Homemade German Spätzle Recipe

Ingredients

4 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 cup milk
2 tablespoons unsalted butter

Steps and instructions

In a large bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and crack in the eggs. Pour in the milk.
Using a wooden spoon, stir the eggs and milk into the flour, starting from the center and working your way out, until a smooth, sticky dough forms.
Let the dough rest for 15 minutes to allow the flour to fully absorb the liquid.
Bring a large pot of salted water to the boil. Reduce to a simmer.
Using a spätzle maker or a colander with large holes, press the dough through into the simmering water.
Cook the spätzle for 2-3 minutes, or until they float to the surface. Using a slotted spoon, transfer the cooked spätzle to a bowl.
In a large pan, melt the unsalted butter. Add the cooked spätzle and toss to coat in the butter. Cook for a further 2-3 minutes, or until the spätzle start to get crispy and golden brown.
Serve the spätzle hot, as a side dish or main meal.

Tools for making

Large Bowl - For mixing the flour, salt, eggs, and milk.
Wooden Spoon - To stir and combine the ingredients in the bowl.
Spätzle Maker or Colander - To press the dough through and form the spätzle.
Slotted Spoon - For transferring the cooked spätzle from the pot to a bowl.
Large Pot - To bring the water to a boil and cook the spätzle.
Large Pan - For melting the butter and tossing the cooked spätzle.

Recipe variations

Adding grated cheese, such as Emmental or Gruyere, to the dough for cheesy spätzle.
Incorporating finely chopped herbs, such as parsley or chives, into the dough for a flavorful twist.
Using whole wheat flour or spelt flour instead of all-purpose flour for a healthier version.
Replacing the milk with vegetable broth or almond milk for a dairy-free option.
Adding cooked and crumbled bacon or pancetta to the spätzle for a meaty variation.
Tossing the cooked spätzle with sautéed mushrooms and onions for a vegetarian option.
Creating a sweet version by omitting the salt and serving the cooked spätzle with a dusting of powdered sugar and a drizzle of melted butter.
Experimenting with different spices and seasonings, such as paprika, nutmeg, or garlic powder, to customize the flavor profile.

Recipe overview

Spätzle is a hearty, delicious German dish that is similar to pasta, but with a softer, more tender texture. This simple recipe uses basic pantry ingredients and comes together in under an hour, making it a great choice for a quick weeknight meal or a warm, comforting side dish. The dough is made with flour, eggs, and milk, and is then pressed through a spätzle maker or colander directly into boiling water. The cooked spätzle are tossed in melted butter and lightly fried until crispy and golden brown. The result is a wonderfully satisfying dish that is sure to become a favorite in your home.

Common questions

Can I use a different type of flour? Yes, you can use other types of flour such as whole wheat flour or spelt flour, but keep in mind that it may slightly alter the texture and taste of the spätzle.
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.
Do I need a special tool to make spätzle? While it is traditionally made using a spätzle maker, you can also use a colander with large holes or even a slotted spoon to shape the dough and drop it into the water.
Can I freeze the cooked spätzle? Yes, you can freeze the cooked spätzle. Place them in a freezer-safe container or bag, and they can be stored for up to 3 months. To reheat, simply cook them in boiling water for a few minutes until heated through.
What can I serve spätzle with? Spätzle can be served as a side dish with a variety of dishes such as roasted meats, stews, or sautéed vegetables. They can also be enjoyed as a main course with a creamy sauce or topped with cheese.

Serving dishes and utensils

Large mixing bowl - A large bowl to combine the ingredients and mix the dough.
Wooden spoon - A wooden spoon to stir the dough and help incorporate the ingredients.
Spätzle maker or colander with large holes - A tool for pressing the dough through to form the spätzle shapes.
Slotted spoon - A spoon with slots to transfer the cooked spätzle from the pot to the serving bowl.
Large pot - A pot to boil the water for cooking the spätzle.
Large pan - A pan to melt the butter and cook the spätzle until golden brown.

Origin stories

Born in the heart of Swabia, a region in southwest Germany, Spätzle has been a beloved dish for centuries. The term "Spätzle" comes from the Swabian dialect and means 'little sparrow', which is what the shape of this pasta is thought to resemble. Traditionally, it was made by hand and with a lot of love, requiring the dough to be scraped off a wooden board directly into boiling water. Legend has it that the size of the Spätzle could tell a lot about the person who made it. A larger, clumsier Spätzle supposedly indicated a hard-working but perhaps not particularly refined cook, while smaller, more delicate Spätzle was the sign of a meticulous and perhaps more sophisticated creator. Whether you believe in the legends or not, there's no denying that this humble dish has held a special place in the hearts and stomachs of Germans for generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.