Spaetzle
Traditional German Spaetzle – A Comforting ClassicWhile Italians are known for their pasta, the Germans have Spaetzle—a beloved, rustic egg noodle with a tender, slightly chewy texture and charmingly irregular shape. Found throughout Germany, Austria, and parts of Switzerland, Spaetzle is often described as a cross between pasta and dumplings. The smaller version, Knöpfle (meaning “little buttons”), is just as delicious and versatile.There are several traditional methods for shaping Spaetzle: the knife-and-board technique, a Spaetzle press, or a Spaetzle plane. In this recipe, I’ve opted for a classic Spaetzle maker, which ensures consistently soft noodles with minimal effort.The best part? This dough is incredibly forgiving. Because Spaetzle is meant to look rustic and homemade, there’s no pressure for perfect form. Whether you serve it as a side with gravy-rich meats or pan-fried with cheese and onions, Spaetzle is a hearty, comforting staple you’ll turn to again and again.
Equipment
- Spätzle maker or -plane
Ingredients
- 400 g wheat flour
- 4 large eggs
- 10 g salt plus extra for cooking water
- 30 ml canola- or sunflower oil
- 120 ml water plus extra
Instructions
- Mix the Spaetzle Dough:In a large bowl, combine:400 g all-purpose flour4 eggs10 g salt2 tablespoon neutral oil (e.g. sunflower or canola)120 ml waterBeat with a wooden spoon until the mixture becomes dense, smooth, and elastic. The dough should resist a little at first—this is normal. If it's too dry to beat properly, gradually add a splash of water at a time.Tip: Stop mixing when the dough is lump-free and small bubbles begin to form. It should be thick, not runny.Let the dough rest while you prepare the cooking water.
- Boil the Water for Cooking:Bring a large pot of water to a boil and add some salt.
- Shape and Cook the Spaetzle:Place your Spaetzle maker securely over the pot of boiling water. Fill the hopper or upper compartment with a portion of the dough.Using the tool according to its instructions, press or slide the dough into the water. Small noodles will drop and quickly begin to cook.No Spaetzle maker? Use a wooden board and knife to cut small strips of dough into the boiling water.
- Remove the Spaetzle as They Float:Cook the Spaetzle for 1–2 minutes, or until they float to the surface. This is your sign they are done.Use a slotted spoon to lift them out and set them aside in a warm bowl. Continue shaping and cooking the remaining dough in batches.Keep warm: Cover the finished Spaetzle with foil or place the bowl over a pot of simmering water to keep them warm until serving.