Tender, irregularly shaped egg noodles from Swabia, pressed through a board or colander into boiling water, then tossed in butter until golden.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm serving bowl
Garnishes: fried onions, fresh parsley
Accompaniments: gravy, roasted meats
Instructions
-
1
Combine flour and salt in a large bowl. Make a well, add eggs and water. Beat vigorously until the dough is smooth, elastic, and develops bubbles.
-
2
Let the dough rest for 15 minutes.
-
3
Bring a large pot of salted water to a rolling boil.
-
4
Using a Spätzle board, press, or colander, scrape or push small portions of dough directly into the boiling water.
-
5
The Spätzle are done when they float to the surface, about 2 minutes. Remove with a slotted spoon.
-
6
Melt butter in a skillet and toss the cooked Spätzle until lightly golden. Season with nutmeg and serve.
Did You Know?
A traditional Swabian saying claims "a girl is not ready for marriage until she can make proper Spätzle" — and speed-Spätzle-making contests are still held at local festivals.
Chef's Notes
Equipment Tips
- Spätzle board or press
- large pot
- skillet
- slotted spoon
Garnishing
fried onions, fresh parsley
Accompaniments
gravy, roasted meats
The Story Behind Spätzle
Spätzle have been a staple of Swabian cuisine since at least the 18th century, though similar egg noodles likely existed earlier. The name derives from "Spatzen" (sparrows), describing their small, bird-like shape. In 2012, the EU granted Spätzle from Baden-Württemberg protected geographical indication status.
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