Super Mom – No Cape!

One mother sharing her knowledge with others

German Cooking Week – How to Make Homemade Spaetzle

Posted by supermom on October 4, 2011

Spaetzle is a German type of egg noodle that is more likely to be served as a side to the main course than say mashed potatoes would be in North America.  And it quickly became a family favourite.

When we lived in Germany, I could buy dried spaetzle as it was available in almost every grocery store.  But once we were posted back to Canada, I had to learn how to make it from scratch.

Ingredients for Spaetzle

5 c all purpose flour

1 tsp salt

½ tsp white pepper (black pepper can be substituted)

6 large eggs

1 ¾ c water

Combine flour, salt, pepper and eggs.

Add enough water to make a very thick batter.

If you’ve added enough water… the batter should look like this:

Spoon batter into the hopper of the spaetzle maker.


Move the hopper back and forth across the grater.

When the noodles float, they are done.

Scoop them out with a large slotted spoon.

Drain well.

Repeat the above steps until all the batter is used.

This recipe will make a large bowl of spaetzle.

We've already taken one meal's worth of spaetzle out of this bowl. The leftover spaetzle will keep in the fridge to be used with meals throughout the week or it can be frozen. We've also discovered that it dehydrates beautifully, so it can be stored dried in a sealed container.

The noodles can be eaten as is; tossed with a bit of butter and salt and pepper to taste.

But what I usually do is make the noodles earlier in the afternoon and then fry the cooked noodles in butter.

And top with homemade gravy once served.

Here the spaetzle is served with pork ribs, but they would be the perfect accompaniment for the Beef Rouladen recipe that I posted yesterday.

I save and freeze leftover gravy in one cup portions when I roast beef, turkey or chicken just for the purpose of reheating to pour over spaetzle.

To make spaetzle the traditional way (without a spaetzle maker):

Combined ingredients as described above.

Wet a cutting board with water and scoop out a large spoonful of the batter onto the cutting board.

Holding the board over the boiling water, use a knife to cut off bits of the batter and drop them into the water.

If you dip the knife in the boiling water after each time, the batter doesn’t stick to it as much.

Scoop them out when they float and drain.

Here’s a side by side comparison of spaetzle made the traditional way and spaetzle made with a spaetzle maker.

The spaezle on the left has been made the traditional way and is more rustic looking that the spaezle on the right that was made with the spaetzle maker.  But I can assure you, each tastes equally as delicious.

Come back again tomorrow, when I’ll be sharing how to make Jaeger Toast.


3 Responses to “German Cooking Week – How to Make Homemade Spaetzle”

  1. Sandi said

    I’m craving spaetzle now, and I don’t think I’ve ever had it before. But hey, any pasta variation is a friend of mine!

  2. Sandra :) said

    Noodles with gravy???!?! Count me IN!

  3. E Reynolds said

    In Munich I had spatzle with cheese grated fried in.butter Great flavour.

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