Super Spaetzle, DIY

August 27, 2009|Comments (15)

Spaetzle is the culinary cape-and-tights hero of a German meal.  Believe it.  So good is this spaetzle stuff that it may also be found in traditional dishes from Austria, Switzerland, Hungary, Slovakia, France, and northern Italy but with slightly different names or shapes.  And now, it may be served on your table to become a tradition in your home.

First, you will need something to press the batter into boiling water.  Potato ricers, strainers/colanders, food mills, or coarse graters all work well.  Super-special spaetzle presses and makers are also available but not a neccessity.  I mean, I love and own my share of kitchen gadgets but they can get pricey.


You will need the following:

  • 6 eggs, beaten
  • 2 cups of milk or heavy cream (can use water if you really want)
  • 1 cup of potato, sweet potato, or squash puree
  • 3 cups of all-purpose flour
  • nutmeg (1/2 tsp per cup of flour)
  • salt and pepper, pinch each (optional)
  • freshly chopped chives, green onion, or parsley
  • 4-6 Tablespoons butter

You should make your puree ahead of time.  I’ll often make a large batch and then use it soup or freeze it.  Choose your own adventure there.


Sift the flour, nutmeg, salt and pepper together into a mixing bowl.  Mix the milk and eggs into the puree.  Now incorporate the puree mixture with the flour mixture to form a dough.  But don’t worry, you don’t have to knead anything.  No worries.


Heat a kettle of water over medium heat.  Fill a large bowl with ice water and set aside.  Once the water on the stove is simmering, use a colander or spaetzle maker to push the dough through the holes into the water.  Once the spaetzle begins to float (this doesn’t take long… like a few minutes), scoop it out and put it in the ice water.  Once all the spaetzle has cooled, strain it and refridgerate it for a day or two.  You can use it immediately but it’s better in a few days.  See?  Make ahead food for a busy night or for Shabbat.

When ready to use: Melt the butter in a skillet or saucepan and sautee until shiny and heated through.   Serve with stroganoff, cabbage, confit of goose or duck (confit d’oie or confit de canard for all you french speaking folks out there), or as a side dish to compliment any hardy meal.


Voila!  As promised, homemade spaetzle.  Enjoy!

Comments (15)| Leave a comment

  1. Karen (Pediascribe) on August 27th, 2009 3:19 pm

    Ok, how do you keep your spaetzle from gumming up your spaetzle maker? I make mine and it seems like the steam from the pot sort of “cooks” the dough right onto my gadget.

    Of course, maybe my recipe isn’t right because I just “throw things together” till they look right. Maybe I need to try yours and it’ll work perfectly!!!

  2. Rosa on August 27th, 2009 3:48 pm

    Wow, you made spaetzli!!! They look fantastic! That is one of my favorite Swiss dishes! Try making a casserole with them (cheese, caramelized onions, etc…).



  3. Lucy on August 27th, 2009 4:03 pm

    Well Lacy… I must admit I’ve never tasted Spaetzle, never seen it or even heard of it. I’m open to the possibilities… but if I make it, what do I do with it?

  4. Julie at Elisharose on August 27th, 2009 4:16 pm

    I’ve never had it either. I love a good stroganoff and a good kitchen adventure, so why not?

  5. Laura on August 27th, 2009 6:02 pm

    Awesome post. I love spaetzle. I first fell for it in Friedrichschafen, Germany when I went to Europe after my first year of college. Living in Georgia limits the amount of authentic German food, I can’t wait to try this.

  6. rachel on August 27th, 2009 7:21 pm

    i love spaetzel with green beans!! ive never made it though

  7. Sophie on August 28th, 2009 1:51 am

    MMMMMM,…I have never mase this before but now I will have to,….

    Looks really delectable!

  8. Karen (Pediascribe) on August 30th, 2009 2:39 pm

    going to make these soon. not sure what potato puree really is….is it like really runny mashed potatoes? ;)

  9. Simple Livin' gal on August 30th, 2009 6:30 pm

    Karen — You got it. Just stick cooked potatoes in your food processor or blender.


  10. Susan on September 11th, 2009 11:01 pm

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


  11. Stroganoff and Spaetzle, Go Together Like a Horse & Carriage : Razor Family Farms on March 26th, 2010 12:34 pm

    [...] Oh yes… I made good on my promise and posted a spaetzle recipe & tutorial. [...]

  12. Verna Sandvill on December 2nd, 2010 4:00 pm

    good article , hope to see more about this subject.

  13. Sigrid on July 8th, 2011 3:34 pm

    My mother and all my dad’s family made spaetzle often. You can put grated cheese and onions on it, or serve it with beef stroganoff or any meat recipe with a sauce.

    My husband loved it so much he bought me a spaetzle hofel (the one you see above) and has begged me to make it again and again.

    So glad you printed this recipe because I lost mine! Also, we didn’t use the pototo puree, just eggs and flour, etc.

    Do try it–the men love the thicker consistency (more to chew on!)


  14. susan on May 13th, 2012 8:05 pm

    a couple people mentioned adding cheese and onions. what kind of cheese?
    looks like a great recipe

  15. Käsespätzle & Stephanie Stiavetti | Michael Ruhlman on October 22nd, 2012 8:50 am

    [...] a pot of boiling water. It’s an incredibly simple procedure, though you might appreciate a visual spätzle tutorial to give you an idea of how it’s supposed to [...]

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