5 Ingredient Spaetzle Recipe (2024)

FAQs

What do Germans eat with spaetzle? ›

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

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.

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.

If you don't have a spaetzle maker, the batter can be pressed through the holes of a colander with a spatula (just make sure to lift the colander above the boiling water so it doesn't get clogged with cooked dough). I've heard a potato ricer works well, too.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

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.

Make Ahead and Freezing Instructions:

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. Thaw overnight in the refrigerator before rewarming.

Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.

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.

The batter should be of medium viscosity, not too thick nor too thin. It should have a fair amount of elasticity and a few bubbles. Allow the flour mixture to sit for 20 minutes before boiling. To cook the spaetzle, bring a large pot of salted water to a boil over high heat.

How long does spaetzle keep in the fridge? ›

Yield: This Spaetzle recipe makes six hearty side dish servings of about 1 cup each. Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: Complete steps 1 through 7 up to 3 days ahead. Refrigerate in an airtight container until you're ready to proceed with step 8.

A dry German Riesling would be an excellent choice for pairing with Käsespätzle. This wine, made from the Riesling grape, is known for its high acidity and crisp, citrusy flavors, which can cut through the richness of the cheese and provide a refreshing contrast to the creamy texture of the dish.

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.

Don't let them sit in the water for too long or they'll become soggy. Then add a little butter to a large pan and brown and reheat the Spaetzle before adding it to your serving dish.

What is the difference between gnocchi and spaetzle? The main difference between gnocchi and spaetzle is that gnocchi are made from potatoes while spaetzle noodles are made from flour, originally spelt flour. Gnocchi are also typically much larger than spaetzle, which are fairly small.

In the warm months, schnitzel served with a squeeze of lemon and sprinkled with parsley would go well with kartoffelsalat which is potato salad or gurkensalat which is a cucumber salad and in the cold months, schnitzel is delicious served with a hearty mushroom cream sauce and kartoffel which are potatoes or spätzle ...

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.

Bavarian Pretzels. Pizza Toast. Knödel Wurst (Knackwurst in Dumpling Dough) Kumpir with Sauerkraut Filling and Pumpernickel Crumble. Flammkuchen with Seasonal Vegetables.