5 Ingredient Spaetzle Recipe (2024)

FAQs

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium.

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

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.

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally "little sparrow". They are also known as Knöpfle (diminutive of button).

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

What wine goes best with spaetzle? ›

The richness and intensity of the cheese, combined with the soft, comforting texture of the spätzle, requires a wine that can balance these strong flavors without overpowering them. A dry German Riesling would be an excellent choice for pairing with Käsespätzle.

If you mix the batter too little it does have a similar consistency to dumplings. If you mix the batter sufficiently and to the right consistency the end product will be “rubbery”. Spaetzle is meant to have a somewhat rubbery consistency once cooked, not soft and squishy.

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top.

I don't recommend using a box grater as the result can be a huge frustrating mess. Anything with larger holes and something to push the batter through will work. To make noodles with the traditional board and knife (or scraper) wet the board then pour a small amount of batter on one end.

for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts. Basically, they eat them as open-faced sandwiches.

When dining with Germans, be especially mindful of proper manners. They eat continentally—with the fork in the left hand (tines down) and knife in the right hand throughout.