Spaetzle

Spaetzle, a simple fresh pasta made with just flour, eggs, milk, and salt, is popular throughout parts of Europe. It’s quick, inexpensive, and supremely comforting.

Spaetzle

Spaetzle, literally translated as “little sparrows,” are small squiggle-shaped pieces of pasta made with just a handful of pantry ingredients. It’s an inexpensive and supremely comforting dish that can be tossed together in less than 30 minutes. And, because it utilizes a nifty and unfussy technique to shaping the squiggles (spoiler alert: you’ll need a colander), it requires no fussy rolling or shaping. Originally published December 22, 2014. Angie Zoobkoff

What Exactly Is Spaetzle?

Before we say anything else, let’s just be clear on what spaetzle is and is not. When made properly, spaetzle is a light and pillowy pasta dumpling of sorts that comes together from just flour, eggs, and milk. Spaetzle isn’t difficult or expensive to make, although—we’re just going to come right out and say it—it can be a touch tricky to make. Not tricky in a don’t-bother-making-it sorta way. Tricky in a just-be-warned-things-may-get-a-little-messy way. Because of this fact, we’ve tweaked the recipe below with as many tips and tricks for spaetzle novices as we can think of, but if something comes up, simply ask us your question in the comments below. While the spaetzle-making process itself can get a little messy, the result is a worthy, not to mention inexpensive and weeknight-friendly, venture.

Spaetzle

  • Quick Glance
  • 10 M
  • 25 M
  • Serves 4

Special Equipment: Spaetzle maker or colander (not a sieve)

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Ingredients

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  • 2 cups all-purpose flour
  • 3 large eggs, lightly beaten
  • 2/3 cup whole milk, plus more as needed
  • Pinch sea salt
  • Pesto or melted butter or brown butter, for serving
  • Freshly ground black pepper

Directions

  • 1. In a bowl, whisk together the flour and eggs and then slowly add the milk, whisking all the while or switching to a dough hook on a stand mixer or a wooden spoon. Add the salt and combine. The batter will most likely be thick and sorta sticky.
  • 2. Bring a large pot of salted water to a boil over high heat. Carefully hold a spaetzle maker or colander over the boiling water and dump the spaetzle batter into it. With a spatula, press the batter through the holes in the maker or colander. If you’ve got someone else at home who you can holler at to come and help you, that’s spectacular because this works unspeakably better if one person holds the spaetzle maker or colander and the other pours the spaetzle batter. This will produce little squiggles of pasta, which will float to the top of the water when they are done, which ought to take a couple minutes. (Some spaetzle may float to the surface right away, but go ahead and let them gently simmer for at least 1 1/2 minutes.)
  • 3. Scoop out the spaetzle with a slotted spoon and place in a bowl.
  • 4. Toss the spaetzle with the pesto or butter and season with salt and pepper to taste.

Recipe Testers Reviews

Spaeztle is a staple in my husband’s German family. Since I had never made spaetzle before, I was really interested in trying this recipe. I was cooking for 15 people at a family dinner, so I doubled the recipe. This recipe doubled easily and worked beautifully. My husband’s family loved them, even my mother-in-law.

The consistency of the batter should be like a really thick pancake batter, too thick to pour off a spoon but thin enough to fall off a spoon. Mixing took about 20 minutes, and the cooking took about 40 minutes. I chose to use a spaetzle maker I had been given instead of a colander. I did try one batch in a small colander but found it to be a little cumbersome.

The spaetzle must be cooked in smaller batches so as not to crowd the pot, and the pot should be kept at a slow boil. This keeps the spaetzle separate, allowing them to be removed from the pot easily when done. Doubling this recipe easily made enough for 15 people and there was even a little left over. Some of the spaetzle are done almost immediately, floating to the surface within 30 seconds of going into the boiling water, but for the most part, it takes a couple of minutes for the all the spaetzle to rise to the top. I placed them on a towel-lined baking sheet to absorb any excess water and tossed them with brown butter, salt, and pepper, as is traditional.

Because this is so easy to make that you'll be making this dish on a regular basis, I would recommend investing the $20 or $30 for a spaetzle maker. It really does make the process go faster.

I love spaetzle. I'm from a Bavarian family and have had it both at home and in Germany. It's definitely a comfort food. Sprinkle it with a little cheese, and it's hard to go wrong. This spaetzle recipe came together very easily and of course uses kitchen staples.

The dough was thick and sticky—getting a smooth dough was not going to happen. I don't have a special spaetzle maker, so I used my colander. I didn't think about the fact that it had graduated size holes that made cooking slightly challenging. In the past, my dad made homemade spaetzle makers by poking uniform holes in the bottom of a plastic milk jug. My colander was awkward to hold, and it was hard to get the thick, sticky dough through. The more I pressed the dough and worked it, the thicker and stickier it got. So after the first batch, I ended up adding about 1/4 cup more milk. This helped just enough to allow the dough to pass through the holes.

The spaetzle cooked very quickly once in the water. It only took 30 seconds or so. I stopped every couple minutes to scoop. There didn't seem to be any adverse affect to the consistency by leaving them in for a minute past initial float.

Once I had cooked the entire batch, I browned some butter in my Dutch oven and tossed the spaetzle back in. I seasoned with salt and pepper and served with a bit of grated Romano on top. My family all devoured it!

Tomorrow the spaetzle will be the "noodle" in my chicken noodle soup. Love that!

I've been making spaetzle since the mid '90s and this recipe is fairly simple. For many years I rolled and punched each one by hand, but thought I'd try the colander method, which is a vast improvement. Place the colander over the water and quickly add the batter; otherwise, you may end up with a huge mess. Do this in batches; don't dump all your batter in at once or it will crowd the pot, and some of your noodles will overcook.

You may have to rinse the noodles with cool water to keep them from sticking together as you cook the other batches. I made brown butter with sage and put just a slight crisp on the noodles in the butter, as I don't like to just pour the melted butter over the noodles, but that's my preference.

I've long had a spaetzle "lid" that fits over a pan, but I'd never got around to using it. When this recipe showed up, I decided it was about time that I put it to use. This is an easy spaetzle recipe with great results!

The batter is quick to put together. The result is a very light pasta dumpling that can be used in many ways. I tried using it in a couple different dishes. First, I tossed it with some warm sage-infused olive oil and sprinkled it with grated Parmesan cheese. Second, I tried it with leftover pork tenderloin and the luscious pan juices from the pork. These would be great tossed with pasta sauce, added to soups, even incorporated into a pasta salad. They'd be great browned in a little butter and served as a side instead of potatoes or rice.

I just found my spaetzle maker, so it was a treat to make this spaetzle recipe. It was difficult to whisk the milk into the flour and eggs; I think a spatula would have worked better.

The spaetzle were light. We settled for butter, salt, and pepper on the finished spaetzle—a hardship for sure! Next time I would add a little nutmeg, which amps up the flavor.

I could not believe how simple this spaetzle recipe was to make! I've always loved spaetzle, ever since gorging on it almost continuously while traveling through Germany for a week. It's been popping up on a lot of hip menus lately, which has just fueled my love for the squiggly little noodles.

The dough for the spaetzle came together in 5 minutes, and I let it sit for about 30 minutes while I prepped the other ingredients. The dough was incredibly sticky, like glue. I used a large-holed grater to drizzle the dough into the water. From what I've seen, a spaetzle maker is just that with a feeder tube on top of it. Smearing the dough over the holes with a spatula did the trick perfectly.

I sautéed the spaetzle with caramelized onions, kale, whole grain mustard, butter, and chicken and it was probably one of the tastiest and easiest meals I've made lately. Once everything else was good to go, the only step needed to elevate the spaetzle to a heavenly dish was to brown them up in plenty of butter and toss with the rest of my accoutrements. All in all, the whole meal probably took about 40 minutes, prep time included. I would log this in my weeknight meals folder and continue to experiment with the endless possibilities for serving spaetzle.

Had I not selfishly eaten more than my share of this recipe, I believe this would have been the perfect amount for 4 people as a side to a main or incorporated into the main dish.

It really helps when you make this recipe to have a spaetzle maker, but it can be done in a colander with fairly large holes. If you're making the spaetzle without a spaetzle maker, then it helps to have another person assisting you when you scrape the dough into the boiling water.

The recipe can be assembled and mixed in about 5 minutes. The batter is fairly hard to mix with a standard whisk once the milk is added, so I would use either a dough whisk or simply a wooden spoon. The batter had the appearance of a thick, lumpy cake batter. The scraping and cooking took about 8 minutes for a total time of about 13 minutes.

Just like when you cook pasta, the only way to know if the spaetzle are done is to taste them. After the spaetzle were cooked through, I tossed them in a couple tablespoons butter and seasoned them with pepper. The water I cooked the spaetzle in had been thoroughly salted, so no additional salt was needed.

I've never made or even eaten spaetzle, and I was pleasantly surprised by how easy they were to make. I was also pleasantly surprised with the flavorful, rich noodles that I was able to make in just under 30 minutes. I added a touch of brown butter (well, more than a touch, but they only would have needed a tiny drizzle) to the finished spaetzle and ended up with a side dish worthy of repeating again and again.

The recipe made a lot of spaetzle. We had enough for dinner for three of us (with second helpings for the kid) along with a couple leftovers for lunch. The consistency of the batter was very, very thick. It reminded me of a thick quick bread or muffin batter. I added 1/2 teaspoon flaky sea salt to the batter. It was just enough, though we added a bit at the table. It is hard to add “salt to taste” to a batter that you are going to cook. Are you supposed to add until the batter tastes salty? Use other recipes for reference? Can you tell this is a pet peeve of mine? It was hard to “whisk the flour and eggs together,” as the batter didn’t really come together at all until I had most of the milk mixed in. I put the colander on a plate before I poured the batter in, which turned out to be a good thing. By the time I got all the batter scraped into the colander it was oozing out the bottom. There was a lot of juggling to get the batter in the colander and over the boiling water without dribbling batter all over. It was sort of chaotic for a few minutes, with batter running out of the bottom of the colander, water boiling, and spaetzle floating to the top of the water. I stopped halfway through to put the colander down and fish out the spaetzle that were floating, which was all of them at that point. I don’t know if it was necessary to do this, as the directions weren’t specific. My spaetzle floated almost immediately. I’m not sure if they even sank to begin with. There was no direction on how long to cook them, just until they floated. Most of them probably got about 2-4 minutes to cook. It took me 8 minutes total to cook them all, with a stop in the middle to remove the first batch. It was a little chaotic there for a few minutes, so I don’t know how long it actually took. The colander worked fine for making the spaetzle, as far as I know. It was a bit messy, but the noodles were little squiggles, like pictures I have seen of spaetzle.-An extra set of hands would have helped for the cooking stage. I wasn’t sure if the boiling spaetzle needed to be stirred, but I didn’t have the hands to do it. I stirred them briefly when I stopped to scoop out the first batch. Make sure your pan is larger in diameter than the colander. Mine wasn’t quite big enough and I had a few dribbles of batter down the back of the pan and down into the burner. Don’t make this the day after you spent an hour scrubbing your stove to pristine brightness. Batter will dribble and cook onto the stovetop. Clear the entire cooktop before you start. You need room to set down the colander. And a plate to set it on. A fair bit of batter oozed out as I was filling the colander and when I set it down in the middle of the cooking process. After I had used the rest of the batter, I held the colander over the boiling water and had my son hold up the plate so I could scrape that batter into the colander. I was afraid some of the spaetzle would overcook with all of my juggling. They did not. None of them were mushy –not even the leftovers. I added browned butter for serving, which I made before I started mixing the spaetzle. Do NOT attempt to cook the spaetzle and keep an eye on browning butter at the same time. I used about 2 tablespoons brown butter in the spaetzle. I think 1 tablespoon would have been enough. Wash the dishes right away, or set them to soak in a sink of soapy water. I filled everything with water to soak, but the outside of the pot and the colander got crusty while we were eating. It took a bit of elbow grease to get all the thick, gummy batter washed off of everything. I wiped down the stove quickly right after cooking and did a more thorough cleaning after the stove cooled down. Given the state of the dishes, I was glad I had done a preliminary wipe down of the stove.

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Comments

  1. Use cold water to rinse off batters and Sourdough Starters instead of hot. With hot water you are cooking the batter onto your dish. After a cold rinse, then wash as usual. Also my colander fits perfectly over my stock pot so I just pour the batter and stir with two chopsticks held in one hand. Be quick or you’ll steam the batter in the colander!

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