Spätzle (or Spaetzle) is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. There is no need to buy a box mix (found in the international food section of many stores), because you can make easily make these yourself. It’s a lot cheaper to do, and they taste even better.
This recipe was first posted in 2009. The post has been updated with newer (and improved) photos.
Before you read any further (and I hope that you do!) please learn how to pronounce this German version of pasta– can you say “SPETS-LEH”? No, not SPATSEL… not SPETSEL… but “SPETS-LEH”! Thank you. You are now an “Honorary Bavarian”.
Please allow me to introduce you to a “German Pasta Machine“… it’s inexpensive and fool-proof:
I bought this gadget (and I am a kitchen gadget junkie) at least 20+ years ago, for $7.99. I’ve heard that a colander, with large holes works, too– so you can try this. Besides a spaetzle maker you will need:
Large pot of salted boiling water.
Flour, milk, eggs and salt. That’s it!
Totally optional is to add nutmeg. While I like that spice, I don’t add it to my spaetzle.
You will be impressed at how easy it is to make spaetzle pasta. Really!
Sift the flour and salt together in a bowl. With a mixer (or by hand) beat the eggs until fluffy; then alternate adding milk and the dry ingredients just until combined. Don’t over beat the flour.
Let this dough rest a bit to help the gluten relax. MAKE AHEAD: Set the dough into the refrigerator up to a few hours before you want to make the spaetzle. Otherwise, rest for at least an hour.
When you’re ready to make the spaetzle, bring a pot of salted water to boiling. If the dough was in the refrigerator, allow about 15 minutes to come to room temperature.
A ladle makes it easier to fill the dough into the feeder. Slice the feeder back and forth into the boiling water. (Likewise, I’ve heard one can use a colander.
Keep the water to a gentle boil.
The spaetzle rises to the top pretty quickly. You have to work fast, though, so that the spaetzle cooks, pretty much, at the same time.The pasta is ready in 3-4 minutes.
Drain the pasta, but don’t rinse it! (Sauce will stick better if you don’t.)
Instead of using a colander, a “spider” is just as easy (and less cumbersome) to remove the spaetzle. Sample one, and it should be chewy, but not hard. These are perfect!
Now here’s the beauty of Spaetzle. Just like noodles, you can pour a sauce over it. We love this with my signature Austrian Goulash . It’s a beef stew with a paprika and tomato sauce that is full of flavor and very traditional in Austria and Bavaria. It is nothing like a Hungarian Goulash at all– no vegetables.
Our family’s favorite way for me to prepare spaetzle is with unsalted butter.
As for me, I like it several ways– my #1 favorite way to use leftovers (if there are any) is to add caramelized onion and Emmentaler (Swiss) Cheese. I’ve had version, in Austria, made with fresh spinach added to the dough. I’ll have to try that, one of these days.
Those golden, crispy spaetzle are such a treat!
The craving to make Jaeger Schnitzel (Breaded and fried pork with a mushroom cream sauce) beckoned for spaetzle, to soak up the gravy. Where is the recipe? It’s coming! I’ll post that next.
Germans love potatoes about as much as the Irish. But spaetzle is an alternative side dish, to potatoes, when I prepare red cabbage and German Schnitzel.
Homemade Spaetzle
Ingredients
- 3 eggs beaten and frothy
- 3 cups flour sifted
- 1/4 teaspoon salt
- 1 cup milk
- nutmeg grated;optional, but I prefer not using it
For the pan of cooked spaetzle (optional):
- 1 stick unsalted butter
- fresh parsley Chopped
Instructions
- In a mixer, beat the eggs until fluffy (about 3 minutes).
- Add the flour and milk (and nutmeg, if using), alternately until thoroughly combined; do not over mix.
- Allow the dough to rest for at least an hour; this can be refrigerated.
- Bring a pot of salted water to a boil.
- Using a spaetzle maker (or colander), fill the well with the dough and slide it back and forth over the boiling water.
- Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
- Drain and serve. Alternately, cook in unsalted butter, garnished with finely chopped fresh parsley– the way we love it.
Notes
Nutrition
Ah, I’ve been saying it wrong for years now! Thanks for letting me in the know! I ate so much spaetzle when I was over in Germany. We even tried to go get some at the “German” site in Epcot the other weekend, but it wasn’t nearly as good. Once I find one of those little gadgets, I will definitely be trying this!
I love spaetzle but have never made it. Great step by step instructions!
Yummy, I would love to try making this 🙂
I would so love to try and make this. I am going to be on the lookout for one of these toys.
Another score for Debby! I am part German and my Grandpa(also part German) remembers traditions and recipes of his grandparents. I wonder if he would appreciate this. I’ll give it a try on my next visit! Thanks for bringing me back to my roots!
Surprise, surprise! I’m reading your blog!
Okay, now I see what I’ve been doing wrong with my own spaetzle attempts. Thanks so much, Deb.
Becky has talked me into doing my own blog, so maybe you’ll visit mine, too, when it gets going.
Anders
We are going to try this recipe tomorrow for our homeschooling Geography Club!! We're going to be using a colander…I'll let you know how it turns out! Thanks for the great tutorial – I love recipes that include lots of visuals!
MoxyJane
Austin, TX
My Oma said it this way "shpetch la" and she was from Bavaria. Now I understand why she never put nutmeg in hers. She would tilt the bowl over the boiling water and cut the dough as it was falling in. I use the same one you have but the spaetzle comes out smaller. My favorite is with brown butter. I think it is very easy to make! Thanks for posting the how to photos!
my oma was from bavaria and said and made it the same:)
I have been pronouncing it incorrectly all this time and I am sure that I have had it at at some point in soup or as a side with a schnitzel. One of those comfort foods we all love.
Your Knöpfle look delicious! Spaetzle is however Swabian, not Bavarian! 😀 Even if you have an Allgäuer Käsespätzle in Bavaria. You must correct it so that the Americans don't think that everything comes out of Bavaria 😉 (Schöne Gruße aus Stuttgart)
Oh, yes, Germans are fierce about protecting where their dishes originated. Let's put it this way, my other was a true Bavarian. This is who taught me how to cook– so let's just say these are cooked by a Bavarian's daughter!
I have a husband that just found out he is GF. I have tried GF flour and it does taste the same. We have had this for years-I married into it, and his mother was from Bavaria and made it every Sunday. We are spoiled because we know what it really tastes like, plus going to Germany and Austria and having it there…yum!
What can I do to make it taste right? Do I need to use a specific recipe for GF?
I wish I had an answer, I am sorry. I’m not very well versed in making gluten free recipes. So sorry!