Oma's German Spätzle Recipe

A German Spätzle recipe can be tricky to make. Here's Oma's easy version of this traditional favorite. 

German spaetzle recipe

Spätzle, a type of German noodles, are common in the southern part of Germany.

This word means "little sparrow".

This type of soft egg noodle is also called "Nokedli" in Hungary.

Spätzle (Spaetzle) are a very traditional dish for the Swabians living in the Baden-Württemberg and Bavaria states. 

It's used as a side dish to almost anything ... such as schnitzel ... especially when it's covered with caramelized onions.

In modern German cookbooks and magazines, whenever recipes call for Spätzle (or Schwabian noodles), they are usually cooked from a package - a convenience food.

Oma's easy home-made recipe lets you enjoy Spätzle wherever you are in the world even if you don't have access to a German deli. So, go ahead. Make this German favorite!

Oma's German Spätzle Recipe

Ingredients:

  • 2 1/4 cups flour, all-purpose
  • 1 tsp salt
  • 2 eggs
  • about 1/2 cup water
Instructions:
  • Mix flour and salt in a bowl.
  • Add eggs and mix well.
  • Gradually add just enough water to make a smooth, light, and firm dough.
  • Let stand for 10 minutes. Meanwhile bring a large pot of salted water to boil.
  • Push dough through the largest holes of a grater or metal colander directly into the boiling water. If dough is firm, it can be pushed through a ricer.
  • Noodles will float when they are done (will take a few minutes). Remove with slotted spoon.
  • These are often served with lightly sauteed diced bacon or fried onions.
  • Makes 4 servings.

Hints:

  • Serve covered with caramelized onions. WUNDERBAR!

Spätzle aren't always available in my part of Canada. So, if I want to enjoy them, I must make them from scratch. You can, too.

cheese spaetzle

Want a different way to use this German Spätzle recipe?

Why not try Oma's Cheese Spätzle?

I guess this could be called a totally upscale version of the American "macaroni and cheese".

Kids love it. And why not? It is so good, so rich, so YUMMY!


Even though you can buy a spätzle maker (a type of press), I like to use a colander with large holes -  it works just as well.


Whenever we had noodles of any kind when I was growing up, I always thought we were eating "Italian-style."

I didn't know that the southern part of Germany has its own type of noodle dishes, traditional noodle dishes that aren't Italian at all, such as this "Nudelkasserole".

Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.


Looking for that special German ingredient or convenience food?

You can order them online!

Really! 

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What others are saying . . .

Anne says, "Just made this last week for my Birthday. I usually add walnut pieces or almond slivers. Can't believe it looks exactly the same as my Mama taught me some 40 years ago, the only thing what we did different, we use a fork to make the ridges in the apples. But they do open up better the way you do it with the knife. And you are right, this recipe never fails :)"

Gabriele H. says, "What a wonderful place to find German recipes without having to call family in Germany. I'm loving it."

Catherine R. says, "Tomorrow is a good day to try this!"

 

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