German Spaetzle are not only popular in the South of Germany, Swabia, you might have heard about them too. But do you know how to make them? Spaetzle are enjoyed a lot with meat dishes and gravy such as Rinderbraten or Gulasch, Rouladen or pork roast – Schweinebraten. German Spaetzle are my favorite side dish. It is not really a pasta, it is more a tiny dumpling.
But do you know what the word means? It literally means “little sparrows”. German Spaetzle are originally from Baden-Württemberg, the region around Stuttgart, Karlsruhe and Freiburg. Some call Spaetzle little dumplings, but I prefer to refer to them as noodles. German Spaetzle and salad is considered to be a whole meal especially when served as cheese Spaetzle with fried onion rings. Or together with a lentil soup – delicious. The Spaetzle maker helps to make them at home. Just make the dough and pour it through the movable upper part of the board. Happy Cooking!
Order a German Spaetzle Maker here
Ingredients (serves 4) German Spaetzle
2 cups flour (wheat, all purpose) – or 250 g flour
1 tsp salt
1/4 tsp ground nutmeg
1 cup water or mineral water – 1/4 l water
Cooking Instructions German Spaetzle
- Mix the flour with half of the salt and the nutmeg.
- Add eggs, mix them in with a fork.
- Pour in water while stirring constantly with a large spoon until dough is smooth.
- Bring water to a boil in a big pot, add remaining salt.
- Set the Spaetzle maker over the boiling water and by going back and forward with the machine, press the dough through the wholes, a few tablespoons at a time, directly into the boiling water.
- Stir the Spaetzle gently to prevent them from sticking together.
- Boil them briskly for 5-8 minutes or when they are floating on the surface, they are done.
- Drain them through a sieve.
That’s all, it is not that complicated. If you like to buy them dried – click here to buy them online