German Spaetzle (Spätzle)

German Spaetzle, or Spätzle, is an easy, homemade egg noodle that is delicious with German dishes or as a side to any protein of your choice!

Pin

This recipe is from my Grandmother’s cookbook, which was published in 1962. In those days, apparently, they did not have spätzle makers, so the original recipe called for cutting the noodles into the boiling water with a knife.

The dough is placed on a cutting board and cut, then pushed into the water with the knife. I did it like this for a very long time. In 2007, when my grandmother passed away, we cleaned out her house in Heidelberg, Germany, and lo and behold, I found this neat contraption that I had no idea what it was. After some research, I realized that it was a spaetzle machine, and boy, does it make this process easier and less messy!

What is German spaetzle?

Pin

Spätzle is a simple, fresh German egg noodle or dumpling from southern Germany, Switzerland, and Austria. The word literally, when translated to English, means “little sparrows.” It is similar to other nationalities’ fresh pasta, such as Greek egg noodles, referred to as hylopites, and Hungarian egg noodles, or tarhonya, according to Cook’s Thesaurus.

They can be served as is, with butter and parsley. Make them into Kasespätzle (cheese noodles). They can also be sautéed until they get a bit of color. Spaetzle are great sautéed in some butter the next day, with a scrambled egg cracked over the top, for a crispy, delicious breakfast. They are commonly served with caramelized onions and cheese, or with a variety of sauces.

Homemade spätzle are a great alternative to potatoes, egg noodles, or rice.

Ingredients you need

• Flour – All-purpose flour works perfectly here and gives the spaetzle its soft, tender texture. It forms the base of the dough and holds everything together once cooked.
• Salt – Adds simple seasoning right into the dough so every bite has a light, balanced flavor instead of tasting flat.
• Eggs – Provide structure, richness, and that signature chewy-soft texture spaetzle is known for. They also help the dough come together smoothly.
• Water – Loosens the batter to the right consistency so it can be pressed or scraped into the boiling water without being too thick or too runny.
• A pinch of nutmeg (optional) – Adds a warm, subtle depth of flavor that’s traditional in many German spaetzle recipes, but it can be skipped if you prefer a milder taste.

How to Make It

Pin

Pro Tips for Your Success

• If you don’t have a spätzle machine, you can place a cup or so of spaetzle batter on a straight-sided wooden cutting board. Use a knife or bench scraper to cut the dough into thin strips, then push each strip off the edge of the cutting board into the boiling water.
• It is said that a potato ricer works well too, but I’ve tried it on several occasions, and it doesn’t work as well. If using a potato ricer, make the dough thinner than you would with the machine or the cutting-and-slicing method mentioned above.
• Spätzle can be served hot or made a little bit ahead of time and lightly fried in a large skillet with butter.
• Store leftovers in an airtight container in the fridge and lightly fry to warm them.

How to Store Leftovers

Like all fresh pasta and noodles, this spaetzle is best enjoyed fresh. You can store it for a couple of days, but the best way to reheat it is to fry it in butter. Add butter to a skillet. Break up the cooked spaetzle with your hands. Fry it until lightly crisp and serve, or break eggs over top and serve for breakfast, brunch, or dinner.

What to Serve with German Spaetzle?

• Sauerbraten (German Beef Roast) – Hearty and slow-cooked, beef stew adds a comforting, flavorful sauce that makes spaetzle even more satisfying.
• Beef Stew – Hearty and slow-cooked, beef stew adds a comforting, flavorful sauce that makes spaetzle even more satisfying.
• Venison Stew – Bold and rich in flavor, venison stew pairs well with spaetzle’s soft texture and helps balance its deep, gamey notes.
• Turkey Schnitzel – Crispy, golden breaded cutlets contrast beautifully with soft spaetzle, making a classic German-style plate.
• Goulash – Thick, paprika-rich sauce clings to spaetzle perfectly, creating a warm, comforting dish with deep flavor.
• Paprikash – Creamy and mildly spiced, this Hungarian classic coats spaetzle in a smooth, flavorful sauce that’s hard to resist.
• Swedish Meatballs – Tender meatballs in creamy gravy pair well with spaetzle as a cozy, satisfying alternative to mashed potatoes.
• Most poultry, pork, or veal – Roasted or pan-seared meats work well with spaetzle, especially when served with pan juices or simple gravies.

Other Delicious Pasta Recipes

• Meat Lover’s Pasta Sauce
• White Lasagna
• Lobster Mac and Cheese
• Spaghetti Casserole
• Seafood Fra Diavolo

Pin

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• Spaetzle Maker – Creates uniform, soft dumplings that cook evenly every time. Without it, you’ll spend more effort pressing batter and risk uneven shapes and texture.
• Balloon Whisk – Smooths the batter and breaks up lumps so it flows properly through the spaetzle maker. Skipping it can leave you with a thick, uneven batter that clogs or cooks inconsistently.
• Steel Colander – Works as a simple alternative for pressing the batter into boiling water. Without a proper draining or pressing tool, you’ll struggle to form consistent spaetzle pieces.
• Pot – Provides steady boiling water, which is essential for the spaetzle to set quickly and cook through properly. An undersized or unstable pot can lead to uneven cooking and sticking.
• Mixing Bowls – Gives you space to combine and rest the batter evenly. Without enough room, mixing becomes messy, and the batter won’t develop the right smooth consistency.

FAQs

Can I make spaetzle without a spaetzle maker?
Yes. A bench scraper works well for the no-machine method by cutting small bits of dough directly from a cutting board into boiling water. You can also use a colander or slotted spoon if needed, and the results will still be soft and delicious.

What is the texture of spaetzle supposed to be like?
Spaetzle should be soft, slightly chewy, and tender. It should not be dry or dense, and it should hold its shape without feeling heavy.

Can I make the dough ahead of time?
It’s best to cook spaetzle right after mixing. If you let the dough sit too long, it can thicken and become harder to press into the water.

Can I freeze homemade spaetzle?
Yes. Cook it first, then cool completely before freezing. Store in an airtight container and reheat by sautéing in butter or warming in hot water.

Don’t forget to sign up for my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign-up form is below!

Pin

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published November 8, 2019. Updated March 14, 2022.