Spaetzle Recipe for Original German Noodles named Spätzle

Freshly prepared spaetzle as a side dish.
Spaetzle are a traditional German noodle and side dish.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

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.

Spaetzle, Knoepfle and Nockerl are egg pasta from fresh egg with an irregular form. The surface of this noodle is rough and porous, it absorbs sauces well.

How to cook Spaetzle: The whipped, tough dough is scraped in the traditional production over a Spätzle board (wooden board) directly into the boiling salt water.

Depending on the consistency of the dough, the spaetzle slicer produces short buttons or elongated spaetzle. The recipe presented here is a Bavarian-Austrian joint production and brings you delicious Spaetzle on your plate.

Wish you good luck and a good appetite!

Cheese spaetzle close-up, served with salad.
Delicious cheese noodles named cheese spaetzle can be found elsewhere on my website, here served with leaf salads.

1. Spaetzle Recipe 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!

Recipe for german Spaetzle Original Spätzle

Simple Spaetzle recipe, Spätzla, Spatzen, Spätzli, Nockerl, Knöpfle as a side dish prepare yourself. An instruction by professional chef Thomas Sixt.

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

Prepare Spaetzle

  1. Place the ingredients for the spaetzle dough in a bowl in the order given, stir and beat with a wooden spoon. The spaetzle dough should throw bubbles.
  2. Boil water in a large pasta pot and season with salt.
  3. Spread the prepared dough either over a moistened wooden board, with the Spaetzle slicer or with the Spaetzle press into the boiling water.
  4. Remove the floating spaetzle from the pot and cool quickly in cold water. Drain the spaetzle quickly.

Finish Spaetzle in the Pan

  1. 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.

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