Homemade Spaetzle (Hausgemachte Spätzle)

This homemade Spaetzle recipe makes tender German egg noodles from flour, eggs, salt, and water. Press or scrape the soft batter into boiling water, then serve the cooked noodles with melted butter, cheese, browned onions, fresh herbs, mushroom gravy, schnitzel, or German roasts.

While Spaetzle is a regional specialty from Swabia (a historic region, mainly in the southern states of Baden-Württemberg and southwest Bavaria, in southwestern Germany), it is enjoyed in all parts of Germany. For convenience, Germans outside of the Swabian region are more likely to purchase ready-made packaged Spaetzle. In the Swabian region, however, the practice of making one's own Spaetzle is still alive, mostly with the aid of a specialty Spaetzle press or Spaetzle slicer.

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

For a full Swabian-style meal, serve Spaetzle with rich gravy, browned onions, and a crisp salad.

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.

Course: Entree