Can I make Spaetzle without a Spaetzle maker?

Yes. A Spaetzle maker is convenient, but you can use a colander with large holes, a Spaetzle press or potato ricer, or the traditional board-and-knife method. Just remember that a press works better with slightly firmer batter, while a colander or grater works better with slightly looser batter.

How do I reheat leftover Spaetzle?

The easiest way is to melt a little butter in a skillet and sauté the Spaetzle over medium heat until hot. Letting them cook for an extra minute or two gives some of the edges a delicious golden finish.

Can I freeze Spaetzle?

Yes. Cool and drain the cooked Spätzle very well, then freeze them in a single layer before transferring them to a freezer-safe container. You can reheat them in a skillet with butter straight from frozen or briefly warm them in hot water first.

What’s the difference between Spaetzle and Knöpfle?

They use the same basic dough but have a different shape. When the noodle is long compared with its width, it is usually called Spätzle. Shorter, rounder pieces are called Knöpfle, meaning “little button.” In everyday speech, the names are often used interchangeably and vary by region. The round Knöpfle shape is especially associated with the Allgäu and Bavarian Swabia.

How is Spaetzle different from pasta?

Spätzle are made from a soft, pourable batter instead of the firm dough used for most Italian pasta. They are also much richer in egg and are shaped directly into boiling water instead of being rolled, extruded, or dried. They cook in only a few minutes and have a softer, chewier, more dumpling-like texture.

What does Spaetzle mean in English?

There isn't really a direct English name, so we normally still call them Spaetzle or German egg noodles. The German name comes from Spatz , meaning “sparrow,” and Spätzle roughly translates to “little sparrows.”

What do Germans serve with Spaetzle?

Spätzle are especially popular with dishes that have plenty of gravy, including Zwiebelrostbraten , Sauerbraten , Jägerschnitzel , Rouladen , and German goulash . They are also served as the main part of dishes such as Käsespätzle or with lentils and sausage.They use the same basic dough but have a different shape. When the noodle is long compared with its width, it is usually called Spätzle. Shorter, rounder pieces are called Knöpfle, meaning “little button.” In everyday speech, the names are often used interchangeably and vary by region. The round Knöpfle shape is especially associated with the Allgäu and Bavarian Swabia.

Why is my Spaetzle batter too runny or too thick?

Spaetzle batter should be sticky and slightly thicker than pancake batter. When you lift your spoon, it should fall back into the bowl in a thick ribbon. If it is too thick to go through your tool, add milk one tablespoon at a time. If it is so thin that the noodles dissolve in the water, add flour one tablespoon at a time. Also remember that a Spaetzle press needs slightly firmer batter than a colander or grater.

Authentic German Spaetzle Recipe (Spätzle)

Name: Authentic German Spaetzle Recipe (Spätzle)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 4 large eggs; ⅓ cup milk, plus more as needed up to ½ cup; 1½ teaspoons salt; 2 tablespoons butter, for serving or sautéing

Description

This Spätzle recipe is simple, comforting, and full of flavor! Homemade German egg noodles make the perfect addition to any hearty meal.

Ingredients

Units Scale

For the Spaetzle

2 cups all-purpose flour
4 large eggs
1/3 cup milk, plus more as needed up to 1/2 cup
1 1/2 teaspoons salt
2 tablespoons butter, for serving or sautéing

Instructions

Make the batter: In a large bowl, combine the flour and salt. Add the eggs and ⅓ cup milk. Beat until you have a thick, sticky batter. Add a little more milk if needed. Continue beating until the batter is stretchy, pulls away from the bowl, and small air bubbles appear.
Rest: Let the batter rest for 10–15 minutes. Meanwhile, bring a large pot of well-salted water to a gentle boil and prepare a bowl of ice water.
Test the batter: Cook one small test noodle. If it dissolves, add a tablespoon of flour. If the batter is too difficult to push through your Spaetzle maker, add milk one tablespoon at a time.
Shape and cook: Working in batches, press or scrape the batter into the boiling water using a Spaetzle maker, press, colander, or board and knife. Cook for 2–3 minutes, or until the noodles float to the surface.
Cool: Remove the cooked Spätzle with a slotted spoon and immediately transfer them to the ice water. Repeat with the remaining batter, then drain everything very well.
Finish with butter: Melt the butter in a large skillet. Add the drained Spätzle and toss until hot and coated in butter. Cook a little longer if you like lightly golden edges. Serve immediately.

Notes

Spätzle batter should be slightly thicker than pancake batter and fall from a spoon in a thick ribbon.
A Spaetzle press needs slightly firmer batter, while a colander or grater works better with slightly looser batter.
Add extra milk or flour only one tablespoon at a time.
Cook the noodles in small batches so the pot does not become overcrowded.
Toss drained Spätzle with a little butter if you are not serving them immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side dish
Cuisine: German

Nutrition

Calories: 320
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 38g
Protein: 12g