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 where they originated!
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, three beautiful castles, the VfB Stuttgart (one of Germany’s great soccer teams), as well as one of Germany’s most famous Christmas markets.
Other famous cities in Baden-Württemberg include Heidelberg, Baden-Baden, Tübingen, Ulm, Karlsruhe, and Mannheim and it’s also home to the Black Forest, the Swabian Alb, numerous rivers, lakes, and inspiring castles (like Schloss Lichtenstein below, one of my favorites). 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.
But 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 Spätzle, Schupfnudeln and Maultaschen, a unique kind of Swabian ravioli, is another popular and beloved dish.
What is Spaetzle?
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 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 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.
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!
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
- 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
Ursula Sandoval says
DIP A TEASPOON INTO THE BOILING WATER, AND SCOOP OUT THE DOUGH ABOUT 5 OR 6 TSP. PUT IN THE BOILING WATER AND COOK UNTIL THEY FLOAT. SERVE WITH A TOPPING OF BUTTER AND BREADCRUMBS, OR FRY THE LEFTOVERS IN BUTTER. A STAPLE IN OUR HOUSE. YUM
Anonymous says
SO has the glitsch been corrected or is the recipe still incorrect?
Kimberly @ The Daring Gourmet says
It’s corrected.
nora says
The translation of US measure to metric is off. E.g. 1/2 cup of milk/water becomes 300 mL although it should be ~125 mL. Might be good to fix… The teaspoons of salt and nutmeg conversion are off, too. Thanks for sharing though! Thinking of making this as a side for Christmas Eve dinner.
Kimberly @ The Daring Gourmet says
Hi Nora, thanks for catching that software glitch. Spätzle is often what we have as our New Year’s dish served with traditional Swabian lentils and sausage :)
Bernd Kretzschmar says
Brettles spaetzle sen bessar. I could provide a video wie mers macht mit am brett ond messere.
For north Americans there is another way to process the dow by a wooden board and a knife and its not that difficult to learn even so it looks intimidating.
Kimberly @ The Daring Gourmet says
I won’t argue with that, Bernd. I love and prefer the irregular sizes and shapes. I just haven’t had the patience to master the method to the point of being able to do it very quickly :)
D. Creciun says
My family heritage is a mix of Romanian, German, & Hungarian. My mother used to make the dough (minus the nutmeg) and then grate it onto plain brown paper laid out on the kitchen table. She used the largest holes on a box grater to do this, then left the grated “noodles” to dry out completely. Once dry, she stored them in a Tupperware container & added them to the broth when she was making a big pot of chicken soup. OMG …so, so delicious!
Noreena Falta says
Hi there. just wondering if she froze the batter in order to grate it? or did she let the ball dry out?? I cant see being able to grate a dough like this… Thanx, Nor…
Michael says
She probably pushed it through the largest holes with a wooden spoon or bench scraper.
Lisa Holland says
My grandmother would cut the spätzle off a dinner plate into the boiling water; my mother could do that too. I have not practiced it enough. May have to try it a few dozen times to get it right!
Joanne A Moore says
Good! You do it to me too.;) Do you make a casserole using Savoy cabbage? I’m not sure if it’s a German dish or something she learned to make here. Thx!
Joanne Albrecht Moore says
Spetzel is a special occasion favorite in my family. I learned from my mother who learned from her German mother-in-law, my grandma, and I still use her board. I slice it off the board with a large knife dipped in the boiling water. Mine are larger than those pictured but that’s how we like them. I never knew about whipping the batter and waiting for the bubbles to appear. We serve them with roast pork shoulder (skin on preferred for crackling). Remove the roast when it’s done, pour off excess grease then deglaze the pan with plenty of sauerkraut. Fold in cooked Spetzels and return to oven to heat while you’re removing the delicious crackling. Cut with sizzors. Slice pork and lay in the bed of sauerkraut and Spetzels.
Kimberly @ The Daring Gourmet says
That sounds fabulous, Joanne, you’re making me hungry! :)
Addie says
No offense to all you German folks, but I’m trying to do low carb and wondering if there’s any other type of flour that would work; i.e. tapioca or arrowroot? I guess superfine almond flour would be a sacrilege as well as not working in the recipe, right?
Also, a British friend of mine tried the shortbread I made from your recipe and when I explained that mine was so much more crumbly than yours turned out she suggested that I “work” the batter more. That said, she LOVED the flavor and asked me for the recipe.
Jenny from Ancaster, Ontario Canada says
Love your story, thank you for sharing.
Authentic homemade fresh Spätzle.
My Croatian aunties use to make it and I recall it was shorter in length and they covered Them with butter. I have a potato ricer I use for gnocchi with different hole sizes, so will experiment. I recently bought a dry Spätzle from local German shop and it was tough and bland. Something about fresh Spätzle is hands down the best. Your recipe looks easy. Gave you 5 stars for your knowledge of history of the Spätzle. I’m 100% certain mine will turn out using your recipe…I only needed the ingredients list. The photos are bonus with explanations. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Jenny :) The Hungarians also make a variation of it that is short and stubbly – the dough is pinched off between two fingers instead of run through a press or chopped with a knife on a board. I would imagine the Croatians probably use the same or similar basic dough recipe and just shape it a little differently. And anything covered in butter wins points in my book :)
Making Spätzle is something of an art that requires some patience and practice to become familiar with what the texture is supposed to be like and when the kneading process is done. But it’s absolutely worth the effort – I agree, there’s no comparison between the dried store-bought stuff and freshly made. Happy cooking, Jenny! :)
Myrna says
I really enjoy your receipes. Friends in Germany use Spaetzle Mehl – which gives them a nice chewy texture. Do you know what a US equivalent is to for Spaetzle flour? Is it higher protein like bread flour? When I use regular AP flour they come out ok but lack the chewy texture I recall . FYI make the zweibel kuchen this weekend for the first cool fall day in San Francisco.
Kimberly @ The Daring Gourmet says
Thanks, Myrna! The stuff marketed as “Spätzlemehl” is a pretty recent thing. It’s coarser/grittier than regular flour, there really is no U.S. equivalent. Most Germans use regular flour. The chewiness is largely correlated with the egg content and not overcooking the Spätzle. If you prefer a slightly chewier Spätzle you can add an extra egg.
Gail Boushon says
How much is a “serving” when it says it makes 6 servings? I’m making this for our Gastropub’s Oktoberfest celebration (10/5/19) and am trying to figure out how much to make for a side dish. We’re estimating 50 meals – BBQ ribs/brats, spaetzle, sauerkraut, boiled harvest veggies, pretzel bites. So we’re looking to serve it about 4 oz. servings.
I first purchased some dry noodles from the store and made them for my picky granddaughters (2 & 4). They loved them. I can hardly wait for them to try these!
Renate Speaks says
My daughter found your site. I am originally also from the Schwabenland, from Bad Teinach by Calw, the home of Hermann Hesse. However, my family did not use nutmeg–just salt. I found the best way to teach an American, including my children, the consistency of Spaetzle dough is to tell them to make it to the consistency of rubber cement. I am old enough that fancy Spaetzle machines or dried Spaetzle in a package were non-existent. By the way, Bad Teinach now has a Spaetzle factory. My family is turning in their grave.
Kimberly @ The Daring Gourmet says
Hallo Renate und willkommen! I’m glad you and your daughter found my site :) Right, nutmeg isn’t traditional, it’s just something I like to add. Well thank goodness the Spätzle factory is in Schwabenland – imagine your family’s reaction if it were in, say, Frankfurt or Mainz – sacrilege! ;)
Patricia West says
I just found this recipe my mother was from Germany i was born in Ludwigsburg west germany,quick question is it 1and1/4cups of milk or water or just a1/4 cup
Kimberly @ The Daring Gourmet says
Hi Patricia, it is 1 and 1/4 cups. Happy cooking!
Irene Harrison says
Kimberly,just discovered your wonderful site !!! Thank you sooo much for your input for us readers. I’m from Poland ( Westpreussen,now living in Australia)….and had the tasty Spatzels often. Your blog made my mouth water. Will get the press as I am now 90years old. I remember the board/knife method my dear Mutti und Omi used. Gosh, they are nice with baconand onions. I liked Sauerkraut with them and some Knackwurst !! ha, ha.
Will immediately subscribe for your Newsletters.
My warmest greetings to you
Irene
Kimberly @ The Daring Gourmet says
Hi Irene, it’s so nice to “meet” you – welcome and greetings to Australia! (My Opa was also from Westpreussen.) Thanks so much for subscribing to my newsletter. Best wishes and happy cooking! :) Kind regards, Kimberly