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.
This recipe is great and really easy! I used a veggie pan for the grill that has 5/16 inch holes and a plastic deli container I cut the bottom out of, I’ve made speatzle before using the box grater and spatula and that was a little messy and more time consuming. Very little mess and easy clean up. Served it in some amazing Hungarian goulash.
Fantastic!
Delicious ❤
I forgot to mention I always fry them in butter until they start to have a more toothy feel. (Like Aldente pasta) Also, although most people do not grind their own spices, if you toast some nutmeg and grind it in a mortar, the spaetzle is sublime.
I have also been making this for some time but have not made it with milk. I will try it. As for the pronunciation…depending on what region you are in, Germans use both pronunciations. I love it with pickled red cabbage and Schweinhaxe (pork knuckle). If you don’t want to make your own red cabbage, “Aunt Nellies” brand in the jar is very good.
Wunderbar! We love Spaetzel I and never knew the receipt could be so easy to make, of course the trick getting it through the colander into the water and then fried might take some practice. German food is my favorite, we lived there 3 years.
I was always reluctant to make spaetzle because I don’t have a spaetzle maker and it seemed messy, but I used the back of a coarse Microplane grater, which perched perfectly on the side of the pot of boiling water, and it was so easy and not messy at all. The spaetzle were light and fluffy and just as good as the ones from my favorite German restaurant. Thank you for the inspiration and recipe – I’ll be making these often!
After years of making spaetzle, I have found it is much easier to boil the spaetzle ahead of time, even the day before. Refrigeratorate it. Then, just before serving, sauté it in the butter. The cold spaetzle is less likely to stick to the pan, and will sauté nicely.
Oh my German grandma would make these I can’t wait to make this.
I can’t wait to try this. Can you add more German recipes. My grandma and Grandpa were German. When my Grandma passed her recipe book came up missing. Very sad. I would love to see more of your grandma’s recipes because this sounds like my grandma’s spaetzle. Thank you!