Spaetzle Recipe (with Video)

Spaetzle Recipe: Spaetzle is a beloved German dish made of soft, egg-based noodles. With its origins in Swabia, a region in southern Germany, this comfort food has won hearts worldwide. Spaetzle literally translates to “little sparrows,” likely due to the irregular shapes of the noodles. Traditionally served with hearty stews or covered in melted cheese, Spaetzle is versatile, simple, and satisfying.

Its chewy yet tender texture makes it a great side dish, but it can also star as the main course. Whether you’re cooking for a family meal or impressing guests with an authentic European dish, Spaetzle is always a crowd-pleaser.

Ingredients Needed for Spaetzle

Basic Ingredients:

• 2 cups all-purpose flour
• 4 large eggs
• 1/2 cup water (adjust for consistency)
• 1 tsp salt

Optional Ingredients for Added Flavor:

• 1/4 tsp ground nutmeg (for a warm, nutty flavor)
• 1/2 cup grated cheese (such as Emmental or Gruyère)
• Fresh herbs (like parsley or chives)

Equipment Required:

• Mixing bowl
• Whisk or wooden spoon
• Spaetzle maker (or alternatives like a colander or grater)
• Large pot
• Slotted spoon or skimmer

Preparing the Spaetzle Dough

Step 1: Mixing the Dry Ingredients

In a large bowl, combine the flour, salt, and nutmeg (if using). Mixing the dry ingredients first ensures even distribution of the salt and spices.

Step 2: Adding Wet Ingredients

Crack the eggs into the flour mixture and whisk gently. Gradually add water until the mixture forms a thick, sticky dough. The dough should be wetter than traditional pasta dough but not runny.

Step 3: Achieving the Right Dough Consistency

The perfect Spaetzle dough is elastic and slightly sticky. Test it by lifting a spoonful—if it stretches and falls in thick ribbons, it’s ready. Let the dough rest for 10-15 minutes to hydrate fully.

Choosing the Right Spaetzle Maker

You don’t need fancy equipment to make Spaetzle, but having the right tools can make the process easier.

Types of Spaetzle Makers:

1. Traditional Spaetzle Boards: These require scraping the dough into boiling water with a knife, a traditional yet slightly tricky method.
2. Press-Style Spaetzle Makers: These look like potato ricers and create uniform noodles.
3. Grater-Style Tools: Perfect for beginners, these mimic the effect of pressing dough through a colander.

No Spaetzle Maker?

Use a slotted spoon or colander to press the dough into the boiling water using a spatula.

Cooking the Spaetzle

Step 1: Boiling Water with Salt

Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.

Step 2: Shaping the Spaetzle

Press or scrape the dough into the boiling water using your chosen method. Work quickly to prevent the noodles from sticking together.

Step 3: Cooking Time and Removing from Water

Cook the Spaetzle for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a bowl of cold water to stop the cooking process. Drain well before serving.

Tips for Perfect Spaetzle

• Use fresh eggs for a richer flavor and better texture.
• Keep the dough hydrated but not too runny—it should drop slowly from a spoon.
• Always salt your boiling water generously, as it enhances the flavor of the noodles.

Serving Suggestions

1. Classic Buttered Spaetzle: Toss the cooked Spaetzle in melted butter and garnish with fresh parsley.
2. Spaetzle with Cheese (Käsespätzle): Layer Spaetzle with grated cheese and bake until bubbly. Top with crispy fried onions for extra flavor.
3. Pair with Meat Dishes: Serve alongside goulash, beef stew, or schnitzel for a hearty meal.
4. Vegetarian Options: Pair Spaetzle with sautéed mushrooms or a creamy spinach sauce.

Storing and Reheating Spaetzle

Storing Cooked Spaetzle

If you’ve made more Spaetzle than you can eat, don’t worry—they store beautifully! Place the cooled noodles in an airtight container and refrigerate them for up to 3-4 days. Toss them in a small amount of oil or butter before storage to prevent clumping.

Freezing for Future Use

For longer storage, Spaetzle can be frozen. Lay the cooked noodles on a baking sheet in a single layer, freeze for about 1-2 hours, and then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to eat them, reheat directly from frozen—no need to thaw!

Best Practices for Reheating

To reheat Spaetzle, sauté them in a pan with butter for a few minutes. This not only warms them up but also gives them a delicious, lightly crisped texture. Alternatively, you can reheat them in the microwave with a bit of melted butter or in a steamer for a softer texture.

Common Mistakes to Avoid

1. Overmixing the Dough: Overworking the dough can make the Spaetzle tough and dense. Mix just until the ingredients are combined and smooth.
2. Using the Wrong Flour: All-purpose flour is ideal, but using bread flour can make the dough too elastic, while cake flour can result in weak, sticky noodles. Stick to all-purpose or try a mix of all-purpose and semolina for a firmer texture.
3. Undercooking or Overcooking: Spaetzle cooks quickly. As soon as they float to the surface, they’re done. Overcooking can make them mushy, while undercooking leaves them gummy in the center.

Health Benefits and Nutritional Value

Spaetzle is a hearty, filling dish that provides a good source of protein from the eggs and carbohydrates from the flour, making it an energy-rich meal. A standard serving (about 1 cup) contains approximately:

• 250-300 calories
• 10g of protein
• 40g of carbs
• 5g of fat

To make a healthier version:

• Use whole wheat flour for added fiber.
• Add grated vegetables like spinach or carrots to the dough.
• Reduce or skip the butter when serving.

Regional Variations of Spaetzle

German Spaetzle

Typically served with stews or covered in cheese, German Spaetzle is soft and slightly chewy. Variations like Käsespätzle (cheesy Spaetzle) are particularly popular.

Austrian Spaetzle

Known as “Nockerl,” Austrian Spaetzle often includes nutmeg and is paired with creamy sauces or rich meats.

Swiss and Hungarian Spaetzle

Swiss Spaetzle might include grated cheese and be topped with caramelized onions, while Hungarian variations like “Nokedli” are served alongside paprikash.

Each region has its unique take, making Spaetzle a culinary journey across Europe.

Pairing Spaetzle with Drinks

Traditional Beverage Pairings

Pair Spaetzle with a glass of dry white wine, like Riesling, or a refreshing lager to complement its rich, buttery flavors.

Modern Drink Ideas

For a creative twist, try pairing with craft beers or sparkling ciders. Their crispness balances the heaviness of the dish.

Non-Alcoholic Options

If you prefer non-alcoholic drinks, a sparkling apple cider or a lemony soda adds brightness to the meal.

FAQs about Spaetzle Recipe

1. What ingredients are needed for a basic spaetzle recipe?

To make spaetzle, you typically need all-purpose flour, eggs, salt, and water or milk. Some recipes may include nutmeg for added flavor.

2. How do I achieve the perfect spaetzle texture?

The key to perfect spaetzle is in the batter consistency—it should be smooth and thick enough to slowly drip off a spoon. If it’s too thick, add a little more water or milk; if too runny, add some flour.

3. Can spaetzle be made ahead of time?

Yes, you can prepare spaetzle ahead of time. Cook them, rinse under cold water, and toss with a little oil to prevent sticking. Refrigerate for up to two days and reheat in boiling water or sauté in butter before serving.

4. What are some common ways to serve spaetzle?

Spaetzle can be served as a side dish with butter or gravy, topped with cheese like a casserole, or used as a base for meaty stews and sauces.

5. Are there any variations to traditional spaetzle recipes?

Absolutely! You can add fresh herbs, spices, or cheese to the dough mixture for different flavors. For a gluten-free version, substitute regular flour with a gluten-free blend.

6. How do I know when spaetzle is cooked?

Spaetzle is done when they float to the surface of the boiling water. Let them cook for an additional 1-2 minutes, then drain and serve.

Conclusion

Making Spaetzle is not only a rewarding experience but also a way to bring a touch of German tradition to your kitchen. With just a few basic ingredients, some simple tools, and a bit of practice, you can create these delicious, tender noodles that pair wonderfully with countless dishes. Whether you’re a fan of classic buttered Spaetzle, cheesy Käsespätzle, or prefer to experiment with flavors, this recipe ensures you’ll master the art of Spaetzle-making in no time. So grab your ingredients and get started on this culinary adventure!