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.

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.

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

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.

Spaetzle is a cross between pasta and dumplings, with a closer affinity to pasta–but much easier to make. When prepared properly, the pasta-dumplings are light, with a lovely, toothsome chewiness. The shape is usually small and irregular.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally "little sparrow". They are also known as Knöpfle (diminutive of button).

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

What goes good with German spaetzle? ›

The best side dishes to serve with spaetzle are red cabbage, pork schnitzel, bratwurst, or borscht if you are looking for a classic pairing. For some less traditional options, you can eat spaetzle with sauteed zucchini and summer squash, chicken and mushrooms, or carrot fries.

They're handy and easy to use. That being said, they're a single-use kitchen tool that isn't 100% necessary for making homemade spaetzle. Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch).

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.

You could have any kind of sweet spread on your Brötchen, for example, honey, Nutella or jam are very popular choices in Germany. A lot of people also have homemade jam, as making your own jam is a very common thing to do in Germany. Most people probably have their jam on a white roll or with a croissant.

Although Germans don't eat pancakes like the British or Americans on Shrove Tuesday, if you step out into the Karneval celebrations you might see someone making the most of the day before Lent by indulging in a sort of jam donut, often called a Krapfen, a Kreppel, or a Berliner Pfannkuchen ('Berlin Pancake').

When dining with Germans, be especially mindful of proper manners. They eat continentally—with the fork in the left hand (tines down) and knife in the right hand throughout. Do not pass the fork back and forth between hands. Don't set down your knife to use the fork alone.