This Homemade German Spaetzle boasts a dense, chewy texture similar to pasta but more substantial. I love its rich flavor, which is enhanced by the creamy touch of butter and the warm, slightly spicy notes of white pepper and nutmeg.
What is Spaetzle?
Spaetzle is a traditional German egg noodle dumpling. Made primarily from a simple batter, these dumplings are boiled in water and are then often sautéed in butter or topped with sauces. They serve this as a beloved side dish in Germany and other Central European countries and can accompany a wide range of dishes, from stews to meats.
Recipe Ingredients
White Pepper: This spice adds a subtle heat and depth of flavor to the spaetzle. White pepper is milder than black pepper and is often used in dishes where a more delicate pepper flavor is desired. Nutmeg: Nutmeg gives a warm, slightly sweet, and nutty flavor. It’s a classic spice in many German dishes, like my German Potato Dumplings (Kartoffelkloesse). See the recipe card for full information on ingredients and quantities.
Variations
Cheese Spaetzle (Käsespätzle): After boiling and sautéing the spaetzle, mix them with caramelized onions and grated cheese, such as Emmental or Gruyère. Place them in a baking dish, top with more cheese, and broil until the cheese is bubbly and slightly browned. Whole Wheat or Gluten-Free: Substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. For a gluten-free version, use a gluten-free flour blend.
How to Make Spaetzle
Step #1: In a medium bowl add the large eggs, milk, and salt. Then, whisk together the eggs, milk, and salt. Step #2: Add in the flour. Stir until well combined. Check the consistency of the batter. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. Step #3: Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top of the rapidly boiling water. Then pour half of the spaetzle batter into the cup of the device. Step #4: Quickly slide the cup back and forth to allow the batter to drop through to the rapidly boiling water. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot. Step #5: Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until they float to the top. Step #6: Remove with a slotted spoon and place the cooked spaetzle in a large bowl. You can also use a colander to drain the spaetzle. Add the butter and spices and toss together. Step #7: Optionally garnish with parsley and then serve warm and enjoy!
Expert Tips
Consistency is Crucial: The batter’s consistency should be slightly thicker than pancake batter. If it’s too thick, it won’t press easily through the spaetzle maker; if too thin, the noodles may disintegrate in the water. Before making a full batch, cook a small test portion of the spaetzle. This helps you adjust the batter consistency if needed. Avoid Overcrowding: Cook the spaetzle in batches to prevent them from sticking together. Overcrowding the pot can reduce the water temperature, leading to uneven cooking.
What to Serve with Spaetzle?
This homemade spaetzle is a great dish to include in any German meal or Oktoberfest themed dinner party. Your German dinner meal could include the following menu items along with the spaetzle:
German Beer Cheese Soup German Pork Schnitzel German Braised Red Cabbage German Apple Strudel
Storing and Reheating Leftovers
Refrigerate your spaetzle leftovers in an airtight container for up to 4 days. To freeze your spaetzle, put it in zip-top freezer bags and remove as much air as possible from the bags Freeze for up to 3 months. Defrost in the refrigerator before reheating. Reheat spaetzle leftovers by melting a tablespoon or so of butter in a large skillet or pan over medium heat. Add the spaetzle and stir until hot. If the spaetzle sticks together, then add a little water while reheating.
More Delicious German Recipes You’ll Love
Warm German Potato Salad
Traditional Pfeffernusse Cookies (Peppernut Cookies)
German Potato Pancakes (Kartoffelpuffer)
This German pasta, Spätzle, or Knöpfle, is also known as Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke or Galuska. These German noodles are also spelled: Spätzle or spätzle, but often misspelled as: spätzle, spatzel, spatzels, spatzels, spaetzel, spaeztle, spatzles, spetzel, spetzle, spätzel and spatezel.
