able to break up the worst of it by gently agitating them with a fork immediately after dropping them in the water. I didn’t achieve long strands, but it made passable (albeit somewhat irregular) short pieces.
I’m eager to try these again, even if I don’t have the method down pat yet. It got rave reviews for texture and flavour from the family, too. I foresee a spaetzle maker on my Christmas wishlist for this year. :D Thanks so much for this great recipe!
Kimberly @ The Daring Gourmet says
That’s wonderful, Flora, I’m to to hear it was such a hit, thank you! And I think you’ll be very happy with your Christmas gift :)
Di says
Hi there,
tried your recipe tonight with mixed results. Although my potato ricer has a plate that is allegedly a spatzle one I don’t think the holes were far enough apart (you’d think an Aldi gadget would get it right!) and I had trouble with clumping. But the ones that didn’t clump tasted terrific and were voted a success. The ones that did clump shall be sliced up and turned into Kasespatzle tomorrow! A perfect winter dish which we very much enjoyed.
BTW – the reason I used your recipe not one of the other ones google produced was because of the thickness of the dough – knowing how it was originally made the thin runny mix on some other websites just didn’t make sense.
Thanks!
Di
Kimberly @ The Daring Gourmet says
Hi Di, thanks for the feedback and for choosing our recipe! I’m glad it turned out great aside from the potato ricer fiasco. I’m not a fan of using ricers for Spätzle for the very reason you noted. But using the clumped up Spätzle for Käsespätzle is the perfect call!
Dan says
Kim,
Thanks for the words of encouragement.
I’ll keep trying till it comes out right.
I always like my recipes to be as close to
the original/authentic they can be. I think keeping the
traditional is best, sometimes more work….BUT worth it!
Thanks again….keep up the good work.Sincerely, Dan
Dan says
Hello Kim,
I was pretty irritated when I wrote you last,mainly I had a kitchen full of family waiting for my special surprise “noodle” and what a flop.ANWAY…everybody really enjoyed the Sauerbraten that I made with a venison roast.
I Will try this again and I’m buying a spatzle press today!
Thanks for getting back to me and I apologize for being so gruff!
When that press gets here I’m making that Mac and cheese.or the Geschnetzletes,
they both sound delicious. Thanks again, Sincerely Dan
Kimberly @ The Daring Gourmet says
No problem, Dan, I appreciate that. I’d be frustrated too if I put time and effort into something that was a flop, especially if there were hungry people there waiting on me! I re-emphasized in the actual recipe box what I said in the step-by-step instructions, which is to use a spoon to scoop and pull at the dough halfway into the mixing process and then again later to test for doneness. As soon as bubbles/holes appear when you pull the dough with the spoon the dough is done, no need to mix it any longer. That may take longer than 15 minutes or it may take less. Making great Spätzle is something of an art that takes some practice to get a feel for what the consistency of the dough should be like. Traditionally no one would have timed how long to beat the dough (nor would they have used a stand mixer), they would have just beat it by hand with a wooden spoon it until it looked and felt right. After another try or two you’ll become the Spätzle King! :)
Dan says
We made this recipe last night for our sauerbraten dinner……..the end result was horrible! Absolutely impossible to put through a “potato ricer” Every recipe I looked up after this MESS Never called for mixing in a stand mixer for 18 to 20 minutes. It basically turned into a egg bread dough!! Even Wolfgang Puck said mix by hand….do NOT overwork the dough. It was a good thing I had egg noodles on hand!
Sorry for the lousy review,,but out of the 83 reviews I didn’t see many people actually trying to use THIS recipe…just saying.Thanks anyways.
Kimberly @ The Daring Gourmet says
Hi Dan, I’m sorry to hear it didn’t turn out for you. Spätzle dough has to be worked for a long time to get the right consistency that results in a “chewy” texture, otherwise the Spätlze will be soft and limp. It will not be overworked like a yeast or baking soda biscuit dough would be. A couple more things to keep in mind, the bread setting on a Kitchenaid, for example, is the next to lowest setting. Also, like any dough, some adjustments with water may be required – you may need to add more. I have received a ton of positive feedback from readers who have made this recipe, both via the comments and in emails. I just made this recipe again myself last week, exactly as written, to make my Käsespätzle which I just published. We recently moved and I couldn’t find my Spätzle press and even though I do not recommend using a potato ricer anywhere in this Spätzle recipe post, I tried it for the first time, curious how well it would work. It didn’t. The holes are too close together and substantially smaller than official Spätzle-making tools. (Take a look at the size of the holes on the Spätzle lid and scraper.) I tossed the potato ricer aside after one attempt and instead cut the Spätzle by hand, using the traditional board and scraper method, wetting it down regularly between scrapings. After the fact, when I was putting the potato ricer away, I noticed my particular ricer came with an extra plate with much larger and wider-spread holes. For my readers who have given me positive feedback about having used a potato ricer I can only surmise they were using a plate like this that’s specifically adaptable to making Spätzle.
Jo Anne says
Both of my Slovak grandmothers – paternal & maternal – and my mom made halusky, which is very similar to spatzel. I also make a very good halusky, and my dough recipe is the same as yours except without nutmeg. My all-time favorite dish when visiting Slovakia is brynzova halusky, which has sheep’s cheese and fried pork belly pieces. MMMM best comfort food in the world. And my husband and I love to order spatzel at our local eatery that also serves schnitzel. Now I can make this at home!
Kimberly @ The Daring Gourmet says
Hi Jo Anne, yes, halusky is great and the kind I’m familiar with often has finely grated or mashed potato added to the batter (no eggs). Served with sheep’s cheese and fried pork belly sounds like terrific comfort food indeed!
Jo Anne says
Except that neither of my grandmothers nor my mother ever put potato in their halusky. All my friends in Slovakia do now, so at some point the recipe shifted ingredients. In fact, I have a cookbook published by Slovak women from the 1950s and their halusky recipes don’t contain potato either. The recipe that was taught to me is flour, salt, eggs and water.
Kimberly @ The Daring Gourmet says
Or it may be a regional thing. For example, in Germany the same recipe can have several variations depending on which region you’re in.
Gudrun says
My mother always made these with just eggs, flour and nutmeg. Then she put tiny spoonfulls in chicken noodle soup and let simmer for about 15 minutes…..we love them. They puff up like little balloons. She was from the Rhineland. Anyway, I make them that way but mostly add some milk to the dough. She never beat the dough for 15 min but rather mixed with a fork until mixed well. I call them egg dumplings, lol. I will now try making the dough like you describe.
Kimberly @ The Daring Gourmet says
Hi Gudrun, yes, there are a lot of variations of this kind of pasta. What you’re describing is much like how the Hungarians make them as well – they make a really thick dough (Spätlze is runnier because of the addition of water or milk), hold it in their hands and flick off pieces of it with their fingers into a pot of simmering soup or water. Other eastern European countries also have their own versions.
Daisy says
I have recently begun making your yoghurt, and wondered if I could use the leftover whey in place of either the water or milk. From everything you mentioned in the yoghurt recipe, it sounds like I should be able to, but I wanted to ask, just in case it would alter the spätzel.
Kimberly @ The Daring Gourmet says
Hi Daisy, yes, I think that would be a great way to put the whey to use. Let us know what you think once you’ve given it a try!
Katja says
Oh no!! Please! Spätzle are only flour, salt, water and eggs, NO milk, NO nutmeg! :D
Kimberly @ The Daring Gourmet says
Katja, das stimmt aber nicht. That simply isn’t true. Both water and milk are commonly used throughout Swabia. It’s just comes down to personal preference. Note that I point out that either water or milk can be used.
Cathy T. says
I just wanted to let you know that I’ve made this recipe three times already and every time it’s absolute perfection. Exactly as I remember it from the years I lived in Germany. Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
That’s wonderful, Cathy, I’m so happy to hear that, thank you!
Ann Brautlacht says
Had these tonight with roast pork & gravy…delish! The only problem I had was pushing the dough through my steamer pot. After two tries, I gave up and rolled the dough out thin and cut tiny ribbons with my pizza cutter. This was my first try making spätzel, but I’ll definitely be keeping this recipe! Thank you for posting it.
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed it, thank you! Yes, depending on which device you’re using it can be a workout to push the dough through. Maybe that’s why the Swabian housewives of old always used the board/knife method ;)
Andy mumby says
I know this will be found on but we came across a German theme week and they had fresh spatzle which I bought packets of trying to relive my time in Germany And Austria where we go every year stopping en route in Ulm where we found a lovely apartment with on site restaurant.
I found the spatzle lovely but would love to hear different recipes using it plus any other recipes from my fave time ever.
Kimberly @ The Daring Gourmet says
Those sound like wonderful memories, Andy. Besides the obvious of enjoying Spätzle with gravy, a couple of my favorite Spätzle dishes are Käsespätzle and Gaisburger Marsch (a very quintessential German soup). I really need to post those recipes on here – hopefully sooner than later!
Linda says
I’m so happy that I found this tutorial! I’ve been making my great aunt Elsie’s spaetzle for years but somehow always struggle with the dough. I use the press that she bought for me nearly 30 years ago. I have a friend from Germany who also began using a mixer. She uses bread flour instead of all-purpose. Have you used it before, and is this recommended? Aunt Elsie always added buttered breadcrumbs to the spaetzle before serving. I love it that way. I’m looking forward to trying other recipes on your site!
Kimberly @ The Daring Gourmet says
Hi Linda, I’m so happy you found my site – welcome! I have used both bread flour and all-purpose and am happy with both results. Yes, buttered breadcrumbs are common addition in southern Germany. Briefly frying the finished Spätzle in a frying pan with butter and sprinkling with a few herbs is also another popular way to serve them. I look forward to “seeing” you around, Linda! :)
Dorothy says
Adore spaetzle! I think it is underappreciated in the U.S.!
Kimberly @ The Daring Gourmet says
For sure, Dorothy!