If you love German food as much as we do, be sure to also try my Sauerbraten, Red Cabbage (Rotkohl), German Apple Cake, and Apfelstrudel! If you haven’t realized yet, I’m a huge fan of German cuisine! It’s so good and always makes me miss one of my favorite countries I’ve ever been to. Every time I go, I make sure to eat my fill of spaetzle while I can! But really, it’s not difficult to make spaetzle at home, especially if you have a spaetzle maker. Although if you don’t have one, don’t fret! A colander with large holes will work almost as well and lets you enjoy fresh-made spaetzle any time you want! Also, even though the recipe itself is traditional, I make it a bit easier by mixing up the spaetzle batter in my stand mixer rather than whisking it by hand!
What is Spaetzle?
Spaetzle (also spelled spätzle and pronounced SHPEHT-sleh) is a traditional German dish that is similar to American dumplings or egg noodles, although they are some differences in terms of ingredients and method of preparation. It’s a carby side, similar in use to rice, potatoes, or any other kind of pasta. It is also lightly flavored with just a small amount of nutmeg. Spaetzle has a higher egg and liquid to flour ratio than egg noodles or dumplings. This makes for a stickier dough that is pushed through small holes directly into a pot of boiling water to form the dumplings or noodles, rather than being rolled out on a floured surface and cut into strips. Spaetzle isn’t unique to Germany, and you may have seen it if you have visited Austria, Hungary, Switzerland, or Poland.
How to make Spaetzle
What to serve with spaetzle
Like many pasta dishes, you don’t need much else on your plate because German spaetzle is so filling and delicious on its own. You can make entire meals around the spaetzle by adding cheese or sauteeing in butter with herbs and bacon! That being said, I love to serve homemade spaetzle with two other traditional German recipes: sauerbraten and rotkohl. Having all three on the plate is my idea of an ideal German-themed dinner.
How thick should spaetzle batter be?
You want your German spaetzle dough to be nice and thick, much like you would want a drop biscuit or dumpling texture to be-only smoother.
How to make German spaetzle without a spaetzle maker
If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don’t have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom. The batter will be too thick to just pour through the holes of the colander or steamer, but just use a spatula or the back of a wooden spoon to press the dough through the colander holes into the boiling water. Just be careful not to burn yourself from the steam while working! Even a cheese grater with large holes would probably work, since that’s awfully similar to what my spaetzle maker looks like! I’ve also heard that you can use a potato ricer, so there are lots of options to choose from!
How do you reheat spaetzle?
When you are ready to serve your spaetzle, you can choose one of three different ways to reheat your dough.
More German Recipes You’ll Love
Homemade Soft Pretzels with Mustard Cheese DipApfelstrudel Recipe (German Apple Strudel)Sauerkraut and Sausages with ApplesAunt Becky’s Black Forest Cake (okay, not the most authentic version, but it’s still my favorite)Zwiebelkuchen (German Onion Pie)
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