This easy homemade Spaetzle recipe can be made with a Spaetzle press, Spaetzle slicer, flat disk, or even a colander. Once the little noodles rise to the surface of the boiling water, they are ready to be tossed with melted butter, browned onions, Emmentaler cheese, fresh herbs, or a hearty German sauce.
What Is Spaetzle?
Spaetzle are small, tender German egg noodles made from a soft batter rather than a firm pasta dough. The batter is pressed, scraped, or pushed through holes into boiling water, where it cooks into irregular little noodles or dumplings.
Spaetzle are especially associated with Swabia, a historic region in southwestern Germany, but they are served throughout the country. The live page already notes that home cooks in Swabia still often make their own Spaetzle with a Spaetzle press or slicer, while many Germans outside the region buy packaged Spaetzle for convenience.
Spätzle vs. Spaetzle
Spätzle is the German spelling with an umlaut. Spaetzle is the common English spelling when the umlaut is not used. Both refer to the same German egg noodles.
Homemade Spaetzle (Hausgemachte Spätzle)
Equipment
- Original Kull Spaetzle Press
- Westmark Classic Round Spaetzle Press
Ingredients
- 10 oz all-purpose flour
- 1 teaspoon Salt
- 3 medium eggs beaten
- 3 tablespoons cold water, approx
Instructions
- Sift the flour and salt into a large bowl. Make a well in the center, pour in the eggs and gradually beat them into the flour with a wooden spoon. As the dough gets thicker add the water gradually until you have a soft, just-runny dough.
- Bring a large pan of salted water to the boil. Take a small cupful of the soft dough and either rub through a flat Spätzle disk with a flat spatula or rub through a colander with the back of a ladle. The dough will fall into the water as thick "squiggles". They cook very quickly — when they rise to the surface of the water allow them a few seconds longer, then scoop out with a slotted spoon into another colander.
- If cooking ahead, then drop the cooked Spätzle in iced water for a couple of minutes. Otherwise, dress with a little melted butter and seasoning.
Notes
How to Make Spaetzle Without a Spätzle Press
A Spaetzle press makes the process easier, but it is not required. You can push the batter through a colander with large holes, scrape it through a flat Spaetzle disk, or spread the batter thinly on a cutting board and scrape small pieces into the boiling water with a knife or bench scraper. The shape may be rustic, but that is part of the charm. Homemade Spaetzle are not meant to look perfectly uniform.Best Ways to Serve Homemade Spaetzle
Serve Spaetzle with:- Melted butter and parsley
- Fried onions
- Grated Emmentaler or Bergkäse
- Mushroom gravy
- Beef or pork roast
- Sauerbraten
- Schnitzel
- Goulash
- Bratwurst
- Creamy tomato sauce
- Fresh herbs
- Roasted vegetables
- German cucumber salad or red cabbage on the side
Spaetzle Variations
Herb Spaetzle
Add 2 to 3 tablespoons finely chopped fresh herbs to the flour before mixing. Parsley, chives, dill, or mixed garden herbs all work well.Cheese Spaetzle, or Käsespätzle
Toss hot cooked Spaetzle with melted butter and grated German Emmentaler, Bergkäse, or Gruyère. Sprinkle with nutmeg and top with browned onion rings.Spaetzle with Fresh Tomato Sauce
Cook chopped fresh tomatoes with olive oil, garlic, salt, pepper, and parsley or basil until saucy. Toss with cooked Spaetzle and finish with grated cheese.Buttered Spaetzle
Toss freshly cooked Spaetzle with melted butter, salt, pepper, nutmeg, and chopped parsley for a simple side dish.Homemade Spaetzle Tips
- If the batter is too thick, add cold water 1 teaspoon at a time.
- If the batter is too runny, stir in a little more flour.
- Do not overcrowd the pot. Cook the Spaetzle in batches.
- Keep the water simmering, not violently boiling.
- Remove the Spaetzle shortly after they float to the surface.
- Rinse in ice water only if making ahead.
- For richer flavor, sauté cooked Spaetzle in butter before serving.
How to Store Homemade Spaetzle
Store cooked Spaetzle in an airtight container in the refrigerator for up to 3 days. Toss lightly with a little butter or oil to prevent sticking.How to Reheat Spaetzle
Reheat Spaetzle in a skillet with butter until warm and lightly golden. You can also warm them briefly in simmering water, then drain and serve.Can You Freeze Spaetzle?
Yes. Cool the cooked Spaetzle completely, spread them on a baking sheet to freeze individually, then transfer to a freezer bag. Freeze for up to 2 months. Reheat from frozen in a skillet with butter or in simmering water.FAQ Section
What is Spaetzle?
Spaetzle are small German egg noodles or dumplings made from a soft batter of flour, eggs, salt, and water. The batter is pressed or scraped into boiling water and cooked until the noodles float.
Is Spaetzle the same as pasta?
Spaetzle is similar to pasta, but it is made from a soft batter rather than a firm dough. It is usually pressed or scraped directly into boiling water instead of rolled and cut.
What does Spaetzle mean in English?
Spaetzle is often translated as little sparrows, though in cooking it refers to small German egg noodles or dumplings.
What is the difference between Spätzle and Spaetzle?
Spätzle is the German spelling with an umlaut. Spaetzle is the English-friendly spelling without the umlaut.
Do I need a Spaetzle press?
No. A Spaetzle press is helpful, but you can also use a Spaetzle slicer, flat disk, colander, or cutting board and scraper.
What should Spaetzle batter look like?
Spaetzle batter should be soft, sticky, and just runny enough to press or scrape through holes. It should be thicker than pancake batter but much softer than pasta dough.
What do you serve with Spaetzle?
Serve Spaetzle with melted butter, cheese, browned onions, mushroom gravy, schnitzel, goulash, Sauerbraten, roasts, bratwurst, or German stews.
Can I make Spaetzle ahead of time?
Yes. Cook the Spaetzle, cool them briefly in ice water, drain well, and store in the refrigerator. Reheat in butter before serving.
Can you freeze homemade Spaetzle?
Yes. Freeze cooked and cooled Spätzle for up to 2 months. Reheat from frozen in a skillet with butter or briefly in simmering water.
