This Spaetzle recipe is probably the most traditional one in Germany. It is an authentic Swabian Spaetzle recipe. Usually made by hand, but in this recipe, I will show you how to use a stand mixer to make the spaetzle easy and fast.
But this recipes has a more indulgent touch and a little special something that brings the simple semolina pudding to another level. The velvet, creamy texture of this dessert gives it a festive touch.
Spätzle or Spaetzle are homemade German pasta who originated in Southern Germany in the Swabian region.
Spätzle or Spaetzle are homemade German noodles who originated in Southern Germany in the Swabian region.
Initially Spätzle originated from Swabia and it was a popular meal among farmers. This was due to the fact that flour, eggs and water were always available. Originally seen as a meal for poor people, over the centuries Spätzle developed into a nationally loved dish.
Though the first mention of the “Swabian national dish” is only found coming from 1725, paintings dating back to the medieval ages depict Swabians eating Spätzle.
It is uncertain how Spätzle got its name. The linguistic origin is unknown, but heavily disputed.
Dumpling or Noodle?
Even though many people outside of Germany refer to Spaetzle as tiny dumplings, no German would ever agree. Germans define Spätzle as “Teigwaren” which would be translated to “pasta” in English.
Differing from pasta, which is dried first, the spaetzle dough is dripped into the simmering water with a spaetzle press or scraped from a special spaetzle board.
How to pronounce “Spätzle”?
Listen to this audio file to hear how to say “Spätzle” in German.
How to make Swabian Spaetzle from Scratch Video Tutorial
Authentic Homemade Spaetzle Recipe
- 4 cups flour
- 8 medium sized eggs
- 1 shot sparkling water
- 1 tsp. salt
- ½ tsp. nutmeg
- Add flour to a stand mixer bowl.
- Add salt and nutmeg and blend into flour.
- Add the eggs and mix on a medium-low setting until well combined.
- Slowly add the water and mix well until the batter is smooth and shiny.
- Let batter rest for about 5-10 min.
- In the meantime, heat water in a large pot.
- Stir dough one more time.
- Add about 1 ½ tbsp. salt to the boiling water.
- Press about 1/3 of the batter through a spaetzle maker or strainer.
- Wait until spaetzle float to the top, then let them cook additional 2 – 3 minutes.
- Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
- Repeat until all batter is used.
- Toss them in melted butter directly before serving.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
How to Serve Spaetzle?
Spaetzle make a great side dish to sauerbraten, beef roulades and many other German recipes.
Drain the spaetzle and spread them on a baking sheet. Allow to cool completly and then fill them into freezer bags. They will keep 3 to 6 months.