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Spaetzle is a special kind of German egg noodle. It is easier to make than traditional Italian pasta. Serve it with gravies or sauces. Add cheese and bacon to the spaetzle for Kaesespaetzle. This is a side dish the whole family will enjoy. Fry it with a bit of butter for dinner, or scramble it with eggs for breakfast. It tastes like a chewy egg noodle. So delicious.

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SIS (Simple is Smart) Tip:

Make a double or triple batch of Spaetzle. Freeze the extra cooked spaetzle before any sauce is added or before it is fried in butter. Freeze the spaetzle on a lightly greased sheet pan and portion out into vacuum bags (best) or ziplock bags. Vacuum seal and freeze for up to a year. Ziplock bags for 3 months. Defrost overnight in the refrigerator and fry in butter or serve with your favorite spaetzle recipe.

Ingredients for Spatzle:

All-purpose flour: I’ve used half all-purpose flour and half whole wheat flour. 100% whole wheat flour will also work. I haven’t tried making spaetzle with gluten-free flour.

Large Eggs: Use large or extra-large eggs.

Salt: sea salt

Milk or water: I use whole milk because that is what we had when I was growing up on the farm. We had milk cows, and their milk was rich and creamy. I’ve made the spaetzle with low-fat milk and water. It doesn’t taste as good to me.

Step by Step Instructions:

Mix the flour and salt in the bottom of a stand mixer mixing bowl. Make a well in the flour.
Whisk the eggs and add to the well on top of the flour.
Add the milk.
Attach the dough hook to the mixer and mix for 20 minutes. Adjust the consistency for the type of spaetzle press or maker you are using by adding more flour or milk and mixing for another 5 minutes.
Cook the spaetzle in boiling water by pressing the dough using a spaetzle press, or a spaetzle maker. You can also use a colander with large holes and press the dough through the holes in the colander with a wooden spoon.
Cook the spaetzle. When the spaetzle floats to the top it is cooked.
Remove the cooked spaetzle with slotted spoon and plunge in cold icy water to stop the cooking process.
Drain and use in your favorite spaetzle recipe.

To fry the spaetzle, melt 4 tbsp of butter in a frying pan and add the spaetzle to the melted butter. Toss to coat and continue cooking until the spaetzle is lightly browned. Sprinkle with some herbs and parmesan cheese (optional), and serve.

Serve the spaetzle with Sauerbraten, German sausage, and German Red Cabbage.

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Spaetzle

Spaetzle is a type of egg pasta that pairs well with sauces and gravies. It is also delicious in a variety of soups.

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Prep Time: 18

Cook Time: 3

Total Time: 21

Course: Appetizer, Main Course, Side Dish

Cuisine: German

Keyword: easy, egg pasta, healthy, spaetzle, vegetarian

Servings:

Calories: 212kcal

Equipment

1 spaetzle maker
1 stand mixer
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you

Ingredients

2 cups all-purpose flour
1½ tsp salt
4 large eggs
½ cup whole milk (see notes)
butter for serving

US Customary - Metric

Instructions

Combine the flour and salt in the bowl of the stand mixer.
Whisk the eggs and add on top of the flour.
Add the milk.
Attach the dough hook and knead for 20 minutes.
Position the spaetzle maker over a large pot of boiling water and press the dough through the spaetzle maker.
Cook the spaetzles for 2-3 minutes until they float to the top.
Use a slotted spoon to remove the cooked spaetzle. Plunge the spaetzle in a bowl of cold water to stop the cooking process. Drain and set aside.
In a frying pan, melt 4 tbsp of butter. Add the spaetzle to the melted butter and fry until lightly browned. Serve

Video

Notes

Traditionally spaetzle dough is fairly stiff because it was cut into the boiling water with a knife and board. If you have a spaetzle press. Start with 1/3 of a cup of milk and add more if the dough is too thick.

the dough should be stiff enough that you have to use some muscles to press it through the holes in the press. If you are using a spaetzle maker like I used for this recipe you want the dough thinner so it will squish/run through the holes in the maker.

Nutrition

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SIS (simple is smart) Tip:

Make a double or triple batch. Freeze the leftovers on a sheet pan. Then vacuum pack and freeze for up to a year. When you need a quick and delicious side dish, take a package of spaetzle and add the frozen spaetzle to some melted butter. Fry until lightly browned and serve.