Grandma’s German Spaetzle
Unless you have a super German family member, it is likely you have never heard of spaetzle. And let me tell ya! You’ve been missing out.
Spaetzle is a small dumpling that hails from Europe, most commonly, certain regions of Germany. A simple egg noodle dough is made and then pressed through a spaetzle machine (or a colander) into a pot of gently boiling water.
It’s great to serve as a side dish in place of mashed potatoes or as the egg noodle in your favorite soups.
My dad’s side of the family has a strong German heritage, and I remember times spent at Grandma’s house when preparing dinner, she would bring out this metal bowl with holes in the bottom and an auger that snapped into place. Grams would place the noodle dough in the spaetzle maker and turn the auger to press the sticky dough through the holes at the bottom into a pot of water. When the spaetzle was cooked she would drain them and add melted butter. Some of my best memories I ever made in the kitchen right there.
When Grandma passed away a few year ago, the one thing I knew I wanted of hers was that spaetzle maker and index card that had her hand-written recipe for spaetzle. The card is crinkled with smudged ink and the spaetzle maker slightly rusted on the handle, but I wouldn’t change it for anything.
This recipe is sure to claim a spot in my Top 10 comfort foods of all time.
Grandma’s German Spaetzle
Ingredients
- 2 cups flour
- 1 tsp salt
- 2 eggs, beaten
- 3/4 cup milk
Instructions
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In a bowl, whisk together the flour and salt.
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Make a well in the center of the flour, add the eggs and milk. Gently fold the flour into the wet mixture. The dough will be very sticky, but that is ok.
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In a large pan over medium high heat bring salted water to a gentle boil. Place the noodle dough in the bowl of your spaetzle maker and push the dough out into the boiling water. If you don’t have a spaetzle maker, put dough in a colander and push through the holes with a spoon or bench scraper.
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Once all the noodles are pressed out, gently stir the noodles occasionally for 2-3 minutes until the spaetzle floats to the top of the pot. Drain and serve.
The picture looks like the spaetzles were fried after they were boiled, some looked browned. ?
Hi Lisa! You are correct! Sometimes, once I boil and drain the spaetzle, I will pan fry in a little butter. Gives it great flavor and a little more texture.
How interesting! My family has a Czechoslovakian/Hungarian and I suspect Austrian heritage. As a child I remember we had a very similar type favourite dish made much the same way as your Spaetle except they were made with finely grated potatoes thickened with flour to the same spreadable consistency and boiled the same way your spaetzle. Once cooked, they were drained and lots of butter was mixed in and there were several different ways they were finished off. My personal favourite was sauerkraut and bacon mixed in. The bacon had been previously prepared from slab bacon diced into about 1/3 “ squares and fried until almost crispy. As I said this was my favourite but my siblings had their favourites too including grated cheddar or small curd cottage cheese mixed in. Another version was with finely chopped then fried green cabbage.
I had not, until seeing your post, known what spaetzle was as our version was called Haluska. What caught my eye about your post was the picture of your grandma’s antique Spaetzle maker!
Emily thanks for sharing. I love old family recipes that have been passed down from “the old country”. All of what you described sounds delicious! Grandma’s antique Spaetzle maker will always be one of my most prized possessions.
Hungarian MIL called them nokedle and they were great with csirke paprkas, goulash, or anything
else we could think of. I’ve already begged to find where to get one of the pots since I lost mine in moving.
This Irish girl earned how to cook Hungarian food really well from her! And so did my sister who
married an Italian who was so appreciative. Cabbage noodles anyone? There was an awesome
pork and sauerkraut dish with sour cream and paprikas that was less frequently served but
much loved, too. Beblevish (bean soup), OMG I’m getting Hungarian hungry 🙂
Dear Chanda,
I want to tell you how much I enjoyed this spaetzle. The first time I made it 8 used the colander and it was a little awkward. My husband then ordered me a spaetzle maker that fits over my pot. I must say it was a lot easier to deal with.
Thanks for sharing your recipe💛. Sincerely, Ann
Ann thanks for taking the time to leave a comment. I’m so excited that you enjoyed it. The spaetzle maker does make the recipe easier. You have a great husband to hook you up with the right equipment! 😉
In Hungary, we call them galuska / nokedli, used for a side dish, often served with Paprikas Chicken and cucumber salad with sour cream. Delices!
That sounds like a delicious meal!
I lived in Germany for about 3 years and the family on my Moms side is all German. One of my favorite dishes in Germany was Kaese Spaetzle. Yummmmmm! I used your recipe to make the spaetzle and pan fried with butter until a little browned then added my cheese. Delicious! Served with Bratkartoffeln and Schnitzel all topped with brown gravy. 😋
Amanda thanks so much for the comment. Spaetzle browned in butter is the best! Add in the bratkartoffeln and schnitzel with gravy… stick a fork in me I’m done! 🙂
Thank you for sharing your recipe! I used it this evening to go with some beer braised brats and caramelized sauerkraut. My spaetzle maker is the flat style with a square container on top that slides back and forth to cut off the noodle drips. This recipe ended up being way too thick to flow through the holes as written. A few extra splashes of milk did the trick! If folks are having trouble with it, I would say that I ended up using choose to a full cup of milk to make it loose enough to flow through the holes for that style! These were delicious served up with a few tablespoons of butter and some parsley. I’m sure we’ll make them again soon,
Great insight Carrie! Yes, sometimes depending on the “machine” type, you have to adjust the thickness of the dough to make it work. Thanks for commenting.
Her unit is like a vegetable mill with big holes, so you can’r deseed stuff like termaters! and has a paddle that can push silly putty through the holes.
I came for the bierocks and stayed for the dumplings.
I’m wondering if you might also have a recipe for Cherry soup (served either cold or hot) My German in-laws talk about it but i have need of a recipe. Made with sour cherries cinnamon and spaetzle.
I don’t. But that sounds really good. The only other German food that my grandmother taught me was for Sour Pork Gravy. Sounds bad and doesn’t look much better, but it is mighty tasty!
please please please tell me how to buy one of these; mine got lost in my last move. I find
photos on line but no way to get one. I’ve been on line for days searching. I don’t care if it isn’t new as long as it works. If it doesn’t have the blade I can use a rubber spatula. It was the best thing my Hungarian mother-in-law ever gave me. I will pay any reasonable price – Hell! I’ll pay almost ANY price.
I haven’t found any online that match this one from my grandma. There are food mills that are a similar format, but the bottom fittings aren’t great for the spaetzle size/making.
This is a food mill type spaetzle /noodle maker! You can find food mills pretty much anywhere (vs searching for spatelze maker which has specific gadgets unlike the food mill). Get one with interchangeable discs for different sizes of food to be milled!
My Mom taught me to use a plate and spoon, or just two spoons to make homemade dumplings/noodles. A food mill would be faster, and more consistent sized. I found antique models like Stockli Passe Rapide brand, which may not be available in the US.
Spruce Eats has some reviews for 2024 (listed under The Best Food Mills for Making Smooth Purées With Ease) standard brands and high end brand of food mills, otherwise there are many lesser known brands available at common internet retailers.
Good luck : )
Thanks for sharing.
I add some nutmeg in the batter after cooking the noodles I add to a frying pan with onions and butter then add shredded cheddar cheese
Yes! I especially love sautéing these with onions and butter. So good!
I tried years ago and the recipe included nutmeg – which I was not crazy about. But I still love it and bought an over-the-pan tool on amazon that comes with a scraper to push it through. I didn’t know there was any other way to eat it – but now I can’t wait to try it sauteed in butter – sounds hearty/awesome as a replacement for noodles in soup, or for chicken and dumplings. Thanks!
Spaetzle in a little browned butter is- chef’s kiss!