Spaetzle Recipe for Original German Noodles named Spätzle

Freshly prepared spaetzle as a side dish.

OTHER LANGUAGES: German

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!

Käsespätzle nahaufnahme, angerichtet mit Salat.

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!

Freshly prepared spaetzle as a side dish.
Print Recipe
5 from 10 votes
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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Pasta Rezepte, Side Dishes
Cuisine: Bavarian Recipes, German Recipes
Keyword: Glutenfreie Rezepte
Servings: 2 Portions
Calories: 1228kcal
Author: Thomas Sixt
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
Instructions
Prepare Spaetzle
  • 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.
  • Boil water in a large pasta pot and season with salt.
  • Spread the prepared dough either over a moistened wooden board, with the Spaetzle slicer or with the Spaetzle press into the boiling water.
  • Remove the floating spaetzle from the pot and cool quickly in cold water. Drain the spaetzle quickly.
Finish Spaetzle in the Pan
  • 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.
Notes

2. Calories and Nutritional Value Spaetzle

Nutrition Facts
Recipe for german Spaetzle Original Spätzle
Amount Per Serving
Calories 1228 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 32g200%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 382mg127%
Sodium 2022mg88%
Potassium 396mg11%
Carbohydrates 117g39%
Fiber 5g21%
Sugar 5g6%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.

3. More Recipes and matching Dishes for Spaetzle

German Cheese Noodles named Kaesespaetzle
German Roast Beef Steak named Zwiebelrostbraten
Bavarian Roast Beef named Boeuf à la mode or Boefflamott
German braised and stewed Roast Beef with Noodles
German Sauerbraten – Marinated Pot Roast
German Roulade Recipe - Beef Roulades
Beef Goulash
German Goulash
Pork Goulash

OTHER LANGUAGES: German

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