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A homemade spaetzle recipe based on a Grandmother’s recipe that was handed down through two generations of children. It’s perfect for Chicken Paprikash!
John grew up eating Hungarian and German dishes. His Grandma Betty often cooked large family meals consisting of bean soup, chicken paprikash, stuffed cabbage, and of course, her own spaetzle recipe.
As an adult, he tried to recreate some of his favorites but never could make them the same.After I had become more skilled in the kitchen, I decided to try my luck at some of John’s favorites.
I remember looking through several recipes on the internet and comparing them with Grandma Betty’s notes and recipes. All in all, things were similar, but it seemed John was not following the directions properly.
He’s an efficient cook, but that can lead to mistakes. Over the last few years, he’s learned to slow down and all of recipes have improved as result.
Enough about all that, how about we get to the reason you’re here; the easy spaetzle recipe!
How to Make Spaetzle:
First, bring a large pot of water to a rolling boil. I like to add a tablespoon of salt to mine for flavor.
Next, while youwait for the water to boil, make the batter. In a medium bowl, combine flour, eggs, milk, salt, and nutmeg. The mixture will be very sticky.
How to Cook Spaetzle:
After that, place the spaetzle maker over the pot of boiling water. Carefully fill the open compartment on the top with a few spoons of batter, but don’t overfill the pot.
Then, slowly push the chamber back and forth across the grate to press the mixture into the holes.As the mixture falls into the boiling water, it will sink.
Once the batter floats to the top of the water, it is cooked. It will appear puffy and larger in size. This process takes less than 30 seconds.
Afterward, remove the spaetzle maker from the pot and using a slotted spoon, scoop the cooked spaetzle out of the water.
Last, place cooked spaetzle in a large bowl. Repeat the process until batter is gone. After all the spaetzle is cooked, toss with butter.
That’s it! You have a simple, easy to make, comfort food. It can be eaten alone, with chicken, beef, or even as a side for a hearty beer and brats dinner.
Chicken paprikash was the first recipe of Grandma Betty’s that I attempted to make.
To my amazement, John and Kale both loved it. It’s one of their favorite recipes using spaetzle noodles.
Homemade Spaetzle Tips:
If you don’t have a spaetzle maker, you can use the back side of a cheese grater and push the batter through with a wooden spoon. This method tends to take a little longer and is a bit messier but is still effective. That’s how John’s Grandmother made it for him.
I’ve since purchased a Danesco Stainless Steel Spaetzle Maker. Now I can make an entire batch of these awesome little dumplings in less than 15 minutes and with minimal mess.
You can toss the spaetzle with margarine or another butter replacement for that extra kick of flavor.
If you like this spaetzle recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
All-purpose white flour, eggs, water, and salt. Some people actually make them with only 3 ingredients: flour, eggs, and salt. No water. German Spaetzle made without water is a lot more yellow and has a stronger taste, however, they are much harder to press through the scraper or Spaetzle press.
In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).
While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.
These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. 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.
The short noodles are usually irregularly shaped and made from a simple batter of eggs mixed with flour (all-purpose or semolina) and milk or water. Its name derives from the word spatz (“little sparrows”) but is also thought to mean “clump” in German. It's known as spätzli in Switzerland and nokedli in Hungary.
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.
These German recipes celebrate some of the dishes Germany is most known for: crispy fried schnitzel, robust sausages, chewy pretzels, and all manner of mustard-tinged delights. We've even included a handful of items on the sweeter side, too, like a tangy apricot kuchen and a berry-studded German pancake.
They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.
Kluski — The name kluski, which we use for straight, thick egg noodles, is simply the Polish word for "noodle." These are especially good in soup or served as a side dish simply dressed with butter and parsley. Spaetzle — This homemade German noodle can be found in dry form, but it's easy to cook fresh with your meal.
Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe.
The lumpy, handmade noodles are a staple of German, Austrian, Swiss, Czech, and Hungarian home cooking. Think of them as small, imperfect, not-fussy versions of gnocchi. In German, “spaetzle” (or “spätzle”) means “l*ttle sparrows,” but they usually look more like irregular blobs of dough.
Other names for Spätzle include Spätzli, Spatzen, and Knöpfle (short & round version of the Spätzle found in the Baden region). Spätzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Spätzle dough is moister and softer. Because of this, the dough cannot be rolled out.
As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.
Sauerkraut: Fermented cabbage, providing a tangy and crunchy contrast to the schnitzel. Bratkartoffeln: Pan-fried potatoes with onions and bacon, offering a hearty and savory side. Spätzle: Soft egg noodles that are a comforting accompaniment to schnitzel. Gemischter Salat: A mixed green salad with a simple vinaigr.
Spätzle are loved in Germany and are part of its identity and cooking-culture. Although Spätzle are served and enjoyed throughout Germany, they are considered a specialty of the Swabian (Schwaben) region.
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