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.

5 star rating based on 533 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.


Show US units

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)


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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10Great. My grandfather used to make this when I was little. He made his own pasta, all by hand. Brings back memories. I like to add course black pepper to the mix.
9If you don't have access to a press, use an ordinary kitchen colander and push the dough through the holes with the back of a ladle.
9tried it out, worked great. very simple recipe. Would have liked to know why you let the dough sit though
10REally Good
9Very good!
10After the spatzle are cooked fry a few pieces of bacon, break it into small pieces and mix w/spatzle
10Real easy to make and taste great lightly fried.
10This is the way I make them but pour browned butter on them before serving.
6Need measurements in cups and Tbls.
1010! With browned onions, grated cheese and a good amount of butter you will have Kaesespatzen.
10no good
10can I make the spaetzle ahead to sever another day
9will go well with my pork roast.thanks.GOD BLESS!
10Thanks I love the recipe
9Just as Omah used to make it
10Mein Gott...thank you! This is great because you can go between imperial and metric measurements easily. Good step by step picts but without a press or collendar that would work you might want to mention the traditional way of a cutting board and back side of knife. Also, if you could describe the consistency of the dough would be very helpful. Danke!
10Simple and great!
5Where is the cheese mentioned? i use sauted onions in butter and swiss grated cheese @ layer alternstely but put onions on top & use dumpling shaped spaetzel.
10Great! Thank you for using grammes rather than cups. What a useless measurement if you are not able to buy a 'cup'
10Spaetzle is the BOMB!!! From Tserna jacksonville florida.
10Das isst sehr goot.
10Thank you
10Excelent. You can also cook kale and then add butter then put the pasta ontop and mix. Healthy
10Excellent recipe, thank you! :-)
7I ordered roluaden and spaetzle at a German restaurant last month, and I wanted to love it, but I just couldn't. I don't think the innards were as generous as yours, and I had to add mustard after it was already served. I'm sure homemade is way better, as it usually is. And I so get that feeling when a familiar fragrance from childhood meals fills your house. I love that I'll be able to bring those smells to my own house and family one day. :) Awesome post!
10oh my goodness. have just seen this being made on the tv .never heard of it . struggled to find it.the person making it was german and I couldn't quite understand him .this site is wonderful as it is so easy to see and understand .I will print this off for my 15 year old grandson who is going to catering school when he leaves school .he loves pasta . just bought the plate with the holes in to push it through . thank you so much . cant wait to try this . from Florence in Liverpool England.
10Das ist immer so Gut!
10Very authentic!
10:-) thanks!
8sehr gute!!
10I've used a few spaetzle recipes, this simple easy to follow and remember recipe is foolproof and very nice finished with butter and fresh Parmesan
10excellent recipe,I'm Australian and my Austrian wife and mother in law cant believe I can make spatzle. I use this recipe less the salt and butter. I add unsalted butter when I'm frying it up and aromat to flavour
9Excellent recipe. I like the idea of putting it into the oven to dry a little. Perfect for mixing with onions, mushrooms and meat in a frying pan.
10A really good recipe which gives a truly authentic taste. The potato ricer is perfect for the job. This recipe is great with game -especially casseroled venison and pheasant. A nice change at Christmas too.
7The photos are too large to print on one page. Had to reduce it quite a bit. Planning of preparing this evening. Thank you.
9really helpful
10The photographs are very helpful, especially the one showing the consistency
10Simple instructions that even I can follow!
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!!
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.