German Spaetzle Recipe

German Spaetzle recipe is a traditional German dish of soft egg noodles or dumplings, often enjoyed as a side dish or a main meal. These tiny dumplings have a satisfying, chewy texture that complements hearty stews, rich sauces, or simply butter and cheese. Perfect for anyone craving a comforting, home-cooked meal, spaetzle is surprisingly easy to make and is a great addition to your culinary repertoire.

A Brief History of Spaetzle Recipe:

Spaetzle (pronounced “shpet-sleh”) originated in the Swabia region of southwestern Germany, though variations of this dish can be found throughout Central Europe. The word “spaetzle” comes from “Spatz,” meaning “little sparrow,” a reference to the small, irregular shapes of the noodles. Traditionally, the dough was scraped by hand into boiling water, but modern tools like spaetzle makers make the process quicker and easier. Spaetzle has been a staple in German households for centuries, offering a simple and filling dish that pairs well with a variety of flavors.

German Spaetzle Recipe

Pinklady

Spaetzle (pronounced “shpet-sleh”) originated in the Swabia region of southwestern Germany, though variations of this dish can be found throughout Central Europe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Germany

Servings 4

Calories 300 kcal

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Whisk
• Spaetzle maker or colander with large holes
• Large pot
• Slotted spoon
• Skillet (optional, for frying)
• Serving dish

Ingredients

  

• 2 cups (250g) all-purpose flour
• 4 large eggs
• 1/2 cup (120ml) milk or water
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon butter (for serving)
• Fresh parsley or chives, chopped (optional, for garnish)

See also  Perfect Garlic Mashed Potatoes Recipe

Instructions

 

• Prepare the Dough:

  In a large mixing bowl, whisk together the flour, salt, and nutmeg (if using).
• In a separate bowl, beat the eggs and mix in the milk or water until combined.
• Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a thick, sticky dough forms. The dough should be smooth but elastic. If it’s too thick, add a little more milk or water to reach the desired consistency.
• Boil Water:

  Bring a large pot of salted water to a rolling boil. This water will cook the spaetzle dough quickly.
• Shape the Spaetzle:

  If using a spaetzle maker, place it over the pot of boiling water and press the dough through the holes, letting the small pieces fall into the water.
• If you don’t have a spaetzle maker, you can use a colander or a large-holed grater. Simply press the dough through with a spoon or spatula.
• Cook the Spaetzle:

  Once the spaetzle floats to the surface of the water (after about 2-3 minutes), it’s fully cooked. Use a slotted spoon to remove the cooked spaetzle and transfer them to a plate or serving dish. Continue this process until all the dough is cooked.
• Optional Step – Fry the Spaetzle:

  For an extra layer of flavor and texture, melt a tablespoon of butter in a skillet over medium heat. Add the cooked spaetzle and sauté for 3-5 minutes until lightly browned and crispy on the edges.
• Serve:

  Garnish with fresh parsley or chives and serve immediately. Spaetzle pairs wonderfully with a variety of sauces, gravies, or alongside meat dishes like schnitzel, bratwurst, or beef stew.

Video

Keyword German Spaetzle Recipe

Similar Recipes:

– German Potato Dumplings (Kartoffelknödel): Another classic German dumpling, made from potatoes and served with gravy or stews.
– Gnocchi: These Italian potato dumplings are similar in size and texture to spaetzle, often served with rich sauces.
– Hungarian Nokedli: A cousin to spaetzle, this Hungarian version is slightly firmer and pairs well with goulash.
– Buttered Egg Noodles: A simple alternative to spaetzle, featuring basic egg noodles tossed in butter.

Frequently Asked Questions About German Spaetzle Recipe:

1. What is spaetzle?

Spaetzle is a type of small, soft dumpling or egg noodle originating from Germany, often served as a side dish or in stews and soups.

2. Do I need a special tool to make spaetzle?

While a spaetzle maker is ideal, you can use a colander or a large-holed grater to achieve similar results.

3. Can I freeze spaetzle?

Yes! Spaetzle freezes well. After cooking, allow it to cool, then freeze it in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat by boiling or sautéing.

4. What can I serve with spaetzle?

Spaetzle pairs well with rich meats like beef stew, bratwurst, schnitzel, or in creamy mushroom sauces.

5. How do I store leftover spaetzle?

Store cooked spaetzle in an airtight container in the fridge for up to 3 days. Reheat by sautéing in butter.

6. Can I make spaetzle gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that’s designed for baking or pasta-making.

7. Why is my spaetzle too dense?

If your spaetzle is too dense, your dough might be too thick. Try adding a little more milk or water to make the dough lighter.

8. How do I prevent my spaetzle from sticking together?

Toss the freshly cooked spaetzle with butter or oil immediately after cooking to prevent sticking.

9. Can I add herbs or spices to spaetzle dough?

Yes, feel free to add herbs like parsley, chives, or spices like nutmeg for additional flavor.

Conclusion:

Spaetzle is an easy, versatile dish that’s perfect for both beginners and experienced cooks. Whether you serve it alongside meats and gravies or fry it up in butter for a simple snack, spaetzle is a satisfying, crowd-pleasing dish that never disappoints. With its rich history and irresistible texture, this traditional German dumpling is sure to become a favorite in your kitchen.

YouTube Video Credits:
Food Wishes