Want more German recipes? Try German Red Cabbage and Rouladen!
Why I love this recipe:
Family Connection: One of my birthday meals of choice growing up was Rouladen, Red Cabbage and Spaetzle. My dad lived in Germany as a young adult and brought a love of German culture and food to our family. We have good German friends who taught my eager to learn mother how to make some German classics, and she passed that knowledge on to me. Fun and EASY: Spaetzle means “little sparrows” they’re the most recognizable German starch to serve with an authentic German meal. They’re fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk. Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.
How to make Spaetzle:
Mix Dry Ingredients: Combine flour, salt and nutmeg in a bowl. Mix Wet Ingredients: Whisk eggs until they are well beaten, then add milk to eggs and blend together. Make a well in the middle of the flour mixture and pour the egg mixture into it. Mix until a soft dough/paste forms. Allow dough to rest for 10 minutes, covered with a hand towel. Form and Boil Spaetzle: Bring 2-3 quarts of lightly salted water to a boil. Scoop about half the batter into a Spaetzle maker, or use a spatula and grater or conader and press the batter through the large holes, straight into boiling water. They will look like little dumplings. Scoop out once they float to the top (2-3 minutes) using a slotted spoon. Drain in a colander and put in a bowl. Repeat with other half of dough. Toss with butter and serve warm, or for a final authentic step, sauté in a hot large fry pan with melted butter, flipping once, until crisp on both sides. Sprinkle with chopped parsley as a garnish.
Variations:
Bacon and onions: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before tossing in the Spaetzle. Kaesespaetzle (German Mac & Cheese): Layer the still warm Spaetzle in a baking dish with shredded Swiss cheese between each layer, and then bacon and sauteed onions sprinkled on the top layer. Preheat oven and bake at 375 degree for about 12 minutes.
Make Ahead and Freezing Instructions:
To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming. I originally shared this recipe February 2021. Updated March 2024.
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