Spaetzle is a unique, fun, and easy German dumpling that everybody should learn how to make. Done in just minutes, these are great on their own, as part of a traditional German meal, or perfect for any dish that might use a macaroni pasta. Give this Traditional Spaetzle recipe a try today!

What Is Spaetzle?

Spaetzle, or spätzle, is a simple dumpling or small noodle that is typically associated with German food heritage. If you have ever made a simple egg noodle, it is almost identical in ingredients and easier to make.

Often, this is served as a side dish to some German main course, such as this Easy Pork Schnitzel recipe. Of course, this can also be served by itself. Here we make a simple spaetzle recipe and then fry the dumplings in some butter and thyme.

They can also be the base for other recipes, much like pasta. I have been known to use them much like macaroni in a macaroni and cheese dinner.

What's Great About Them?

One of the great things about Spaetzle is that it is one of the easiest pasta to make. While also a dumpling, I consider them to be pasta, and I use them in that way. The difference, though, is that Spaetzle is super easy to make. They are great because you can have something that has the flavors of fresh pasta, and it is so quick to make. 

Not only are they easy to make, but they are also versatile. If you are looking for a quick but homemade lunch, this can fit the bill. If you are looking to make something a bit more elaborate and comforting, you can also use Spaetzle for that. 

Finally, I love foods from my German heritage and these are no different. Check out one of my favorite dishes in the world, Knoephla soup, which has a dumpling that is a close cousin to Spaetzle. Or how about a delicious Rouladen recipe? We love German Recipes! 

Recipe Summary

The batter is simply flour, eggs, whole milk, and salt. These dumplings are made from a batter that is similar to pasta dough but is not quite as thick. Rather, the consistency of uncooked Spaetzle is more like a very heavy pancake batter. 

Traditionally, the batter is placed on a flat board, referred to as a spaetzle board, but it really could be anything. Then, using a straight-edge, cut small pieces of the batter from the board directly into boiling water. 

Today, however, there are few kitchen tools that can make the process a bit easier. I use a Spaetzle Maker [Affiliate Link] that appears much like a cheese grater with a hopper on top. I place the batter in the hopper right over boiling water and move it back and forth. 

The batter drops right into the boiling water, and once the dumplings are floating on top, they are done. 

Choosing a Spaetzle Maker

There are a few different options you have for a spaetzle maker, but this recipe assumes you have a hopper style spaetzle maker [Affiliate Link]. This same recipe works for any maker, but you will have to make slight modifications to make sure the dumplings turn outright. 

The most traditional method to making these dumplings are using a board and slicker. If you place the batter on your cutting board, use a straight edge slicer to cut off small divets of spaetzle dumpling and push them into boiling water.

There is also another maker that is like a strainer that fits right over your boiling pot of water, and you manually push the batter through.

What If You Don't Have a Spaetzle Maker

If you don't have a spaetzle maker and aren't interested in buying one, you do have a few options. First, much like the spaetzle board, perhaps you have a cutting board that would work for this. To cut the Spaetzle, you will want a straight edge.

Second, if you have a strainer with large enough holes, it may work well for this, as well. You won't be able to use a fine-mesh strainer for this, but if you have a strainer with some larger wholes, it could work along with a rubber spatula to push the dumplings through.

Seriously, though. If you want to make Spaetzle, I suggest just spending the money to get the maker. 

When is Spaetzle Done Cooking?

As soon as the dumplings are done, they will float to the top. It shouldn't take more than a few minutes. Add the dumplings and once finished, immediately start removing the dumplings with a slotted spoon.

There should be many that are done by the time all the batter is added. If it takes a while to finish adding the batter, I might put my hopper to the side halfway through the process and remove the finished Spaetzle.

Preparing a Simple Dish

Spaetzle can just be eaten, but that usually is no fun, particularly with such a versatile dish. I am sharing a very basic preparation for Spaetzle to get you going.

Once all your dumplings are done, place them aside in a covered dish. Add some butter to a heating frying pan on medium-high. Once melted, add your Spaetzle to the pan, add just a little thyme, and allow to fry for just a few minutes. Three to five minutes should do it, but cook them to your desired texture.

Finally, top with salt, pepper, and parmesan cheese to your taste. 

History of Spaetzle

I previously covered the History of Knephla Soup, which has a shared history with Spaetzle. In fact, they are fairly similar, with the most apparent difference being size. Spaetzle is a bit smaller than knöpfle dumplings. 

Like knöpfle, this dish has a Swabian heritage or the southern part of Germany that includes much of the land around the Rhine river. 

The story goes that spelt was a kind of grain that is closely related to wheat and could grow in poor soil conditions. Because of the versatility of the grain, you could make a dish from this.

If you pare this recipe back to just flour and water, instead of milk, this would be a very reachable recipe to the poor. That is how this started. As time went on, it became a dish that was for all classes of people. So, of course, we add butter and dairy to give a rich flavor that the original dish did not.

Spaetzle Cooking Tips

• There are a few different kinds of spaetzle makers. You might be able to get away with a strainer and using a rubber spatula to push the batter through.
• I use thyme, but I think many herbs, such as sage or oregano, would work as well.
• Not all flour is the same, and not all eggs are the same size, so your batter might have slight differences. Feel free to add more milk or flour to manipulate the consistency to match that of a very heavy pancake batter. When put into the spaetzle maker hopper, it should not be freely flowing through the holes. The batter should be thick enough where it only passes through as you push the hopper back and forth.
• If you are using this as a main dish or are very harty eaters, consider doubling the recipe.

Products Used In This Recipe

• Spaetzle maker
• Slotted Spoon

Did You Make This Recipe?

I am so glad you gave my Spaetzle recipe a try, and I would be grateful if you could let me know how it went in the comment area below. If you rate it, it can help me out and also let other readers know if you like this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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