Why settle for store-bought noodles when you can make spaetzle at home? These little dumplings are soft, pillowy, and ready to soak up all your sauces like a pro. Skip the boring pasta and step up your game with this homemade version that’s way more fun to make (and eat). Ready to get your hands a little floury?
Homemade Spaetzle in Minutes
- Prep & Cook: 10 min prep, 15 min cook
- Servings: 4–6
- Flavor: Soft, buttery, classic German egg noodles
- Why You’ll Love It: Quick to make, tastes better than store-bought, perfect with sauces or as a side
Spaetzle Made Easy: Step-by-Step Guide for Soft, Pillowy Noodles
Spaetzle, also spelled spätzle, are soft German egg noodles that melt in your mouth. Many home cooks reach for store-bought noodles, only to end up with rubbery, flavorless results.
Making spaetzle from scratch solves this problem easily: a few simple ingredients transform into tender, buttery noodles in minutes. This step-by-step method gives you the confidence to create spaetzle that tastes better than anything from the store, impresses your family, and pairs perfectly with sauces or as a comforting side dish.
What Is Spaetzle?
- Origin: Traditional German pasta, especially from Swabia, Bavaria, and Alsace. The name means "little sparrows" in Swabian dialect.
- Ingredients: Simple batter of eggs, flour, and milk or water, often seasoned with salt and nutmeg.
- Preparation: Pushed through a colander or spaetzle maker into boiling water; noodles cook when they float.
- Serving: Served as a side dish with gravy, butter, or cheese, or used as a base for sauces and toppings.
- Versatility: A comfort food enjoyed across European cuisines in many forms.
Homemade Spaetzle (Spatzle)
Equipment
- spaetzle press colander
- mixing bowl
- large pot
Ingredients
- 18 ounces sifted flour about 4½ cups
- 4 large eggs
- 1 tablespoon olive oil
- 4 tablespoons heavy cream
- 1 tablespoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground nutmeg
Instructions
Make the Batter
- In a large mixing bowl, combine the flour, eggs, olive oil, heavy cream, salt, pepper, and nutmeg. Stir until the batter is smooth and thick but still pourable. Let the batter rest for 15–20 minutes for a smoother texture.
Prepare the Water
- Fill a large pot with plenty of water and add a generous pinch of salt. Bring the water to a rolling boil.
Cook the Spaetzle in Batches
- Using a spaetzle press, colander, or spoon, push small amounts of batter into the boiling water. Cook in batches to avoid overcrowding the pot.
Know When It's Done
- The spaetzle are cooked when they float to the surface, usually about 2–3 minutes. Use a slotted spoon to skim them out of the water.
Cool and Serve
- For storing or later use: Transfer the cooked spaetzle to a bowl of cold water to stop the cooking, then drain and toss with a little oil to prevent sticking.
- For immediate serving, skip the cold bath and toss the spaetzle directly with melted butter.
Reheat or Finish
- If the spaetzle have cooled, reheat them in a skillet with a little butter until warm and slightly golden. Serve immediately as a side or base for sauces.
Notes
- Work in small batches for even cooking.
- Adjust the batter consistency if it’s too thick; it should flow smoothly through your tool.
- Add a pinch of nutmeg or fresh herbs for extra flavor.
Cooking Tips for Making Spaetzle
- Use Fresh Ingredients: Fresh eggs and good-quality flour are crucial for flavor.
- Use Winter Wheat Flour: Higher protein content improves texture and structure.
- Batter Consistency: Smooth but thick enough to cling to your tool; adjust flour or liquid as needed.
- Let the Batter Rest: Rest 15–30 minutes for a smoother texture.
- Boiling Water: Use a large pot of well-salted water to cook spaetzle evenly.
- Choose the Right Tool: Spaetzle maker, colander, or slotted spoon—use what works best.
- Work in Batches: Avoid overcrowding to prevent uneven cooking.
- Adjust Cooking Time: Cook 1–2 minutes after spaetzle float; taste for perfect texture.
- Drain and Rinse: Stops cooking and prevents sticking.
- Add Flavor: Nutmeg or fresh herbs can enhance the batter.
- Serve with Toppings: Butter, cheese, sautéed onions, or sauces add delicious variety.
- Experiment with Shapes: Adjust batter thickness or hole size for different noodle shapes.
Practice makes perfect. Your first batch may not be flawless, but with experience, you’ll master the texture, flavor, and technique for perfect homemade spaetzle every time.
Dishes That Go Well with Spaetzle
- Sauerbraten: German pot roast with a rich, tangy gravy complements soft spaetzle perfectly.
- Schnitzel: Breaded and pan-fried meat pairs well with noodles for a classic German meal.
- Bratwurst: Juicy sausages served with sautéed onions and mustard alongside spaetzle.
- Beef Stroganoff: Creamy mushroom and beef sauce over spaetzle for a hearty European twist.
- Goulash: Rich, paprika-spiced stew that soaks into the noodles for maximum flavor.
- Cheese Spaetzle (Käsespätzle): Layered with melted cheese and caramelized onions as a comforting standalone dish.
- Roasted Vegetables: Seasonal vegetables sautéed or roasted, tossed with buttered spaetzle for a lighter option.
- Mushroom Ragout: Earthy mushrooms in a creamy or wine-based sauce served over spaetzle.
Tools for Making Spaetzle
| Tool | Description | Why It Works |
|---|---|---|
| Spaetzle Maker (Press) | A handheld or countertop tool that presses batter through small holes directly into boiling water. | Produces uniform, consistent noodles quickly; easy to control size and shape. |
| Colander or Sieve | A colander with large holes; batter is pushed through using a spatula or spoon. | Affordable, widely available, creates irregular, rustic spaetzle shapes. |
| Slotted Spoon or Spatula | Batter is dropped or scraped off a spoon or spatula into boiling water. | Simple method with minimal equipment; produces small, irregular noodles for rustic dishes. |
| Grater or Spaetzle Board | Batter is spread across a wooden board or large-holed grater and scraped into water. | Traditional method; allows control over noodle thickness and encourages a slightly chewy texture. |
| Pipe Bag or Piping Tool | Batter is piped through a pastry bag or piping device into boiling water. | Produces precise shapes; ideal for decorative or small portions, but takes more time. |
History of Spaetzle
- Medieval Origins: Created by Swabian peasants; simple ingredients made it economical and filling.
- Regional Variations: Found across Swabia, Austria, Switzerland, Alsace, and other German-speaking areas.
- Culinary Evolution: Recipes evolved with different ingredients, sizes, shapes, and sauces over time.
- Traditional Dish: Staple in southern German cuisine; often served with meats, stews, or hearty sauces.
- Culinary Influence: Inspired and influenced neighboring Central and Eastern European noodle dishes.
- Modern Popularity: Enjoyed worldwide, both at home and in German restaurants; versatile and comforting.
Spaetzle's long history reflects its enduring role in German culinary traditions. Its simplicity, versatility, and comforting nature continue to make it a beloved dish globally.
Frequently Asked Questions
What is spaetzle?
A: Spaetzle are soft, small German egg noodles traditionally made from flour, eggs, and liquid. They are especially popular in southern Germany, Austria, and Alsace, and can be served as a side dish or base for sauces.
How do you pronounce spaetzle?
A: It’s pronounced “SHPET-sleh”, though the spelling may vary as spätzle (authentic German) or spatzle.
What tools can I use to make spaetzle?
A: You can use a spaetzle press, a colander with large holes, a slotted spoon, or a traditional spaetzle board. A spaetzle press is the quickest and gives uniform noodles.
How do I know when spaetzle are cooked?
A: Spaetzle are done when they float to the surface of the boiling water, usually within 2–3 minutes.
Can I make spaetzle ahead of time?
A: Yes. Cooked spaetzle can be cooled in cold water, drained, and tossed with a little oil to prevent sticking. Reheat by sautéing in butter or gently warming in boiling water.
What’s the best flour for spaetzle?
A: All-purpose flour works well, but winter wheat flour with higher protein content improves texture and gives a slightly chewier noodle.
Can I add flavor to spaetzle?
A: Absolutely! You can add a pinch of nutmeg, finely chopped herbs, or even grated cheese to the batter for extra flavor.
How thick should the spaetzle batter be?
A: The batter should be thick but pourable. It should flow smoothly through your tool but not be too runny. A rested batter (15–20 minutes) produces smoother noodles.
What should I serve with spaetzle?
A: Spaetzle pairs beautifully with German dishes like Sauerbraten, Schnitzel, Bratwurst, Goulash, or as Käsespätzle (with cheese and caramelized onions). It can also accompany creamy mushroom sauces, roasted vegetables, or hearty stews.
Can I freeze spaetzle?
A: Yes. Cooked and cooled spaetzle can be frozen in an airtight container. Reheat by boiling briefly or sautéing in butter before serving.
Should I cool spaetzle in cold water?
A: Only if you plan to store them or cook in batches. For immediate serving, toss them directly in melted butter without cooling.
How can I prevent spaetzle from sticking together?
A: Toss freshly cooked spaetzle with a small amount of butter or oil. Avoid overcrowding the pot while cooking.
Can I make gluten-free spaetzle?
A: Yes. Substitute all-purpose flour with a gluten-free pasta flour blend. The texture may be slightly different, so adjust the batter consistency as needed.
What is the origin of spaetzle?
A: Spaetzle originated in southern Germany, particularly in Swabia, and has been made for centuries. Variations exist in Austria, Switzerland, Alsace, and other European regions.
Can children help make spaetzle?
A: Definitely! Using a spaetzle press or spoon, kids can help push batter into the pot under supervision, making it a fun and educational cooking activity.
13 Responses
Ate lots of it as a child but never got into making it as did some other childhood foods.Now I have arithitis in hands, up to shoulders and afraid to try it. It is excellent with Beef Burgendy though.
Katherine
I had a Swiss great grandmother. This is a beloved Swiss dish, also. Recently we had our family reunion in New Glarus, Wisconsin (it is a little Switzerland of the midwest) and got to eat lots of spatzle. I’m so happy to find this recipe and give it a try at home!
I used to live in a very German Community in MO, and the favorite delicacy was “liver dumplings” which is actually a Spaetzle with ground liver mixed into the dough. I have a special “spaetzle” tool that drops the dumplings into the boiling broth, while shielding the dough from the boiling water. Comes in handy every Oktoberfest.
We made a 14 cups of flour and 14 egg batch of this dish for the funeral meal of my father. It’s been a family tradition in our home for years. Grandma, born in the German towns of the Ukraine made it. We make the dough thicker, and cut it one by one of the heel of our hands into the boiling water. We fry it after boiling. We call it Knifla.
Is there a traditional Hungarian or Yugoslavian side dish made with tomatoes or stewed tomatoes, onions, rice and tons of paprika and perhaps cayenne?? We had it at “Belgrade Gardens” restaurant in Barberton, OH and it was called Hot Sauce, served with lard fried chicken/frys/their version of slaw. I’ve tried to get the hot sauce recipe for 50 years without luck! If anyone knows, I’ll jump for joy!
Yes, there is a traditional dish that fits that description, especially in Hungarian cuisine, and it has close relatives across the former Yugoslav region. Based on your ingredients—tomatoes, onions, rice, paprika, and a touch of heat—it sounds very much like Hungarian Paradicsomos Rizs or a variation of paprikás rice.
The background information you give on the recipes is great. I got to give these a try. Thank you.
Should they be thick or thin? Can they be reheated in the microwave?
Spaetzle can be thin or thick depending on your preference and the method you use. Thin spaetzle cook quickly and are delicate, while thicker noodles are chewier and more substantial. For reheating, the microwave works—just add a little butter or water and heat in short intervals—but sautéing them in a skillet with butter gives the best flavor and texture.
This restaurant has been closed and tore down for some time. Only Barberton Chicken Houses left are Milich’s Village Inn (actually on the edge of Norton) and Belgrade Gardens & White House downtown. Belgarde & White House are owned by the same owners, DeVoure family. Each year I go to Ohio I now eat at the downtown one, it has a different recipe than Belgrade for the chicken, according to a employee I asked.
my grandmother, grandfather, my father & 2 brothers came here from France – Had made many spaetzle myself – but I don’t have the recipe for liver spaetzle.
I don’t have one either but I’m sure they are out there if that’s what you are looking for. – RG
I did not see the amount of servings the spaetzle recipe makes. do you know?
Smaller portions (as a side for a stew or meat dish): 6 servings
Hearty portions (as a main component or for larger appetites): 4 servings