Recipe German Egg Noodles
Made from eggs, flour, salt, and water, homemade German egg noodles are versatile little dumplings that are also pretty easy to make.
The best part about German spaetzle noodles is that they go great with so many tasty German or Hungarian dishes… or you can just enjoy them pan-fried in butter (and cheese)!
Spätzle– or Spaetzle written without the umlaut – is the German name for a tiny egg noodle. It’s technically an egg dumpling since it’s cooked in boiling water. It cooks quickly, is very soft, and can be extremely filling if you eat a lot of them!
How To Make Spaetzle
The concept of a tiny egg dumpling is popular in Central and Eastern Europe. With German roots (explained below), it’s also enjoyed in Austria and Switzerland.
Aside from being a side dish to meat dishes like Rouladen or German goulash, cheese can be added to spaetzle to create the incredibly delicious variation known as Kaesespaetzle!
It’s also very well-known in Hungarian as Nokedli. Here, egg dumplings can be made a little larger – but are usually small like spaetzle.
German Noodle & Butterball Soup
They are often served with chicken paprikash, Marhapörkölt (beef stew), and even sometimes goulash. Eric grew up eating Nokedli without yet realizing it was the same as spaetzle.
These days, you can eat spaetzle all over the place. We’ve eaten spaetzle in Berlin and in the south of Germany – but we’ve also enjoyed it in Budapest (as Nokedli) and made it at home in Canada many times!
The backstory of Spaetzle includes the continent of Asia (where dumplings are very popular). The concept was brought to Europe around two thousand years ago.
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This is a region of Europe that is now parts of south-western Germany (part of the state of Baden-Württemberg and parts of the state of Bavaria), and a little bit of current day Switzerland.
Lisa grew up in the south of Germany and has family in Swabia so spaetzle are a food she has enjoyed since she was a child.
We read a whole bunch of online reviews and ended up buying this Spätzle Maker and love it. It’s easy to use, easy to clean and doesn’t take up much storage room.
Homemade German Egg Noodles
What we like about our Spätzle maker is that it doesn’t cover the whole pot like some other (mainly steel) spaetzle makers do.
This makes it easier for the steam to escape and makes it much less likely for the batter to cook/harden before it falls into the pot. As a result, the batter gets a chance to fall into the water perfectly each time.
Of course that’s just our personal preference and there are people who swear by their stainless steel Spaetzle makers. You have to decide for yourself what works best for you.
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If you don’t have a Spaetzle maker, you can always try to push the batter through a colander with larger holes. You can also try the “Spoon Drop Method”. This is where you take a larger spoon and load it up with batter.
Then, using a smaller spoon, you drop smaller batter droplets from the big spoon into the steaming/boiling pot of water bit by bit.
Eric’s mom made her Hungarian Nokedli this way for years and – to be honest – it’s so tedious. Also, you end up with dumplings that are all different sizes since the batter amount is kind of hard to control.
German Spaetzle Or Spätzle (soft Egg Noodle): Cooking In The Kitchen With Margaret Bose Johnson
This way, you can compare your spaetzle batter and final egg noodle size to see if you’re on the right track at home!
Start by adding the flour to a medium-sized mixing bowl. Make a little well in the middle for the egg (and try to do a better job than we did in the photo above, haha).
Then add the eggs and the salt to the flour and mix everything together with a wooden spoon or your electric mixer.
Gluten Free Spaetzle (german Egg Noodles)
Now add a little bit of water at a time while mixing vigorously. Keep going until the dough has a lump-free, elastic consistency.
When you are done mixing, you should be able to see air bubbles when moving your spoon in the batter. This is a way of telling that the dough has the right consistency.
Another way to test this is to lift your wooden spoon with batter in the air. If the batter drips off the spoon very slowly but evenly you know that it has a good consistency.
Homemade German Spaetzle Dumplings Recipe • Curious Cuisiniere
Now bring a large pot with salted water to a boil. Reduce the heat once boiling so that the water is just lightly simmering.
This works best if your scraping movements back and forth are quick but evenly paced. You’ll develop a feel for it rather quickly.
Just make sure to not add to much batter at once so it doesn’t drip off the sides. Most spaetzle makers will easily attach to or fit different pots so you don’t have to worry about it falling into the hot water.
Spätzle Or Knöpfle (soft German Egg Noodles) Recipe
Also make sure to not use too much batter at once and give the dumplings in the pot enough space to float to the top when done.
After 2-3 minutes in the lightly boiling water, the spaetzle will float to the top. When they do that, you know that they are done.
Then get another portion of batter to scrape through the spaetzle maker and repeat the steps until you have used up all of the batter.
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You can also shock the cooked Spaetzle noodles in cold water after you remove them from the pot and then reheat them in a frying pan with a bit of butter.
This way they don’t stick together, keep their shape better, and stop cooking further after you remove them from the boiling water. We usually don’t do this since we are kind of lazy and eat the spaetzle right away anyway.
Also, if you know that you want to make cheese spaetzle (Kaesespaetzle) out of your cooked egg noodles, you can sprinkle some grated Emmental cheese onto each batch of spaetzle once you have taken them out of the boiling water.
German Spaetzle Dumplings Recipe
If you have any leftover spaetzle, you can store them in an airtight container with a lid in the fridge for a few days.
Before consumption, you can either reheat them with some butter in a frying pan or drop them into hot water for a couple of minutes before straining them.
Alternatively, you can also freeze egg noodles in a freezer container. For this make sure that you shocked your boiled spaetzle in cold water first (if they are still hot).
Homemade Spaetzle, German Egg Noodles With Cheese, Roasted Onions, Bacon And Breadcrumbs, Served With Parsley Garnish On A White Plate On A Rustic Woo Stock Photo
To reheat from frozen, drop the frozen spaetzle into a pot of boiling, lightly salted water, or reheat them with some butter in a frying pan. If the egg noodles got stuck together in the freezer, we’d recommend the boiling method.
These homemade German Spaetzle are authentic and very easy to make. Made from a simple flour-egg batter, these classic little dumplings make the perfect side to saucy dinner ideas like goulash and go well with meat dishes like Rouladen!
Serving: 1 g | Calories: 290 kcal | Carbohydrates: 48 g | Protein: 12 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Cholesterol: 164 mg | Sodium: 594 mg | Fiber: 2 g
Cheese Spaetzle Recipe (german Käsespätzle)
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Recipes From Europeis about celebrating food, family, and culture. This site is about sharing recipes for the dishes that we grew up with – and also some new ones.One of Germany’s most popular and beloved foods, here is a fool-proof and authentic German Spaetzle recipe! Perfect texture and perfect flavor, these are just like you know and love them from the Swabia region of Southern Germany where they originated!
One of the most beloved foods in Germany that tourists go home talking about is Spaetzle, the famous German egg noodles from the Baden-Württemberg region of southwest Germany. This area is also known as
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, or Swabia. I grew up in Stuttgart, the capital of Baden-Württemberg, watching my Mom and Oma make spaetzle – I learned from the best!
Stuttgart is Germany’s 6th largest city with a population of over 600, 000. It’s a bustling city of industry as well as one of great beauty and impressive history. Stuttgart is the proud home of Mercedes-Benz, Porsche, Bosch, and the first VW Beetle prototype. Stuttgart is also one of Germany’s largest wine-producing cities and their wine-making dates back to 1108 A.D. when a Catholic monastery started making it. Stuttgart is also home to some of the greatest philosophers and literary giants, is home to several large universities, three beautiful castles, the VfB Stuttgart (one of Germany’s great soccer teams), as well as one of Germany’s most famous Christmas markets.
Other famous cities in Baden-Württemberg include Heidelberg, Baden-Baden, Tübingen, Ulm, Karlsruhe, and Mannheim and it’s also home to the Black Forest, the Swabian Alb, numerous rivers, lakes, and inspiring castles (like Schloss Lichtenstein below, one of my favorites). Needless to say, there was never a dull moment growing up in Baden-Württemberg and I never took for granted the beauty of the surroundings and the
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