Spaetzle German Egg Noodles

Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spaetzle machine.

There are two kinds of Spaetzle: button-shaped/Knoepfle and elongated noodle alike. Spaetzle is not only just popular in Germany, but also in Austria and Switzerland. Spaetzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured Spaetzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir-fry the plain Spaetzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch. Find Monday Mouthful Spaetzle by Chef E and Mindy .

  1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
  2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil. Set the Spaetzle maker over the pot. Scoop the batter in and crank the handle to have the button-shaped Spaetzle fall into the boiling water.
  3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won't stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.


nath 19/5/09 10:25

visit and bring perkedel for you :)
it's a new recipe for me, can I substitute the german flour??

Happy cook 19/5/09 12:03

I have heard about this dish from hubby a lot, nevr had them, this looks so so yumm.

Dajana 19/5/09 12:12

I made spaetzle for the first time a couple of months ago, and I liked them a lot.
I added spinach to the dough, so they were green, and then seasoned them with Speck and cream. Awsomely delicious.

Passionate About Baking 19/5/09 14:00

Hi Angie,
This looks very delicious. It's something like a pasta is it? It doesn't look too difficult... Have you stopped baking? I haven't seen much of your bakes lately. :)

doggybloggy 19/5/09 14:16

finally someone that knows that the spaetzle they are talking about...this looks great - exactly how my german girlfriend would approve

Anonymous 19/5/09 14:20

I love Spaetzle but have yet to make a homemade one. Thank you for sharing your recipe!

Chef E 19/5/09 16:36

Cool I like your post...and I had fun making it, but have not ever heard that meaning before, in class or in any of my books. We all have our own way of making it. I wonder why some feel if we do not create it exactly as it probably originated; then it is not worthy? We would not have our 'family foodways' as we have, as each region, or families have made changes through out the years...

My German teacher taught us they were like little cork screws. I love your spaetzle gadget, as I had to use a spoon, and eventually my hand to press it through :)

Thanks for coming over...

pigpigscorner 19/5/09 16:51

I've heard of Spaetzle at Chef E's too! Interesting, I might try to make some soon!

Fearless Kitchen 19/5/09 16:57

Spaetzle are really popular in parts of this country too, but I've never made them. Thanks for posting!

Angie's Recipes 19/5/09 18:37

You can use AP or bread flour instead.
Can't image everyone just followed the traditions and made the exactly same food. How boring would be that in Food&Bev. world? For the gadget, well, if Spaetzle would not be served regularly, then a spoon would even be more ideal. It's really not fun to clean and polish the stainless steel.
@Passionate About Baking
Oh dear, I did bake, but pretty often just chiffon cake.
I definitely would love the spinach Spaetzle.
@Happy cook, 5 Star Foodie,doggybloggy, pigpigscorner, Fearless Kitchen
Thank you, my friends!

Angie's Recipes 19/5/09 21:06

About the name of "Spätzle". I checked around on some German pages and consulted with my husband, who unfornately has no idea about food.
They first called it "Spätzle", then "Spatzen", which implies "larger". Somehow Spätzle is more popular.
Spaetzle is a southern German dish from the Swabian (Stuggart area) region. The Stuttgarter have a reputation for being practical and realistic. "Besser den Spatz in der Hand als die Taube auf dem Dach" ( something like "one sparrow in hand is better than one dove in roof" in English ), a saying explains almost about that.
"Spätzle", "Maultäschle", "Flädle" (dumplings and pancakes in Stuggart), they all have the similar hint: big offer with small price. "Spatz und Spätzle" has even become a slogan of many restaurants.
In case you want to check it out, here are two articles that you might find interesting.
Usprung der SpätzleReich mir mal die Spätzle, Spatzl

Reeni♥ 19/5/09 21:57

These look so good!! I want to dig right into that plate of delicious!!

Chef E 20/5/09 00:04


I love learning the history! I never really been big on German food, so I stayed away from most of it. My mom would make kraut, and that was it. Otherwise I think I blocked out what that German teacher tried to teach us! I always thought of spaetzle as mac & cheese, and after kids I never wanted to see it again, lol, I am going over there and read it now!

Anonymous 20/5/09 02:14

I wish I had that gadget! so cool...
I've never yet tried fresh hand-made pasta before...I think I'm missing out!

lisaiscooking 20/5/09 18:56

Your spaetzle looks great! I'd love to try making it.

Jessica604 21/5/09 00:59

I love spaetzle! I love that it is so simple, but has a technique and history behind it. I actually walked into a culinary store looking for a spaeztle maker about a month ago, but wound up walking out with other kitchen stuff. :p I think I'm going to try making the noodle kind soon, poached then sauteed in butter. Thanks for the ideas!

Jessica604 21/5/09 01:02

Angie, one thing that I keep neglecting to let you know about - whenever I browse your site, there is always an error message that pops up and "aborts" the action, i.e. ends up closing the window. At first I thought it was just my home computer, but I've had problems with it at work and on other computers. Just wondering if you've had people with the same problem?

Anonymous 21/5/09 05:11

hey angie! yup, kabocha is like a Japanese pumpkin. It's lovely! try it!

Angie's Recipes 21/5/09 06:02

Me neither a fan of German food. I wonder why they like potato and sausage that much. According to my parents-in-law, I am picky with food since I don't eat this and that. :-))))
Thank you for informing about the "error" message, I wonder what that is. I will double check it.
Did any other friends also encounter the same situation?
Got it. Thanks!

Berni at Yo-yonomore 21/5/09 08:42

Wow this looks delicious. I love making my own pasta, I'll have to keep a eye out for a Spaetzle maker.

pigpigscorner 21/5/09 10:23

Hi Angie, I have no problems visiting your site!

Ivy 21/5/09 10:38

Although we don't have spaetzle in Greece I brought some from Switzerland and cooked them with a Swiss sausage and they were delicious.

Angie's Recipes 21/5/09 20:30

You could try with pressing the batter with a spoon through a colander. It should work too.
How are you today? Have you recovered from the flu?
Thanks! I've tried entering the page without using my google account, it worked. I hope the problem was just temporary.

Geanina Codita 23/5/09 17:38

Il tuo blog trasmette molto calore, molta della bellezza in una sola parola di vita. Invia buoni pensieri a voi!


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