Homemade German Spaetzle Dumplings {+ Quick How-To Video}
Spaetzle is a delicious, tender dumpling. Perfect with stroganoff or with butter + cheese, this homemade German spaetzle recipe is foolproof!
Last week I did a little Instagram story while I was making homemade spaetzle for dinner, and whoa, I was totally surprised at how many people responded in crazed excitement asking for a recipe ASAP!
I had no idea so many of you were in love with spaetzle. And the rest of you want to be in love with it, I can feel it. What is spaetzle? It’s a tasty, tiny German noodle or dumpling, and it is so, so easy to make at home.
And since I’m stuck at home (and I figure you might be stuck at home right now, too) there’s really no better time to learn how to make spaetzle.
It’s so fast to make, we eat it all the time. My kids go absolutely crazy for it! Today, I’m going to show you how to make homemade German spaetzle, how to cook it (even if you don’t have a spaetzle maker!), and how to eat it (or rather, what to eat it with).
How to pronounce spaetzle
I think there are a million pronunciations and alternate names for spaetzle, but just so you know – and even if you don’t care – I pronounce it spetz-ul.
How to make homemade spaetzle
The beauty of homemade spaetzle is that it is so easy.
I use a food processor to mix the quick batter together. But you can mix it in a bowl with a whisk, an electric hand mixer, or I bet a blender would work, too.
The spaetzle dough is four simple ingredients:
- milk
- eggs
- flour
- salt
You can add a pinch of ground nutmeg for a very authentic vibe. We aren’t super authentic, apparently, because my kids and husband prefer it without the nutmeg.
Once mixed, the batter should be very smooth and lump-free, and it should run off the spatula or spoon in thick ribbons.
Pourable but not too runny.
The reason you want to make sure the consistency is just right is because the spaetzle dumplings are made by pressing the batter through the holes of a spaetzle maker or other contraption (see below!). If it’s too thick or too runny, it won’t cooperate quite as well.
My spaetzle maker
I learned to make spaetzle years ago when I lived in Wisconsin. Our friends, Angela and Clint (and their boys), had our family over for dinner one night.
Angela served us homemade spaetzle and stroganoff. It was amazing, and my entire family was instantly won over by the amazing little German dumplings.
Not only did Angela teach me to how make it, she shared her recipe with me, and when we moved, she gifted me with a spaetzle maker from Germany (where they had lived for several years prior to Wisconsin).
It has become a very treasured part of my kitchen, and my kids have already had lengthy discussions about who gets this handy little thing when I die.
It’s hard to find this particular spaetzle maker in the US, but here is one that is similar {aff. link}. This is also another similar option {aff. link} with good reviews. (Scroll down for how to make spaetzle without a spaetzle maker.)
How to make homemade spaetzle
Here’s a quick 1-minute video showing you how to make homemade spaetzle.
Angela taught me to make homemade spaetzle in boiling broth. It adds a lot of flavor! Usually I use about half chicken broth and half water.
If you are using water, lightly salt it before cooking the spaetzle.
I place my spaetzle maker directly on the edge of the pot and pour in a healthy little scoop of batter.
Taking the scraper, I press and scrape back and forth so the batter drops into the boiling water below.
If the consistency of the batter is just right, there isn’t any need to scrape the bottom of the spaetzle maker – the batter breaks off and drops right into the water or broth.
I lightly tap the spaetzle maker on the pot to release any bits of dough hanging on, and then I take the spaetzle maker off completely while the noodles cook.
Once the spaetzle boils for a few minutes, the noodles will puff up a bit and rise to the surface of the pot.
They cook quickly! Anywhere from 3-5 minutes, and they’re good to go.
I use a fine mesh strainer to scoop them out of the pot (that way the water or broth can be used for subsequent batches).
You can see how cute and irregular they look. That’s the beauty of spaetzle! They are wondrously imperfect.
How to make spaetzle without a spaetzle maker
What if you don’t have a spaetzle maker? Well, you can still make homemade spaetzle! Hallelujah.
There are several different ways you can do this.
The easiest way is to use a colander with holes (or in this case little strips). Hold it above the pot. Don’t set it on the edges of the pot like a flat spaetzle maker – the bottom of the colander will reach down further in the pot and clog up with cooked dough.
Use a spatula to press the spaetzle batter through the colander and into the boiling water.
I’ve also heard a potato ricer works amazingly well. And if you’re brave you should try this cutting board technique. Holy wow.
How to serve spaetzle
There are a lot of strong opinions circling the globe about how to serve spaetzle or what it should be served with.
In my world? There are no wrong answers.
- toss the cooked spaetzle with browned butter
- saute the cooked spaetzle in a skillet with butter (and then add cheese!)
- layer the hot, cooked spaetzle with cheese (Gouda is a favorite) – eat plain or with your favorite stroganoff
- serve the spaetzle with Swedish meatballs or beef stroganoff or whatever your heart desires!
I know homemade German spaetzle may not be an every day type of thing, but I have a feeling once you try it, it will become a beloved favorite for you, too.
And do I even have to say it? Yes, yes I do. Major rock star points for making homemade spaetzle at least once in your life.
If you are already a spaetzle maker and lover, tell me how you make it and how you serve it! I’m just going to sit back and wait for the spaetzle reports to come in. Don’t let me down. You can do this!
And I think you will be surprised at how easy it is to make…and how crazy delicious those little chubby dumplings are in real life.
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Homemade German Spaetzle Noodles
Ingredients
- 1 cup milk, I use 2%
- 6 large eggs
- 3 ½ cups (497 g) all-purpose flour
- 1 ½ teaspoons salt
- ¼ teaspoon ground nutmeg, optional
Instructions
- Mix all of the ingredients together until very smooth. I use a food processor but a whisk, blender, or hand mixer will work well, too. The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons).
- Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods). Cook each batch of spaetzle for 4-6 minutes until it is puffy and rises to the top of the water/broth.
- Lift the spaetzle out with a fine mesh strainer or slotted spoon (so the water/broth can be used for subsequent batches).
- Saute cooked spaetzle in butter (or browned butter!) or serve plain spaetzle with stroganoff or other favorite gravy/sauce. It’s also delicious tossed with butter and cheese.
Notes
Recommended Products
Recipe Source: slightly adapted from a recipe my friend, Angela R., gave me when she taught me to make spaetzle (I’ve adapted it a little over the years to use milk, one more egg, and a bit more salt)
First try wasn’t a success. I think they may have been too thin and I tried cooking too many at a time. I will have to try again. If you are cooking them in such small batches, do you have any tips on how to keep them warm or how to reheat them? Thanks for the recipe! They tasted great even though they were goopy.
Oh darn it! What did you use to press the batter into the boiling water? I usually just layer them in a baking dish and reheat in the oven if needed (usually the gravy/sauce we put over them is hot so we don’t need to reheat them at all if we are eating them right away)
We put them in our crockpot to keep the cooked ones warm and moist while the others cook. My German friend would put them in a bowl in his microwave for the same reasons.
Thanks for these tips!
Hi…This recipe looks great however all I have is self-rising flour.
Will this work for spatezle?
Thanks
That’s a great question, John – unfortunately, I don’t know. I think the spaetzle would be much puffier thanks to the leavening in the self-rising flour.
I wouldn’t use self-rising flour. The added baking soda and other ingredients in the self-rising flour will make your Spätzle taste bitter.
I was born in Germany and my mother made Spaetzle many times, mostly with Hungarian Gulasch. Yummmm. She used lukewarm water instead of milk and I make them the same way. We like them fried in the pan that way they are not as doughy.
Thanks for sharing!
Well Spaetzle is one thing I never knew existed, let alone needed in my life. I’m fascinated by the fun gadget.Anything with that many eggs and dumpling in the name can’t be wrong! lol As soon as I secure more flour I will have to procure a Spaetzle make or MacGuyver a colander. Because you know… Priorities. lol I joke, but this is just what I needed to add some excitement to the meal plan landscape for the next month. I fancy myself a “Experimental Cook Enthusiast”. It covers all the bases and “oops”. lol Now off to find the hamburger bun recipe I came here for after I got distracted by Spaetzles. lol
Haha! Hopefully you find time and ingredients in the near future to make spaetzle a reality!
We have made spetzies (that’s our nickname for them) in our German family for generations. Our recipe is 1 cup flour, 1 cup water, about a tsp of salt. Mix with water until it’s the right consistency….that’s the part that has to be taught and passed down:). This is enough for 2 so we just multiply by the number of people….even for as many as 20+ at Thanksgiving. We have Speatzle with our Turkey and gravy instead of mashed potatoes. In fact, we often use speatzle where most people would use mashed potatos and gravy. We also use a speatzle board from Germany (every family has one) and cut our spetzies which is quite time consuming but would never do it any other way. My grandpa was the fastest…and most particular that it be cut into thin ribbons.
By the way, I love your blog and recipes. I recently bought an instant pot that I use a lot because of your recipes. I also bought ground beef masher you recommended which is my mom’s most favorate kitchen tool now. Thanks for all!
I love all the variations of spaetzle! Especially those that have been passed down from generation to generation. Thanks for sharing this, Susan! I would love to see firsthand how your family cuts the spaetzle with the wooden board.
I have fond memories of a roommate at BYU eating this. I made it tonight with your Swedish meatballs. It was too thick for my blender (I should have just used a mixer) and overall it was too thick for my colander too (even when I thinned it down with milk). It was a mess. I ended up thinning it with more milk and just spooning it into the boiling water in ribbons. It turned out looking like scrambled eggs but still tasted delicious. It makes a lot though. For my family of 6 (and my kids don’t eat a ton) I would definitely 1/2 the recipe next time.
Thanks for the review, Angie! If it was that thick, it sounds like you can cut back on the flour (maybe the way you and I measure flour is different enough that I get less flour into my measuring cup than you do).
Have you ever heard of Rivels? I’ve only made them a couple times and it was many, many years ago. I used to make homemade egg noodles for spaghetti or beef stew and they were delicious. And one day my father-in-law explained how his mother used to make them and then described how she did it. They were really delicious. You might want to make them one of your
Thanks for sharing that memory, Linda!
Made it tonight with your Swedish meatballs and loved it! Mel, you are a life saver. I have no words. Thank you for keeping us happy around here! Spaetzle is so fun to say and yummy to eat.
I’m so happy to hear that! Thanks so much for letting me know you made this tonight, Kate. Made my evening that much brighter (and after a long day, that was just what I needed!).
We love spaetzle. My husband served his mission in Bavaria and had dinner at home that served it with a super stinky cheese. Now that’s his favorite – 1/2 stinky cheese, 1/2 Muenster, sautéed onions and sometimes for a little twist, sautéed apples too. YUM.
Oh wow, these spaetzle combos are amazing – and interesting! Like, how stinky is this cheese we are talking about??
OMG, I haven’t made spaetzel in years. Reading your
Sorry, my comment just posted w/o me finishing. when my mother made them when I was a kid, she would just tilt the cutting board and cut them off the edge into the pot with the edge of the knife. They were a little larger than yours but still just as good. We used to have them with roast and gravy. Thanks for the recipe and memories.
I’m so amazed by that technique, Judy! I’m determined to perfect it.
Hi Mel- Just wanted to say, to those of you who are “stuck” at home, be grateful .
I work in a hospital, and it is chaotic and demanding. I wish I could stay home-
the first thing I would make would be to try those english muffins you posted a little while ago.
Great reminder! Thank you. Many prayers to you and all those working on the front lines during this crazy, difficult time.
Thank You Mel!! You know how much this means to me right now and why Can’t wait to try this ..And hopefully get really good at making it over the next little while.
You’ve got this, Helen! Let me know when/if you try it!
Both of my parents served missions in Germany before they married so Goulash and Spaetzle was the number one requested birthday dinner. It is now our faithful Christmas Eve dinner. My in laws were just sent home early from their 4th mission in Germany. (Crazy Coronavirus) MIL is full German but from the potato side of the country and not the Spaetzle loving side. I love serving it with her Rolladin recipe. I’d love to send you my moms Goulash recipe (super simple crockpot) and MIL Rolladin recipe (not super simple but amazing and also crockpot). I would love a post of what to do with my 16 year old (baby of the family). He thinks he just might die without his friends.
How awesome is that to have both your parents in love with spaetzle! And I love the idea of serving it on Christmas Eve. Traditions like that are THE BEST. I would love those recipes if you don’t mind sending them! I’m struggling with the teenager thing, too. Our governor just issued a shelter in place order for the next three weeks. We weren’t letting our kids get together for hanging out or playdates leading up to this anyway, but I’m still surprised at the number of his friends who are still planning social events!
What brand is your spaetzle maker from Germany?
It’s Tupperware
We have made spaetzle for years with a very similar recipe. We found that we prefer a little firmer noodles so we use bread flour instead of AP. We serve it with butter or gravy along with jagerschnitzle and red cabbage. Truly fantastic. Thanks for making me think about it; we’ll be enjoying this again soon!
That’s a great idea to use bread flour, Tom! Thanks for suggesting that!
We love spaetzle. We usually eat with roast and gravy (instead of mashed potatoes). Or we put it in chicken noodle soup in place of the noodles… and it becomes chicken spaetzle soup.
I don’t know why I haven’t thought to serve it with our roast and gravy. Love that idea! (AND the noodle soup – my spaetzle horizons are being serious broadened and I love it)
Mel! You are the best! I’m making this tomorrow hopefully! If I can convince my daughter she wants it for dinner for her birthday 🙂 Hope you’re surviving!!
Do you make it in small batches then? Or just keep going till it’s all done?
Hey Holly – I keep making it until all the batter is gone.
Haha…do you want me to help convince her, Ashlee? 🙂
We love spaetzle! Thank you for the recipe. We had a German foreign exchange student a few years ago and she brought a spaetzle maker with her (and gave it to us) and we asked her to make it often. So delicious!
That’s so fun, Beth!
We love homemade spatzle in our house. My mom used to make it when I was little to serve with sauerbraten, and now I make it for my children (with a spatzle makes my mom gifted me). My youngest son lovingly refers to them as “booger noodles” (best not to dwell on that thought to long!)
Our favourite ways to eat them, although none terribly authentic are fried in a pan until beginning to brown and then coated in pesto, with spaghetti sauce and meatballs, or, believe it or not for breakfast: brown leftover spatzle in a pan with butter, add some eggs beaten with milk, salt and pepper and let it all cook up together scrambled egg style, topped with some grated cheese (and ketchup if you are ketchup on eggs type of person) it’s an awesome, get out the door fast, weekday breakfast (provided we have leftover spatzle in the fridge!)
Haha, your son’s name for spaetzle. Yikes! Kids. 🙂 I love reading your variations on how to eat them. I can’t wait to try some of these new ideas!
That Spaetzle with Stroganoff dinner was delicious. We loved the small, really almost cute noodles. The meatball and stroganoff was perfect on them. Thank you so much for your thoughtfulness to us in a time of need!
Thank you so much sweet Carol!
Do you think these would work as dumplings in Southern Chicken and Dumplings.
Definitely worth a try!
Can not wait to try this, I think my kids will love it! And according to 23AndMe I’m a whopping 7% German. That’s all the excuse I need to make it!
Haha! Love this!
I seem to be the only person that has never heard of this so therefore hav never eaten any. Ha!! I REALLY CAN’T EVEN PRONOUNCE IT. Ha!
I’m sure you aren’t the only one, Charlotte!
I am german and love this recipe. Its something I could eat every day. Its delicious with Hungarian goulash and german vanilla or chocolate pudding for dessert….delicious!
Yum!
After living in Germany for nine years, I’m a big spaetzle fan. I use a potato ricer to make mine, but I’ve also used a Tupperware one similar to what you showed in the recipe. We are fans of nutmeg in spaetzle our house and we also sub in 1/2 uncooked cream of wheat or semolina flour for some of the all purpose flour. We most often serve it with your slow cooker beef stroganoff but it’s also great with schnitzel and its fantastic smothered in cheese and sprinkled with crispy fried onions and buttery breadcrumbs. I make the noodles a couple of hours ahead of time and then spread them out on a large rimmed baking sheet to dry out a little, turning them a couple of times. Then I sauté them in butter because everything is better with butter.
Thanks for your thoughts on spaetzle, Sarah! I think I need to find a really great schnitzel and/or goulash recipe. But it’s the crispy fried/caramelized onions and cheese that everyone is suggesting that is really appealing right now!
The schnitzel recipe I use is from an old cookbook by Mimi Sheraton called, appropriately, The German Cookbook. Honestly, it’s less of a recipe and more of a technique for making a basic schnitzel and then lots of variations with sauces, etc. It’s definitely a labor intensive meal but nothing beats spaetzle alongside perfectly crispy schnitzel all covered in creamy peppercorn gravy.
Thanks, Sarah and Katwyn for the schnitzel advice!
For special occasions, I like to make Nanny’s pork schnitzel recipe on the Just A Pinch recipe platform, which uses crushed cornflakes in the coating. I do a quick béchamel-style gravy with cracked black pepper and 3 or 4 diced pre-cooked breakfast sausages. It’s become a favorite.
This reminded me of Amish Friendship Bread. I used to live in Lancaster, Pennsylvania where I fell in love with Amish cooking. There is a website for Amish friendship bread and everything you can make with the starter. I don’t even give away my extra starters because I use it all!
That’s so awesome, Kelly! I haven’t made Amish friendship bread in forever!
Thank you, Mel, for continuing to publish great content during these difficult times. You are no doubt facing the same challenges as many of us, including a house full of children and boatloads of extra stress. Thank you for giving all of us yummy recipes and a good distraction!
You are so sweet, Mel! Thank you! This wonderful space is a great diversion for me. I have been just out of sorts and stressed (particularly for friends and family members who have been affected more personally by the circumstances right now). With my kids at home, I can’t check in or post as often as I’d like, but I’m grateful for all of you!
We always make it with schnitzel and a beef garlic gravy. It’s a tradition I have with my brother who is learning to speak German. We always include nutmeg. We have a dutch heritage and nutmeg is used a lot. Even on green beans with butter. Yum!
I need to find a great schnitzel recipe!
Here is the recipe we use for the gravy:
https://www.keyingredient.com/recipes/320510/old-munchen-jager-schnitzel-brown-gravy/
My brother usually makes the schnitzel. I’ll ask him for the recipe.
And oh my, one time we made pea soup with ham and we added spaetzle. It was heavenly!!
I make spaetzle often. Great with meatballs, pot roast and gravy, but most beloved in my family is spaetzle with browned butter and golden sautéed onions and served with cottage cheese! Try it.
I will definitely try that, Zosia. Thank you!
I love Spaetzle! I grew up in Minnesota and my grandma would make it for us with toasted bread crumbs in top. Served with a chicken and gravy. A family favorite. I’ve made it many times myself using my grandmas old school way, working over a pot of boiling water slicing small ribbons off the side of a metal mixing bowl. Sweet memories. Cheap, easy but so delicious
Love those memories, Sandy! I love spaetzle because for such an affordable little meal, it is crazy delicious!
We love homemade spaetzle! My mom would make it for us when I was a kid, and now I make it for my kids, and it’s one of their favorite meals. I just make a basic white sauce and add some sharp cheddar cheese into it then pour that over the spaetzle. Delicious!
Sounds amazing, Robyn!
This was a favorite growing up, and still today. My grandma makes it and we serve it with lots of shredded Swiss cheese on top!!
It is so yummy with Swiss cheese!!
Gluten free flour?!? Have you ever used different flours with this recipe?
I haven’t – sorry, Shauna!
You can use gluten free flour… but you may need to add more eggs to make up for the missing protein strands in the gluten free flour.
I have been making spaetzle for many years now. My husbands family was originally from Hungary so I’d course we always serve it with chicken paprikas. The only thing different for my spaetzle is that I add a bit of dill weed to the dough. The sauce for chicken paprika’s is creamy from sour cream with lots of paprika. The dill works well.
Love your site!
Love reading about your variations, Judy. Thank you!
We lived in Germany for three years, and learned to love it. The recipe I use doesn’t have as many eggs, but I want to try your version, as it would have more nutrition . My children and grandchildren love spaetzle. I boughttps:// each of my kids a spaetzle maker when I found them at Ross. I never got the knack of making it with a cutting board and knife, as the German women so competentlyrics do.
I haven’t mastered the cutting board technique either, Ruth – I’m determined to keep trying just for fun!
Thank you!! I fell in love with spaetzle as a college exchange student in Bavaria many years ago. A German friend gave me her recipe (incl. nutmeg!) and a German measuring cup, but sadly, the cup broke several years ago and I haven’t figured out how to convert measurements.
Your recipe post is timely in other ways. My husband has never been to Germany, where I lived and worked off and on for a few years. After 18 years of wishing, we were finally set to go to Germany, with flight departing tonight (Mar 25th) ….and our plans had to be cancelled due to COVID-19. As parents to four kids at home, rescheduling is very complicated and not expected any time soon. So, to make up for it, I think I’ll make spaetzle for dinner. 🙂
My favorite way to eat spaetzle is layered with carmelized onions and Gouda cheese. Yum!!! Or with a ham hock cooked in an awesome savory sauce, whose recipe is known only to Frau Kauer. 😉
Oh I’m so heartbroken for you and your lost trip. I totally get the coordination that goes into just the parents traveling…I’m so sorry! I know in the whole scheme of things, there are people dealing with way worse right now, but it’s ok to be sad for our own lost opportunities as well. Also, your last line about Frau Kauer was awesome. Haha. That was my Swiss grandma and ALL her recipes. Now I’m sad we don’t have them!
I was introduced to spaetzle at a German restaurant that specialized in schnitzel. After trying it, I had to replicate it at home. Now, my husband’s absolute favorite special occasion meal is schnitzel with spaetzle. It can be pretty labor intensive, but it’s absolutely worth it. I’ve never managed to find a specific spaetzle-maker, but have McGyvered it as needed – slotted spoons, large-holed graters, the bottom of a pasta cooker insert, one time I just (patiently) dribbled it into the boiling water from measuring cup. It’s always delicious! Thanks so much for adding the recipe to this collection!!
Ok after all these comments about schnitzel, I’m determined to find the best recipe ever!
I come from a strong German background and have been eating spaetzle forever. My grandma somehow managed to keep the dough in a cereal bowl, tip the bowl and cut the dumplings off with a knife Into the pot. I could never manage that feat. I have the hopper type spaetzle maker. Grandma’s recipe only uses one egg. We were poor and you cut back where you could during the depression and the recipe stayed that way forever. I use many more eggs now.
My family eats them with a pork tenderloin mustard dill cream sauce. I saw it on TV years ago and the cook used boxed dried spaetzle. How awful. More like cooked styrofoam.
Thanks for the reminder. I am making noodles today with my great grandfathers recipe. Also one egg. And spaetzle would be good to make tomorrow
Tigg
That’s seriously amazing about your grandma and her bowl technique. I’m definitely not that talented.
Mel, I am one of your loyal german readers, so fun you postet a recipe for spätzle!! We live next to the Swabia area, I personally prefer to use water for the batter.
If you layer hot spätzle with cheese (preferably strong, swiss cheese) and caramelized onions, there you have the main dish called “cheese spätzle”
. I would prefer to eat spätzle with dark gravy or goulasch. Thanks for all you do, me and my family enjoy your american recipes regularly 🙂 also , love the little youtube clip with the very “swabian accent”
Loved your comment, Silke! I wish I could find some really great authentic strong Swiss cheese where I live! Regardless, I’m definitely going to do the Swiss cheese + caramelized onions next time!
My grandmother grew up in Germany in the area that spaetzle originated. She taught my father how to make spaetzles and he cooked them for us while growing up. He didn’t use a spaetzle maker instead he tipped the bowl of dough over a pot of boiling water and with a knife cut off slivers of the batter into the boiling water. This is how I do it but my noodles aren’t as beautiful as his were. He would top his spaetzles with bread broken up in tiny pieces and fried in butter. Delicious!
So many people commenting about this bowl technique! Amazing! Of course I’m going to have to try it even though I’ve already failed miserably at the cutting board technique which sounds similar.
We lived in the south of Germany in the Swabia region. The way it was pronounced there was “Schpetzluh.” I am glad you enjoy it so much! We do too!! We prefer using water over using milk. One is my favorite ways to serve it is with sautéed and salted onions and Jarlsberg or Swiss cheese. Best!!! Thank you for a fun post — this is one dish that people feel strongly about, because it means so much to the German culture.
Silke up above also lives in the Swabia region and commented on some of the same things! I love hearing all these spaetzle insights!
We make this all the time! We cook it up like a casserole, layer noodles, swiss cheese, caramelized onions, and a little watered down cream of chicken soup. Oven for 10 min or so and it is delicious!!
YUM!
Yum! My dad served as a missionary in Germany and we always grew up pronouncing it shpeh-tzuh-la, with more of a Bavarian pronunciation. Excited to try this!
Sounds like there are a lot of ways to pronounce it!
I am married to a German and have enjoyed making Spaetzle for years- it’s a family favorite. It can be labor intensive so I usually get my husband and kids to help. Our favorite way to eat Spaetzle is with Swedish meatballs and a Swiss cheese and beef bouillon gravy. And the best side dish to accompany is Rotkohl.
Is rotkohl red cabbage? Looks like I’m off to google that one.
My grandmother made it using the cutting board technique. I remember watching her do it and it being delicious. Unfortunately, I never learned it from her or got her recipe. Now I’ll need to try it.
So jealous of that amazing cutting board technique!
Thank you very much. Looking forward to trying this. In your image it looks like you have a sausage and sauce topping… is that recipe coming soon? b/c it looks amazing
It’s this recipe
https://www.melskitchencafe.com/skillet-swedish-meatballs/
It’s also amazing with chicken paprikash and goulash! My bff’s Dad was from Hungary. He would fry bacon and onion together. Toss in cooked spaetzle until browned and then toss it in cottage cheese. Sounds funky but it was DELICIOUS!! I also serve mine with a little sour cream.
Someone else mentioned the cottage cheese thing! Intriguing for sure!
My great grandmother came from Hungary. She’d make a dish using cottage cheese, sour cream, spaetzle (although I use egg noddles at times) and bacon. Seasoning it with salt and pepper. It so good. It sounds odd but it tastes amazing
I literally made spaetzle last night for the first time and thought to myself “I wish Mel had a recipe for this.” Woke up and saw your email. Maybe wishes do come true
Haha, I have a few wishes that I am hoping will come true, too! 🙂
I’ve made spaetzle but not this recipe. Definitely going to try this! There used to be a frozen vegetable side dish “Bavarian Green Beans and Spaetzle ” that I loved and I’ve tried to duplicate it.
Interesting! I hope you can duplicate it!
I like to serve spaetzle with Hungarian goulash.
Sounds amazing! I need a great goulash recipe!