Spaetzle is a special kind of German egg noodle. It is easier to make than traditional Italian pasta. Serve it with gravies or sauces. Add cheese and bacon to the spaetzle for Kaesespaetzle. This is a side dish the whole family will enjoy. Fry it with a bit of butter for dinner, or scramble it with eggs for breakfast. It tastes like a chewy egg noodle. So delicious.
If you are following a keto diet. Chill the Spaetzel overnight before eating it. When you cook the spaetzle, the carbohydrates in the Spaetzle turn into a gelatinous substance that, when chilled overnight between 32 to 39 degrees F (0-4 degrees C), the starch rearranges its structure to be more crystalline. This structure can’t be absorbed by the body, and the starch becomes food for the gut microbiome. It becomes resistant starch lowering the available carbohydrates to about 10g per serving from 33g/servine.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
Key Takeaways:
- Spaetzle Basics: A traditional German egg noodle that’s easier to make than Italian pasta and pairs well with gravies, sauces, or as a standalone dish.
- Versatile Uses: Enjoy spaetzle as a side dish, fry it with butter for dinner, scramble it with eggs for breakfast, or make Kaesespaetzle by adding cheese and bacon.
- Freezing Tip: Double or triple your batch and freeze cooked spaetzle for up to a year (vacuum-sealed) or three months (ziplock bags). Perfect for quick meals!
- Simple Ingredients: All-purpose flour, eggs, salt, and milk or water are all you need. Whole wheat flour works too, though the taste may vary.
- Cooking Process: Use a spaetzle maker, colander, or press to cook dough in boiling water. Once it floats, it’s done—plunge it into icy water to stop the cooking process.
- Serving Ideas: Pair fried spaetzle with German classics like Sauerbraten, sausages, or red cabbage, or sprinkle it with herbs and parmesan for added flavor.
Overview
Spaetzle is a beloved German egg noodle known for its soft, chewy texture and incredible versatility in the kitchen. Unlike traditional Italian pasta, spaetzle is quicker and easier to make at home, requiring only a few simple ingredients: flour, eggs, salt, and milk or water. Once cooked, these pillowy noodles can be served with gravies, tossed with butter and herbs, or transformed into rich dishes like Kaesespaetzle with cheese and bacon. Spaetzle also lends itself well to meal prepping—cooked batches can be frozen for quick dinners or hearty breakfasts. Additionally, for those following a keto or low-carb lifestyle, chilling cooked spaetzle overnight turns its starches into resistant starch, lowering its digestible carb count and supporting gut health. Whether fried to a golden crisp or paired with German classics like Sauerbraten or sausage, spaetzle is a comforting, crowd-pleasing side dish with endless possibilities.
SIS (Simple is Smart) Tip:
Make a double or triple batch of Spaetzle. Freeze the extra cooked spaetzle before any sauce is added or before it is fried in butter. Freeze the spaetzle on a lightly greased sheet pan and portion out into vacuum bags (best) or ziplock bags. Vacuum seal and freeze for up to a year. Ziplock bags for 3 months. Defrost overnight in the refrigerator and fry in butter or serve with your favorite spaetzle recipe.
Ingredients for Spatzle:
- All-purpose flour: I’ve used half all-purpose flour and half whole wheat flour. 100% whole wheat flour will also work. I haven’t tried making spaetzle with gluten-free flour.
- Large Eggs: Use large or extra-large eggs.
- Salt: sea salt
- Milk or water: I use whole milk because that is what we had when I was growing up on the farm. We had milk cows, and their milk was rich and creamy. I’ve made the spaetzle with low-fat milk and water. It doesn’t taste as good to me.
Step by Step Instructions:
- Mix the flour and salt in the bottom of a stand mixer mixing bowl. Make a well in the flour.
- Whisk the eggs and add to the well on top of the flour.
- Add the milk.
- Attach the dough hook to the mixer and mix for 20 minutes. Adjust the consistency for the type of spaetzle press or maker you are using by adding more flour or milk and mixing for another 5 minutes.
- Cook the spaetzle in boiling water by pressing the dough using a spaetzle press, or a spaetzle maker. You can also use a colander with large holes and press the dough through the holes in the colander with a wooden spoon.
- Cook the spaetzle. When the spaetzle floats to the top it is cooked.
- Remove the cooked spaetzle with slotted spoon and plunge in cold icy water to stop the cooking process.
- Drain and use in your favorite spaetzle recipe.
To fry the spaetzle, melt 4 tbsp of butter in a frying pan and add the spaetzle to the melted butter. Toss to coat and continue cooking until the spaetzle is lightly browned. Sprinkle with some herbs and parmesan cheese (optional), and serve.
Serve the spaetzle with Sauerbraten, German sausage, and German Red Cabbage.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
FAQ:
Q: What does spaetzle taste like?
A: Spaetzle has a chewy texture and tastes similar to egg noodles, making it versatile and delicious with many recipes.
Q: Can I make spaetzle gluten-free?
A: While this recipe hasn’t been tested with gluten-free flour, experimenting with a gluten-free blend might work.
Q: How do I store leftover spaetzle?
A: Store leftover cooked spaetzle in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
Q: What can I use if I don’t have a spaetzle maker?
A: A colander with large holes and a wooden spoon can press the dough into boiling water effectively.
Q: Can I use low-fat milk or water instead of whole milk?
A: Yes, but whole milk adds a richer flavor and creaminess to the spaetzle.
Q: How do I reheat frozen spaetzle?
A: Defrost frozen spaetzle overnight in the refrigerator, then fry it in butter or add it to your favorite recipe.
Spaetzle
Equipment
- 1 spaetzle maker
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 2 cups all-purpose flour
- 1½ tsp salt
- 4 large eggs
- ½ cup whole milk (see notes)
- butter for serving
Instructions
- Combine the flour and salt in the bowl of the stand mixer.
- Whisk the eggs and add on top of the flour.
- Add the milk.
- Attach the dough hook and knead for 20 minutes.
- Position the spaetzle maker over a large pot of boiling water and press the dough through the spaetzle maker.
- Cook the spaetzles for 2-3 minutes until they float to the top.
- Use a slotted spoon to remove the cooked spaetzle. Plunge the spaetzle in a bowl of cold water to stop the cooking process. Drain and set aside.
- In a frying pan, melt 4 tbsp of butter. Add the spaetzle to the melted butter and fry until lightly browned. Serve
Video
Notes
Nutrition
SIS (simple is smart) Tip:
Make a double or triple batch. Freeze the leftovers on a sheet pan. Then vacuum pack and freeze for up to a year. When you need a quick and delicious side dish, take a package of spaetzle and add the frozen spaetzle to some melted butter. Fry until lightly browned and serve.
