German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

Sharing my grandma’s german spaetzle recipe with a healthier twist but same great flavor. A light egg noodle with fresh herbs and lemon.

I didn’t really learn to cook when I was very young. I don’t have any cool stories about standing on a wooden chair next to my grandpa learning how to prepare homemade bread from scratch. My mom was a great cook, but she worked nights so she madeour dinners while we were in school and then we just heated them up when it was time for dinner.

I actually didn’t really enjoy cooking until I was in my late twenties. So when I learned that the theme for this month’sThe Recipe Reduxpost is to share a healthy recipe about one of my “earliest cooking recollections”, I didn’t immediately know what I was going to write about.

My grandma (hi Oma) is from Germany and luckily for us, she is a fantastic cook. One of my favorite recipes of hers is Spaetzle.Spaetzle is a tiny type of egg noodle that is a traditional dish in Germany. Everyone in my family learnshow to make spaetzle when they get old enough to boil water. My sisters and I all have our own spaetzle makers and even have our grandma’s recipe framed on our walls. It’s served at every holiday function and is a staple in our family.

One of the reasons I like spaetzle so much is that it’s so simple to make. Just combine the 4 ingredients together to for the dough, boil a pot of water, slide the dough through a spaetzle maker over the water and viola! A spaetzle maker looks like a flat cheese grater with a small square piece on top that slides back and forth. You put the dough in the square and as you slide it across the “grater” tiny noodles fall thru into the boiling water. If you don’t have a spaetzle maker, you can press the dough through a colander and it works just as well.

: Spaetzle Maker

: Using Spaetzle Maker

Our family typically serves Spaetzle with brown gravy on top. It’s not the healthiest of dishes but the spaetzle itself isn’t too bad nutrition-wise. It’s a simple dish, made with just flour, egg, water and a bit of salt. I kept the basic recipe the same for this post but instead of drowning it in gravy, I sautéed it in olive oil and then topped it with some chopped parsley and lemon zest. Oma probably won’t approve, but it actually turned out fantastic. Slightly crispy from the olive oil and a fresh, light taste from the herbs and lemon. I will admit that I tried using whole wheat flour for this recipe and it turned out much too dense for my liking.

What is your earliest cooking memory?

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Tags: basics, cooking, recipe, recipe redux, spaetzle Last modified: December 14, 2020

About the Author / Brynn McDowell

Welcome! I have found that daily life is a balancing act all on it's own, add in trying to maintain a healthy (and happy!) home and you have yourself the possibility of pure chaos. I'm here to share experiences and tips on how to create a mediterranean inspired diet and lifestyle in a hectic home.

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Deanna Segrave-Daly says:
September 21, 2016 at 10:04 am
Brynn – I love this (including the old recipe card!) I recently had spaetzle at a local German restaurant and being Italian, of course I loved it. I never knew how you actually made it – totally pinning this to try 🙂
Reply
- Brynn McDowell says:
  September 21, 2016 at 11:40 am
  Thanks Deanna! I feel like everyone prepares it a bit differently, but it’s so easy!
  Reply
Laura says:
September 21, 2016 at 10:18 am
I have never made spaetzle but it sounds so easy I think I will give it a try. Thanks also for the tip on using a colander instead of a spaetzle maker, saves me buying one more utensil for the kitchen. It looks great topped with parsley, olive oil and lemon zest.
Reply
- Brynn McDowell says:
  September 21, 2016 at 11:40 am
  Definitely glad to help with having to have one less utensil around that you use once in a blue moon. Hope you like it!
  Reply
Cara says:
September 21, 2016 at 11:46 am
I never knew how easy it would be to make spaetzle! I’ve never tried it before but now I think I need to 🙂 thanks for the recipe!
Reply
- Brynn McDowell says:
  September 21, 2016 at 4:32 pm
  Thanks Cara! It always looked daunting to me growing up but it’s actually so simple
  Reply
Farrah says:
September 21, 2016 at 3:41 pm
I really wish I’d learned how to cook different things from my grandma. <3 I don't think I've ever had spaetzle, but it looks delicious! 😀
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Reply
- Brynn McDowell says:
  September 21, 2016 at 4:32 pm
  You should try it Farrah, it’s really good and easy
  Reply
Jessica @ Nutritioulicious says:
September 21, 2016 at 9:46 pm
Great recipe! It’s rare to find spaetzle on a menu, let alone in a blog post. Such a great traditional recipe!
Reply
- Brynn McDowell says:
  September 22, 2016 at 10:07 am
  Thanks Jessica! When I first met my husband I think he had spaetzle ten times the first year I met him at all the family holidays!
  Reply
Miss Polkadot says:
September 23, 2016 at 1:44 am
That’s so sweet! Spätzle definitely are part of my childhood memories – yes, I’m German. We usually did the over the top decadent and delicious Käsespätzle/cheese spaetzle (layered with caramelized onions and plenty of grated cheese) and oh my. It’s so sweet you have you Oma’s recipe framed on your wall and even own a spaetzle maker.
Reply
Courtney says:
September 24, 2016 at 4:38 am
This reminds me so much of my own grandmother’s spaetzle! SO delicious– one of my ultimate comfort foods as a kid. You’ve inspired me to make this soon!
Reply
Emily @ Relishments says:
September 25, 2016 at 4:58 am
This sounds awesome! I’ve only had spaetzle at our local Austrian restaurant, but maybe I’ll try making it myself soon. Thanks for sharing your grandmother’s recipe.
Reply
Thyme Roasted Carrots Recipe - The Domestic Dietitian says:
November 15, 2016 at 8:08 pm
[…] are usually my side of choice at holidays. Hot rolls with butter, flavorful stuffing, and german spaetzle all find their way onto my plate at Thanksgiving. Cranberry sauce usually adds a bit of color, but […]
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Healthy Thanksgiving Menu Additions - The Domestic Dietitian says:
March 1, 2017 at 9:06 pm
[…] German Spaetzle (it goes GREAT with gravy) […]
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Melanie says:
May 15, 2017 at 6:51 pm
I have my grandma’s beef rouladen recipe, but never got the spaetzle recipe. Can’t wait to try this!!!
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Italian Chicken Bake - A Family Favorite | The Domestic Dietitian says:
September 24, 2018 at 12:42 pm
[…] first thought that came to my mind was my Oma’s German Spaetzle recipe. However, I think she’s still little young for that one since it involves standing […]
Reply
Kimberly Fleming says:
November 13, 2018 at 10:05 am
Thank you for sharing your grandmother’s recipe! It brings back such great memories. I am looking for a recipe my grandmother uses to make using Spaetzle. She made a sweet milk soup. She never wrote the recipe down, so unfortunately I can’t make it. Have you ever heard, or made anything like that?
Reply
A Month of Menus~October - the rabbit lair says:
October 2, 2019 at 3:09 pm
[…] Spaetzel (these German dumplings can be a little labor intensive so I may try these at Amazon) […]
Reply
Amy B Radley says:
February 5, 2021 at 5:49 pm
Do you know if I can use almond or coconut flour to make it keto friendly? Love spaetzle
Reply
- Brynn McDowell says:
  February 8, 2021 at 11:59 am
  I’ve never tried it personally but I’m sure with some trial and error it could be done.
  Reply

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German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (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.

What is the best flour for spaetzle? ›

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. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Get More Info Here ›

Can you make spaetzle ahead of time? ›

Can German Spaetzle Be Prepared Ahead of Time? Yes! It holds its shape wonderfully and if you shock the Spaetzle in cold water after cooking it won't stick together. You can easily make this side dish a day or two ahead and then simply reheat it in a pan with a little butter.

Find Out More ›

What is German spaetzle made of? ›

Fun and EASY: Spaetzle means “l*ttle sparrows” they're the most recognizable German starch to serve with an authentic German meal. They're fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk.

Get More Info ›

What pairs well with 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.

Learn More ›

What are the 3 most popular foods in Germany? ›

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.

Get More Info Here ›

What is the English name for spaetzle? ›

Dumplings or noodles. Spaetzle is a small dumplings of a type made in southern Germany and Alsace, consisting of seasoned dough poached in boiling water.

Get More Info Here ›

What is the difference between spaetzle and knöpfle? ›

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

Discover More Details ›

Should spaetzle dough be sticky? ›

The dough is sticky, so it will take some pressure to press it through the ricer and into the pot. The spaetzle made with a potato ricer may be a bit longer in shape, but they will still have the characteristic taste and texture of classic spaetzle.

Get More Info Here ›

Can you overcook spaetzle? ›

Don't Overcook: Keep an eye on the spaetzle while boiling, as they cook quickly. As soon as they float to the surface, give them a minute or two more and then scoop them out. Overcooking can make them mushy.

See Details ›

Why is my spaetzle mushy? ›

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour. Another method you could use is to have a bowl of cold water next to your pan. Once you have cooked your Spaetzle you can shock them in the cold water.

Is spaetzle Swiss or German? ›

Spaetzle is a kind of an egg noodle pasta dish that is popular in Germany, Switzerland, Austria, and Hungary. It means “l*ttle Sparrows” in old German.

Find Out More ›

What are some interesting facts about spaetzle? ›

They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.

Tell Me More ›

How thick should spaetzle batter be? ›

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).

View Details ›

Is spaetzle popular in Germany? ›

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.

Know More ›

What do Germans eat with Brötchen? ›

Traditional German breakfast is a simple breakfast. It consists of different varieties of Brötchen (bread rolls), marmalade or jam, chocolate spread, cheeses, hams, salami, Schwarzwälder, and honey.

Learn More Now ›

What hand do Germans eat with? ›

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.

Learn More Now ›

German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

Sharing my grandma’s german spaetzle recipe with a healthier twist but same great flavor. A light egg noodle with fresh herbs and lemon.

About the Author / Brynn McDowell

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FAQs

What do Germans eat with spaetzle? ›

Why is my spaetzle mushy? ›