Spaetzle is a type of noodle made from flour, salt, water and eggs. While it is enjoyed in Austria, Switzerland (knoepfle), Hungary (nokedli), and other parts of Eastern Europe, spaetzle’s roots are in southeastern Germany, in the region of Swabia, which includes the state of Baden-Württemberg and part of the state of Bavaria.
The dough for spaetzle is softer and wetter than Italian pasta, so it can’t be rolled or shaped; instead, small pieces are extruded through a press (“Spätzlepresse”) or scraped off of a spaetzle board (“Spätzlebrett”) into simmering water. Of course, the easiest way to prepare spaetzle is to purchase it ready-made—all you have to do is cook it.
Spaetzle is usually eaten as a side dish, but as the following recipes demonstrate, it can also be the foundation of a delicious salad or entree.
Looking to limit your time in the kitchen? Visit our sister site TheTasteOfGermany for a selection of spaetzle products.
Mushroom Spaetzle Pan (Pfifferling-Spätzle-Pfanne)
Mushroom Spaetzle Pan (Pfifferling-Spätzle-Pfanne)A breakfast or brunch dish of browned mushrooms, onions and German spaetzle noodles in a lightly spiced custard.
Herbed Spaetzle (Kräuterspätzle)
Herbed Spaetzle (Kräuterspätzle)Packaged German spaetzle get a flavor boost from a brown butter and herb sauce in this versatile side dish.
Homemade Spinach Spaetzle (Hausgemachte Spinatspätzle)
Homemade Spinach Spaetzle (Hausgemachte Spinatspätzle)Spinach spaetzle are a perfect side dish for venison, or any other roast meat. Recipe from Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington, D.C.
Sauerkraut Cheese Spaetzle (Käse Spätzle Mit Sauerkraut)
Sauerkraut Cheese Spaetzle (Käse Spätzle Mit Sauerkraut)A juicy, cheesy sauerkraut spaetzle casserole.
Spaetzle Salad
Spaetzle SaladThis German version of pasta salad mixes spaetzle with summer vegetables and a light vinaigrette. It’s perfect at a summer barbecue.
Sauerkraut Spaetzle with German Sausages (Krautspaetzle)
Sauerkraut Spaetzle with German Sausages (Krautspaetzle)This wonderful Krautspaetzle is served at German fairs and homes, and is a traditional dish from Schwabia.
Spaetzle Gratinee with Red Cabbage, Cambozola Medallions, and Curry Glaze
Spaetzle Gratinee with Red Cabbage, Cambozola Medallions, and Curry GlazeA novel presentation of German flavors of red cabbage, spaeztle, and Cambozola blue veined cheese, this nutritious and elegant dish could be a vegetarian entree for a holiday meal.
Alpine Farmer’s Casserole with Mountain Cheese (Bauernauflauf mit Bergkäse)
Alpine Farmer’s Casserole with Mountain Cheese (Bauernauflauf mit Bergkäse)A classic, creamy, and cheesy country casserole that celebrates spaetzle and various mountain cheeses.
Cheese Spaetzle (Käsespätzle)
This dish of spaetzle with Emmentaler cheese and crisply fried onions is typical of the Baden-Wüerttemberg region of Germany.
Chef Olaf’s Spaetzle Bake
Double-smoked bacon, Black Forest ham and Emmental cheese make this casserole a complete meal in itself. Fresh chives and parsley add color and depth.
Cheesy Spaetzle with Vegetables (Käsespätzle mit Gemüse)
This simple side dish is brightened with cherry tomatoes and peas.
Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper
A German East-West dish that’s great as a side or salad entree.
Stuttgarter Spaetzle
A colorful dish that’s pleasing to the eye and the tastebuds, this is German comfort food: spaetzle with ham, red onions, Emmenthaler cheese and wilted mache salad greens.
