Spätzle (Spaetzle - German pasta)

This is a wheat flour and egg based homemade pasta, originally from the South-West of Germany (Swabia which used to be a Land of its own but now is part of Baden-Württemberg). Spätzle are usually served with the Sunday roast.

For all of your hunting for a spaetzle press - I now have a link to a UK supplier. You can find it here.

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5 star rating based on 464 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.

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Ingredients
400 gramsplain flour
4 eggsegg (200 grams)
1 1/4 tablespoonbutter (16 grams)
1/4 teaspoonsalt (2 grams)
200 mlswater
Salt content: 0.2% (by weight, not counting salt in other ingredients)

Method

Step-by-Step Instructions

Recipe PhotoHere are our ingredients (with the Spätzle press left of the salt shaker).
Recipe PhotoAdd the egg and a pinch of salt to the flour.
Recipe PhotoMix with a wooden spoon until you have a smooth paste.
Recipe PhotoAdd some lukewarm water and stir again until the consistency is right.
Recipe PhotoThis is what the dough should look like when you have reached the right consistency. If you have added too much water, you can balance that out by adding a bit more flour. I tend to let the dough set for about half an hour before proceeding.
Recipe PhotoBring lots of water with a pinch of salt added to a boil. Now place the Spätzle press over the saucepan and put one portion at a time into the press.
Recipe PhotoPress the handle down. When you are at the end of its course, cut off the hanging Spätzle with a knife or a spatula.
Traditionally, bits of dough are put on a wooden board and scraped into the boiling water using the back of a knife ... I've done that before, but it is very time consuming and also requires a fair amount of practice - so best use a Spätzle press as shown here.
Recipe PhotoYour hob should be on full power. After about 30 seconds, the Spätzle will start to surface.
Recipe PhotoWhen they have all surfaced, take them out trying to drain off as much of the water as possible. Make sure you have taken them all out, bring the water back to a boil and process the next batch.
Recipe PhotoPut them in a dish and add a knob of butter if you like.
Recipe PhotoMix the melted butter into the Spätzle and serve. Alternatively, you can put the buttered Spätzle into the oven at 200 degrees centigrade / 400 Fahrenheit / Gas Mark 6 for 15 to 20 minutes and then serve.

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Comments:
9really helpful
10The photographs are very helpful, especially the one showing the consistency
10Simple instructions that even I can follow!
10Great
10I acturley knpw the recept but I forgot how to make it this was ver helpfull for me (I think the pictures are greate for people who don't know how to make it)
9Mmmm delicious!!
10fantastisch!
10I have a very sturdy potato ricer that came with two removable discs -- small holes and medium. I'm going to try the medium for spatzle, seeing that the dough appears to be very moist.
10I am new at making spatzl. Tried making it recently but the dough was so stiff that I had to roll it out and cut it. You have taught me how to make it properly and for this I thank you. Will be making it tonight with fried onions and cheese.
10loved this recipe!! Very easy and yummy
10Looks lovely, I hope I can cook these in package ones found in the US. Then I shall try these from scratch. Actually these look like my moms homemade noodles!
10my swiss chef father would never use a press. not even at work. this chef is a nerd. it'll taste better if prepped the swiss way.
10It is great!!! I think it is originally served with jaeger sauce.
10I make mine with milk, but this is exactly how I make them. After boiling, I put them in a large pan with some olive oil and seasoned bread crumbs. I increase the recipe every time I make it. If there are leftovers, they don't last for long!
10Hi from Australia. This German dish is so tasty...thank you. We have only just been converted to the white 'bratwurst' sausage here in Oz...on a wood fire these are really something. Another fine discovery - thats obviously been around a long time :-)
10Just like Mom used to make
10great recipe, as a German I rinse my Speatzle with very cold water. Put butter in a big frying pan and slightly brown it to give it that intense butter taste and on low heat get Spaetzle heated up again without frying them
10Thank you so much ... I finally found a great recipe, love it ...
10Perfect - exactly what I was looking for.
8Been looking for this for about 15 years - just seen it on cookery programme and realised it was the gorgeous food I was once served in a German Supermarket cafe all those years ago. Thank you
9Great i needed a quick& easy recipe, but what about without a press?
10Undefined
10awesome!!!!I hav'nt had Spaetzle since the early 80's. Can't wait to enjoy it!!! Thanks
10Having grown up in a German household eating this every other Sunday along with other special occasions I gotta say this is a brilliant easy to follow recipe. Thanks for sharing :-)
10thank you so much...it's taken me ages to find this recipe.
10Used many times the measurements are spot on. Amazing! Try mixing the mix with fine blended spinach
10Really good and easy recipe to follow. Use to make it with my aunt in Austria and forgot the recipe and this was spot on.
10Love it..best receipe ever..easy to follow
10At last I have found an original recipe, delicious, never again will I buy noodles, lovely in tomato sauce and stirfries, in fact any way you would normally use noodles.
9a good pinch of Nutmeg...( Muscatnus ) is very importend...WL
10thank you for showing me in easy stages how to make it now i can try it for myself and family.
10If you don't have a press, a potato ricer works perfectly.
10Thank you,made this dish with chistmas dinner for my family,they loved it.Thank you again.
10GREAT! WE'RE HAVING THEM WITH POT ROAST FOR CHRISTMAS EVE DINNER.
10On my way to my Grandma's and was looking for a way to spell spaetzle and how it is indeed made. Real easy and the above steps prove it so.
10nice and clear
10Thanks .Brilliant info.
10I always wondered what this stuff was really called. My grandmother uses this in her homemade chicken and noodles(this being the noodles). There are only two of her grandchildren that know how to make this and now one of them knows what it is called. Thank you!
8If no press available force through a colander with the back of a spoon.
10Thanks, very clear explanation.
7What should one do if no press is available?
10wonderfull!
10Really good. Appreciate the photos. Much easier to mix all the ingredients in the FOOD PROCESSOR, though! We pressed the dough through an ICING TUBE - and it worked well.
9Really super. That it's a great recipe simple and usefull. Thanks very much.It's the best but I can't put the note 10.
10Very helpful! I had just made the dough, and it seemed too soft, but the photos here were reassuring. Cheers!
10Brillian recipie. About to attempt it myself. If you dont have a press, try pushing the dough through a colander with a blunt knife,o r similar flat object. works pretty well as a stand-in :)
10I have been making spaetzle for years as it is so quick and easy to do. What I like to do is add roasted pureed garlic and coarse black pepper to the dough. Once it is boiled, fry it in garlic butter and add a little fresh chopped dill. Yummy.
9Excellent but it won't let me give more than 9!
7*TIP*: butter should be included in the mix when making the dough. The consistency is a lot easier to work with.
10Excellent!! Thank you