Granny’s German Spaetzle is an authentic spaetzle recipe passed down in a German family for generations. Make it with or without a spaetzle maker.
This recipe comes from my Granny. Her parents immigrated to the United States from Germany and this is the recipe they brought with them. Spaetzle is a small, soft dumpling/pasta that originates in the regions of Germany, Austria, Hungary, and Switzerland.
What do I do with spaetzle noodles?
Spaetzle noodles can be dressed up just like any other pasta with sauces and additional ingredients, or it can be served plain or sautéed in a little bit of butter. It’s a versatile little dumpling that can be as fancy or as simple as you’d like.
What is a spaetzle maker?
A spaetzle maker is a convenient device usually made of metal that’s sole purpose is for the making of small dumplings known as spaetzle. The metal plate has holes in it that you pour your spaetzle batter through directly into boiling water. You can find an abundance of spaetzle makers on Amazon. While convenient, you can use alternative devices for making spaetzle that you probably already have in your kitchen.
How do I make spaetzle without a spaetzle maker?
Absolutely! All you need is a metal kitchen device with holes in it. A colander or cheese grater plane will work great. Just hold the device over a pot of boiling water and pour your batter through. Sometimes it helps to use the back of a spoon or ladle to help push the batter through the holes.
I have been making spaetzle sporadically for years. This is by far the best recipe I have used. Your instructions for making the spaetzle really helped me. I used my box cheese grater lid and the back of a ladle like you suggested. It was the easiest and least messy experience I have had. I had a bowl and a slotted ladle near the pot to scoop the cooked noodles into. I am so happy that I can make spaetzle anytime I want now.
Hi I have not tried your recipe, although I have no doubt it is good. I am from Germany (Swabia where spaetzle originated) and the original recipe doesn’t call for milk. I make my spaetzle with a small amount of water and eggs only.
I think you are an excellent cook, and I watch you often. Love how you make everything you cook look so easy!
I’m also from Germany and this recipe is great.
My grandmother mixed these with Sautéed cabbage seasoned with onion, salt, pepper and caraway seed. Fabulous!!
This sounds alot like helushki the Polish dish with pasta, cabbage, onions and garlic…
Thank you so much!!! My grandma was german and made this often. Can’t wait to try it.
Delicious, thank you for sharing your family recipe. We ate it all up!
My granny and mom always
made these in the broth of home made chicken soup. Our family and friends have loved it for generations!
plan on doing this today I think it would go great with my chicken and dumpling recipe too
OK tried it in my chic and dumplings left out the nutmeg and added pepper, it made a very nice thick soup but they pretty much dissolved most of it but all in all it was very good, will the nutmeg version next but will stick to regular dumplings, love your show I get so many wonderful ideas thank you POLLY
I put my spaetzel batter onto my pizza pan (that’s sitting on the pot of boiling liquid)and use a rubber spatula to press it through the holes.
Genius. I have Spaetzle maker but have also improvised using a colander. I will have to try my pizza pan next!
Thank you for this delishious new treat. I had never had spaetzle until I made some myself using your recipe. The noodles came out perfect, soft and buttery, with just a hint of the nutmeg taste. I used mime as the base for my sauerbraten. My family loved it.
Nice, recipe and comments. Grandma didn’t use parsley or nutmeg sounds like a good addition. Fried onions in butter a must.Been making it for many years using the spaetzle press. Also Great grandma, both from Stuttgart early ’20’s, seemed to be a labor of love their biggest complaint was the effort needed beating of the dough. Could not locate their recipe, similar ingredients but method different. Next morning always a treat fried spaetzle and eggs.
try frying the leftover spaetzle in butter, then mix with cottage cheese, more butter, and lots of flaky salt. i do this with bowtie pasta, but i think spaetzle would be nice with this.
Try frying with ricotta cheese instead of cottage…and use fresh black peppercorns and pink hemmelayan sea salt with your butter. Just a suggestion.
The idea of leftover spaetzle with eggs for breakfast is GENIUS, John! Is there any particular style of eggs you recommend? I was thinking of mixing with scrambled eggs or possibly frying a little finely diced sweet onion in butter, adding and frying the spaetzle, scrambling the egg whites until still moist the stirring in the yolks to combine and heat through before serving immediately.
Just add some butter to frying pan, add spätzle and pour beaten eggs over them. Mix and fry until eggs are done. Adding cheese makes it even better. I’m german and that’s how we made it.
Have u tried it with duck egg?? It’s a bit more ” luxurious” lol than the regular chix egg…usually u can find either duck egg or quail eggs in your local global/ world markets. Either that or your local farmers markets should have them around this time of year. I’ve had the chix and the duck egg..I have to confess I haven’t had the quail egg within yet…but I’m still young lol 😆
You can also make “Kaesespaetzle” . Mix with sauteed onion and good cheese and pop into the oven. So good!
My German/Irish grandmother made spaetzle all the time but just scraped small teaspoons off into the boiling water. A great side dish with pork chops. She pronouned it “spetz-u-lah”. The colandar method was tedious, but made beautiful spirals; I just scrape small bits into the water. I added the fresh, chopped parsley and nutmeg, but did not notice much taste difference. Our recipe used 2 less eggs, but I have seen up to 8 eggs used. Sauteed in butter and onions with parsley, it is delish. I loved the video showing how to make it.