Spätzle

Homemade Spätzle are a delicious side dish to make in the fall and winter. They are perfect with sausages, Schnitzel, a cheese sauce, and more. 

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Spätzle (or Spaetzle) are a soft egg noodle found in German, Austrian, Hungarian, and other cuisines. When we make Spätzle it is usually as a side to German dishes like German meatloaf, Schnitzel, sausages with sauerkraut, Rouladen, or Sauerbraten.

My husband and I both come from German backgrounds and we enjoy making and eating German foods. We make these Spätzle a couple times a year and it's something that we look forward to each time.

I have a Spätzle maker that used to belong to my husband's grandparents, but they are not necessary for making Spätzle. A Spätzle maker does help to make them quicker and make more at one time.

If you don't have a Spätzle maker and don't want to purchase one, you can use a colander with large holes and push the dough through with a rubber spatula. Alternatively, you can simply break or cut off piece of dough with a butter knife, though the finished Spätzle will likely be a little bit larger this way.

You can serve Spätzle right out of the boiling water like you would any noodle. Or you can transfer them to a skillet and toss them with some melted butter and parsley, as I did here. This gives them a bit of extra flavor and a little browning which is always yummy.

Spätzle are terrific to serve with dishes that have a gravy or a sauce. You can also toss them in a cheese sauce for a fun twist on macaroni and cheese. We like to have them with whatever meat we are having and then a cabbage side dish like sauerkraut or sweet and sour red cabbage.

Yield: 4-6 servings

Author: Amy (Savory Moments)

Spätzle

Homemade Spätzle are a delicious side dish to make in the fall and winter. They are perfect with sausages, Schnitzel, a cheese sauce, and more.

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• about 1 cup water
• 3 tablespoons unsalted butter
• 2 teaspoons dried parsley

Instructions

1. In a large bowl, stir together the flour and salt. Stir in the egg. Slowly stir in the water, about 1/4 cup at a time until a firm dough comes together.
2. Place the 3 tablespoons of butter into a large castiron or other non-stick skillet on the stovetop.
3. Bring a large soup/stock pot of lightly salted water to a boil. Use your Spätzle maker to form the Spätzle into the water in batches (one layer of Spätzle in the water at a time). Alternatively, you can use a butter knife to cut small pieces of dough into the water, or even push it through a colander with large holes.
4. Let the Spätzle cook at a low boil for about 5 minutes. Use a slotted spoon or spider to remove the Spätzle from the water and place them into the skillet with the butter. Continue until all the batter is used.
5. Heat the skillet and toss the Spätzle and butter together. Stir in the parsley. Serve immediately.

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Slightly adapted from The German Cookbook.

I hope you give these homemade Spätzle a try! Let me know in the comments below.

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Check out these other German-inspired recipes: 

German Sweet & Sour Red Cabbage

German Goulash Soup (Gulaschuppe) 

Hot German Potato Salad

German Egg Pancakes

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