Oma's German Spätzle Recipe

German Spaetzle

A German Spätzle recipe can be tricky to make. Here's my easy version of this traditional favorite. Spätzle (Spaetzle) are a very traditional dish for 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.

This 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


  • 2 1/4 cups flour, all-purpose
  • 1 tsp salt
  • 2 large eggs
  • about 1/2 to 1 cup water
  • 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. The amount will depend on how 'dry' your flour is.
  • Let stand for 10 minutes. Meanwhile bring a large pot of salted water to boil.
  • Push dough through a Spätzle press, 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.

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

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

Spätzle PressLook at what I bought on my recent trip to Germany ... a Spätzle press!

Don't have a press?

You can use a colander with large holes. Some just make the dough a bit thicker and scrape the dough off a wooden cutting board into the boiling water with a knife. 

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".

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.)

More Noodle Recipes ...

More German recipes ...

German meat recipes
German vegetable recipes

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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 :)"

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

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