Spaetzle Recipe for Original German Noodles named Spätzle

Freshly prepared spaetzle as a side dish.
Spaetzle German Noodles Spätzle Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Today I’ll show you my Spaetzle Recipe.

We want to have a closer look at the popular side dish and then prepare it ourselves.

We also know Spätzle by the names Spaetzla, Spatzen and Spaetzli.

It is a Swabian or Alemannic pasta in elongated form. The related knöpfle are rather round in shape and at home in the region of Baden-Württemberg and in Bavarian Swabia.

In Austria this pasta is called Nockerl.

This is a egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.

Wish you good luck and a good appetite!

1. Recipe Spätzle from Germany

If you have any questions about the recipe, please use the comment function at the bottom of the page to report them directly. I am happy!

Spaetzle – Spätzle

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1228
Total Time 45 Min.

Simple instructions for preparing spaetzle.

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Freshly prepared spaetzle as a side dish.
Spaetzle German Noodles Spätzle Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

30 Min.

Ingredients

Make your own Spaetzle

250 g Flour (The flour please freshly sieve…)
4 pinches Salt (I use natural stone salt or Himalaya salt)
4 pinches Pepper (I use white pepper.)
4 pinches nutmeg
3 pc eggs
80-100 ml warm water (or mineral water)

Finish Spaetzle in the Pan

50 g butter
4 pinches Salt (I use natural stone salt or Himalaya salt)
4 pinches Pepper (I use white pepper.)
4 pinches nutmeg
1/2 bunch Parsley

Instruction

Prepare Spaetzle

Prepare dough

Place the ingredients for the dough in a bowl in the order given, stir and beat with a wooden spoon.

The spaetzle dough should throw bubbles.

Prepare cooking water

Boil water in a large pasta pot and season with salt.

Prepare Noodles

Spread the prepared dough either over a moistened wooden board, with the Spaetzle slicer or with the Spaetzle press into the boiling water.

Drain Noodles

Remove the floating spaetzle from the pot and cool quickly in cold water.

Drain quickly.

Finish Spaetzle in the Pan

Finish

Foam the butter in a hot pan.

Pour the prepared spaetzle into the pan, finish with salt, pepper, nutmeg and finely chopped parsley, toss and arrange.

2. Nutritional Information

3. Spätzle Info and Regional Specialties

We still know the popular domestic pasta under the names, Spätzla, Spatzen and Spätzli. It is a Swabian or Alemannic pasta in an elongated shape.

The related Knöpfle are rather round in shape and are at home in the region of Baden-Württemberg and in Bavarian Swabia. In Austria, this pasta is called Nockerl.

These are egg pasta made from fresh egg with an irregular shape. The surface of this pasta is rough and porous, it absorbs sauces well.

The production: The beaten, tough dough is scraped in the traditional production over a Spätzlebrett (wooden board) directly into the boiling salt water.

Depending on the consistency of the dough, the Spätzle plane produces short Knöpfle or elongated Spätzle.

Another variant is the preparation with a spaetzle press.

The Spätzlehobel has proven itself, so the Knöpfli can be prepared successfully!

Preparation tip from chef Thomas Sixt

4. More Recipes and matching Dishes for Spaetzle

Cheese spaetzle in the oven form © Foodfotograf Thomas Sixt
You can quickly prepare cheese spätzle.
Boeuf a la mode served with side dishes
German Pot Roast “Böfflamott” with Sauce and Spaetzle.

5. More Ideas for Side Dishes

Comments, Cooking Questions and Answers

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