Name: Authentic German Spaetzle Recipe (Spätzle) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 cup milk or water; 1 tsp salt; 2 tbsp butter (for sautéing)

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Introduction

Authentic German Spaetzle are soft, tender egg noodles that form the heart of many traditional dishes. These bite-sized dumplings are simple to make and delicious on their own or paired with rich sauces and cheese for a comforting meal.

A close-up view of a bowl filled with creamy yellow pasta, where each piece is small and wavy, coated smoothly with a rich cheese sauce. The pasta pieces have a soft, slightly shiny texture that looks very fresh. Sprinkled on top are small green bits of parsley, adding a fresh touch of color and a hint of texture contrast. The bowl is white with a light speckled pattern and rests on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3 large eggs
1/2 cup milk or water
1 tsp salt
2 tbsp butter (for sautéing)

Instructions

Step 1: In a large bowl, whisk together the flour, eggs, milk (or water), and salt until the mixture is smooth and slightly sticky. Let the dough rest for 5-10 minutes to hydrate.
Step 2: Bring a large pot of salted water to a boil. Using a Spaetzle maker or a colander with large holes, press small amounts of dough through directly into the boiling water.
Step 3: Cook the Spaetzle for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them and transfer to a bowl.
Step 4: In a large frying pan, melt the butter over medium heat. Add the cooked Spaetzle and sauté for 3-4 minutes until golden and slightly crispy around the edges.
Step 5: Serve the Spaetzle hot as a side dish or toss with cheese and caramelized onions to make classic Käsespätzle.

Tips & Variations

For a richer flavor, substitute half of the milk with buttermilk or use cream instead of water.
If you don’t have a Spaetzle maker, a colander or a large-holed grater works well to press the dough into the boiling water.
Try adding chopped herbs like chives or parsley into the dough for a fresh twist.
To make Käsespätzle, layer sautéed Spaetzle with grated Emmental or Gruyère cheese and caramelized onions, then bake until bubbly.

Storage

Store cooked Spaetzle in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in a little butter over medium heat until warmed through and lightly crispy, or microwave covered until hot. Avoid freezing as the texture can change.

How to Serve

A white bowl filled with creamy, bright yellow pasta shapes that have a slightly ridged texture. The pasta is coated with a smooth, rich cheese sauce, and small bits of black pepper and finely chopped fresh green herbs are sprinkled on top. The bowl sits on a white marbled surface that adds a clean background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before pressing into boiling water for best results.

What can I use if I don’t have a Spaetzle maker?

A colander with large holes or a slotted spoon can be used to press the dough into the boiling water in small bits. Alternatively, a wooden cutting board and knife can be used to cut strips of dough directly into the water.