Spaetzle Recipe: Making the Classic German Pasta at Home

The classic spaetzle recipe is simple to make at home with just a few ingredients. It can be prepared in less than an hour, and the results are satisfying. Here's how to make it:

Ingredients:

- 2 cups all-purpose flour

- 4 large eggs

- ½ cup milk or water

- 1 teaspoon salt

- 2 tablespoons butter

- Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, whisk together the flour and salt so they are evenly combined.

2. Crack the eggs into the bowl and pour in the milk (or water). Stir well with a wooden spoon until the mixture forms a thick, sticky dough. The dough should be heavy and stretchy, wetter than bread dough but not as runny as pancake batter.

3. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.

4. Place the dough onto a spaetzle maker. If you don't have one, you can use a large-holed colander or potato ricer. Press the dough through the tool, directly into the boiling water. The small drops of dough will fall in and turn into noodles.

5. Let the spaetzle cook until they rise to the surface of the water, which usually takes about 2–3 minutes. Stir gently to prevent sticking. Once they float, scoop them out with a slotted spoon and transfer them to a bowl.

6. In a large skillet, melt the butter over medium heat. Add the cooked spaetzle and toss them in the butter for 2–3 minutes until they are lightly golden and coated with flavor.

7. Garnish with freshly chopped parsley if you like, and serve warm as a side or main dish.

This classic spaetzle recipe creates soft and fluffy noodles that can be enjoyed on their own or with a variety of dishes.

Making spaetzle can seem tricky at first, but with the right tricks, you can perfect it. Here are some useful tips:

1. Use the right tool: A spaetzle maker is designed for this recipe and gives the most even results. If you don't own one, a large-holed colander or a potato ricer works almost as well, helping you form consistent noodle shapes.

2. Rest the dough: Let the dough rest for 10–15 minutes before cooking. This pause allows the flour to fully absorb the liquid, which relaxes the mixture slightly and gives the spaetzle a smoother, softer texture once boiled.

3. Boil in small batches: Avoid adding all the dough at once, as it can lower the water's temperature too much. Cooking in smaller amounts ensures the noodles stay separate and cook evenly without sticking together.

4. Shock in cold water: After boiling, transfer the noodles immediately into a bowl of cold water. This stops the cooking process, prevents them from becoming mushy, and helps maintain their springy, tender bite for reheating.

5. Add flavor to the dough: Traditional spaetzle dough is simple, but you can stir in ground nutmeg, chopped herbs, or shredded cheese. These additions give your noodles extra aroma and a richer taste that pairs beautifully with sauces.

6. Don't overcook: Spaetzle cooks very quickly, usually in just a few minutes. Once they float to the surface, they are done. Leaving them longer can make them heavy and chewy instead of soft and airy.

7. Toast in butter: After draining, sauté the spaetzle lightly in butter until golden in spots. This adds a nutty flavor, prevents them from sticking, and gives the noodles a slightly crisp exterior that is very satisfying.

Freshly made spaetzle tastes best, but you can also keep leftovers for later. Before learning how to store spaetzle, it's important to know that their soft texture makes them easy to save for another meal. They stay tasty when stored properly.

To store spaetzle, first let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. When you want to eat them again, reheat in a skillet with a little butter until warm. 

For longer storage, freeze the cooked spaetzle in a sealed bag or container. They can last up to 2 months in the freezer. To reheat, simply boil them for a short time or sauté in butter.

Spaetzle is very versatile, and it pairs wonderfully with many foods. Whether you enjoy meat, vegetables, or creamy sauces, there are plenty of options. Here are some tasty side dishes to enjoy with spaetzle:

- Sauerbraten: A German pot roast with a rich gravy that complements spaetzle well.

- Roast Chicken: Juicy chicken with herbs and spices pairs nicely with the soft noodles.

- Goulash: A hearty beef stew with paprika that matches the spaetzle's texture.

- Mushroom Sauce: Creamy mushroom gravy is a classic choice with spaetzle.

- Pork Schnitzel: Crispy breaded pork cutlets are delicious with buttered spaetzle.

- Beef Stroganoff: Creamy beef strips add richness to the meal.

- Braised Red Cabbage: A tangy, slightly sweet side that balances the noodles.

- Grilled Sausages: German sausages with mustard are perfect alongside spaetzle.

- Creamed Spinach: Soft and creamy spinach works well with spaetzle's texture.

- Cheese Sauce: For a simple option, melt cheese over the spaetzle for a comforting dish.