Spaetzle (2024)

FAQs

What to put on spätzle? ›

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

The origin of the word Spätzle comes from Swabian meaning little sparrows. Swabia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of Swabia.

Although if you don't have one, don't fret! A colander with large holes will work almost as well and lets you enjoy fresh-made spaetzle any time you want! Also, even though the recipe itself is traditional, I make it a bit easier by mixing up the spaetzle batter in my stand mixer rather than whisking it by hand!

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally 'little sparrow'. They are also known as Knöpfle (diminutive of button). In Switzerland they are called Spätzli or Chnöpfli, in Hungarian Nokedli or Csipetke, in Slovenian Vaseršpacli or vodni žličniki and in Ladin Fierfuli.

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Toss with olive oil or melted butter to keep from sticking.

They are ready when they start floating to the top. Use a slotted spoon to remove from the water and either serve right on a plate or place in a bowl filled with cold water and ice cubes to avoid from sticking to each other if you want to finish making the full batch of Spaetzle in one go.

There are several approaches to this. Some people like to make a thick dough and grate it through the holes of a cheese grater. But if you keep the spaetzle mix as runny as cake batter, you'll be able to push it through a spaetzle maker (or colander) into a pot of boiling water fairly quickly.

Why is my spaetzle soggy? ›

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour. Another method you could use is to have a bowl of cold water next to your pan.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

Spaetzle are a sturdy addition to soups — or try them crisped up with a bit of butter and served with sausage. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness. Get our cheese spaetzle recipe.

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It's a German version of macaroni and cheese. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.