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. 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.
Pro Tip: How to 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.
Guten Appetit!
For more favorite traditional German dishes be sure to try our:
- 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
Gabriel A Bedient says
Made as directed and could not press the dough through the board. Doubled the milk, And could only press pellets through the board. What went wrong? How can I make this? Dough was quite sticky and never formed the “bubbles” shown in the instructions.
Arlene A Slobecheski says
Thank you for leading me to those recipes.I have been looking for a recipe for Mini Schaumrollen for Christmas.
But as far as I know, this isn’t what they were. They were more of an ice cream cone that was filled with a very soft and fresh whipped cream from a machine. I remember the word Schnee —. Much to my dismay, the last one that I ever had lost all of it’s whipped cream as I tipped it. It was a tiny bakery so it may have just been something they had. I had stopped in there once for bread and pastry and a child came in and asked for one. It just looked so good.
Elsie Hickey-Wilson says
In Pennsylvania Dutch/German culture they are usually called “riviles” and when my mother and grandmother used to make them, they would grease their hand and take a fist full of the dough and with a table knife (not a sharp knife) they would flick the riveles off into the water. I have tried it, but just never got the hang of it. I make them with a scraper spaetzel maker. Besides making a dish of riveles they are also scraped into soup. Mama always called that making rivel soup.
Arlene A Slobecheski says
Grüß Gott
Oh my how your post has taken me back to our 3 wonderful years in Baden Wurttemburg living in Ludwigsburg. Such a beautiful place and such wonderful people. And did I mention the food and the little markets and the bakeries. This was way back in 1966-1969 and I miss it so much. We wanted to go back there to live because we loved it so. Thank you for all of your recipes and writing. I am reliving it all through you and your family.
I do have a question or two that I hope you can answer. Hubby and I would stop at the local bakery and get a cookie like cone and they would fill it with fresh whipped cream almost like ice cream but not ice cream. Can you possibly tell me what it was called?
On our way home from Robinson Barracks, we would frequently stop at the little Wurst stand at the Bahnhof in Ludwigsburg for a Rotewurst with Brotchen and Pommes Frites. When we got back here, I went to the German butcher to see if I could get Rotewurst, but he didn’t know what it was. He suggested maybe frankfurter or knackwurst. Still not sure what it would be but it was so good.
Thank you again for all the memories.
Kimberly @ The Daring Gourmet says
Hi Arlene, I’m so glad this took you down memory lane and I appreciate your thoughtful comment. My father worked as a civilian for several years on Robinson Barracks and I have so many great childhood memories of that place.
I’m surprised the German butcher here wasn’t familiar with Rote Wurst but that’s probably because it’s a Swabian specialty and he’s likely from another region. Rote Wurst is similar to Bockwurst (which he will be familiar with) but it’s made with a combination of pork and bacon, and it’s spicy. Traditionally an “X” is cut into each end of the sausage to prevent splitting during grilling/frying and the ends then open up during cooking giving it its characteristic look. One of my hobbies is making my own charcuterie, including sausages and dry-cured meats (I’ve tackled several German specialities). I don’t know if that sort of thing interests you but by making them yourself you can easily access those wonderful sausages from Germany!
The cream horns – yes, they’re known by the name of Schaumrollen or Schillerlocken and are an Austrian specialty. Google those terms to bring up some images and see if that’s what you’re looking for. Kind regards, Kimberly
Wally Schell says
I’m almost 87. My parents were from Freiburg so you’re webpage is a site for sore eyes. My mother made many of the dishes in your collection, however, in our house. I don’t remember the word “spätzle”. It was “knipfla “?? or “riebela “ ?? that was put into her soups and other dishes using the small cutting board and knife method you described having to use the last time you made spätzle. Saw a pic of your Kull Spätzle maker and tried to find it on line and did but it was on Etsy in Serbia for $40 so I ordered it. Of course my wife wonders about my senility but it wouldn’t be the first time. She was absolutely amazed when it arrived yesterday and congratulated me for not having thrown $55 down the drain. In no time, I had your recipe up on my cell phone, cut in half (only 2 of us) and had the old kitchenaid grinding away. After 5 min, the dough looked a little wimpy (remembering how stiff my mother’s dough was so I added another quarter cup of flour. Mistake!! Holes in the Kull much smaller than the colender I used last time. Do you know that at 86, you’re not quite as strong as you you were at 26. Thank God the Kull is built like a tank and I managed to squeeze all the dough into the simmering pot. The spätzle was absolutely the best I’ve ever made. But next time, I’ll stick to your recipe and maybe back off the halfn’half and use milk and do the full recipe instead of trying to half it
Kimberly @ The Daring Gourmet says
Hi Wally, thanks so much for your note and how exciting about your new Kull Spätzle Maker! Yes, I can visualize what an ordeal that was to push the thicker dough through those tiny holes, you’re a champ! Knepfla and Riebele are essentially the same thing, generally just smaller (Riebele are much smaller, generally “grated”), and it just comes down to different names depending on the region of Germany. Spätzle is the Swabian name for it. Perhaps your parents picked up the non-Swabian terms from their parents who maybe weren’t from Swabia? I’m not sure. In any case, I am beyond thrilled that you enjoyed your first batch of Spätzle, thanks so much for the feedback!
Anonymous says
No, Kimberly, this was not my first batch of spätzle, but thanks to you, it’s the first batch of spätzle that I am truly satisfied with in over 40 years of trying. And by you, I mean your comprehensive tutorial, your recipe, your Kull spätzle maker recommendation ( the one I got from Serbia is exactly like yours: heavy cast aluminum and dishwasher safe). Never before have I achieved the taste, consistently, and desired “chewiness “ in my spätzle. So, again, I thank you.
Tonight, my wife is making your “Geschnetzletes” for the remaining spätzle. I’ll let you know how it turns out.
Wally
Kimberly @ The Daring Gourmet says
Sorry for the misunderstanding, Wally. I’m so happy to hear that, thanks again. I’m eager to hear what you both think of the Geschnetzeltes. Guten Appetit!
Brett O'Connell says
Excellent recipe! I appreciate the detailed tutorial and information. My spaetzle came out perfect.
Stephen Phillips says
My grandfather came from Austria and my grandmother from Germany. On special occasions they would make Sour Brotten, red cabbage and spetzles. It was always to die for. They are both gone from this earth and it is my turn to make this meal for my family.
Thank you for the spetzle receipy. Wish me luck!
Stephen Phillips
Kimberly @ The Daring Gourmet says
That sounds like my kind of dinner, Stephen! Happy cooking and Guten Appetit!
Natalie Loftus says
Excellent tutorial, my spaetzle came out perfect and everyone loved it, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Natalie, thank you!
Bill Basom says
I’m a 78 year old man who is trying to come close to noodles my German grandmother, and probably other family members also, would prepare for family gatherings. I was only around 12 years old at the time and besides knowing how good they were the only thing I know is that they rolled the dough up after flattening out. They would then slice the roll to make the noodles. As I recall, they would spread them out and let them dry for a while before cooking them. Does this sound like something I could do with your recipe?
Kimberly @ The Daring Gourmet says
Hi Bill, that would require a firmer, drier dough like traditional pasta. A basic pasta dough recipe would enable you to flatten it, give it a light dusting of flour and then roll it up and slice it. Spätzle batter is far to wet and runny for that I’m afraid.
Pat Schenkel says
I never knew spaetzle needed to be beaten so long. They turned out great! Made goulash with the spatzle and a simple green salad…just like meine Mutter used to make.
Thanks!
Kimberly @ The Daring Gourmet says
Fantastic, Pat, I’m so glad you enjoyed it, thank you!
Hazel says
Thank you for the clear instructions and really helpful pictures. I made your spätzle some months ago and used a colander. I bought a lid and scraper the next day. I made spätzle for the second time yesterday, and it was much easier. Both times they were delicious. Thank you
Kimberly @ The Daring Gourmet says
Wonderful, Hazel, thank you!
Christina says
I just got finished with my Spätzle–they turned out beautifully! Thank you for a wonderful recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Christina, thanks for the feedback!
Tim Wiedman says
Phenomenal. This took me right back to the 20 years I lived in Germany. The step-by-step pictures and instructions were helpful and this recipe is spot on. I used the heavy metal spaetzle press. Some people have commented on the dough being stiff and difficult to push through. That is correct and that is how I observed it being made time and time again by friends in Germany and the result is the wonderful texture that spaetzle is famous for. Will be making this recipe as written again and again.
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Tim! Correct, the dough is traditionally a stiff one and requires some muscle strength. One of the reasons it’s stiff is because traditionally the Spätzle was made using a Spätzle board (slapping the dough on the board and using a knife to scrape it into the simmering pot of water), which requires a stiff batter and also yields a superior texture. So to get the same great texture using a Spätzle press it does require some muscle strength to press it through.
Candice Freeman says
Absolutely fantastic recipe! Your pictures made it very easy to follow and the results were simply outstanding. Exactly how I remember it from the years I spent in Germany. THANK YOU so much for this and all of your wonderful recipes!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Candice, thanks so much!
Anonymous says
Hi Kimberly, Have recently found your website and find the recipes bring back many memories. I was born about 70 Km form Stuttgart. My father taught me how to make Spätzle many years ago, too many to count. We have never used that much liquid; maybe about 1/4 to 1/2 cup water but lots of eggs. Otherwise it is pretty much the same. There was a lady who asked about a topping mixture of sour cream or yogurt, sugar and eggs. My mother who was from Karlsruhe often used such a topping for fruit cakes such as apple or plum.
Once again, thank-you for the memories Kaeti
Kimberly @ The Daring Gourmet says
Food always has a special way of reconnecting us with times past. Thanks for sharing, Kaeti.