German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

Sharing my grandma’s german spaetzle recipe with a healthier twist but same great flavor. A light egg noodle with fresh herbs and lemon.

I didn’t really learn to cook when I was very young. I don’t have any cool stories about standing on a wooden chair next to my grandpa learning how to prepare homemade bread from scratch. My mom was a great cook, but she worked nights so she madeour dinners while we were in school and then we just heated them up when it was time for dinner.

I actually didn’t really enjoy cooking until I was in my late twenties. So when I learned that the theme for this month’sThe Recipe Reduxpost is to share a healthy recipe about one of my “earliest cooking recollections”, I didn’t immediately know what I was going to write about.

My grandma (hi Oma) is from Germany and luckily for us, she is a fantastic cook. One of my favorite recipes of hers is Spaetzle.Spaetzle is a tiny type of egg noodle that is a traditional dish in Germany. Everyone in my family learnshow to make spaetzle when they get old enough to boil water. My sisters and I all have our own spaetzle makers and even have our grandma’s recipe framed on our walls. It’s served at every holiday function and is a staple in our family.

One of the reasons I like spaetzle so much is that it’s so simple to make. Just combine the 4 ingredients together to for the dough, boil a pot of water, slide the dough through a spaetzle maker over the water and viola! A spaetzle maker looks like a flat cheese grater with a small square piece on top that slides back and forth. You put the dough in the square and as you slide it across the “grater” tiny noodles fall thru into the boiling water. If you don’t have a spaetzle maker, you can press the dough through a colander and it works just as well.

: Spaetzle Maker

: Using Spaetzle Maker

Our family typically serves Spaetzle with brown gravy on top. It’s not the healthiest of dishes but the spaetzle itself isn’t too bad nutrition-wise. It’s a simple dish, made with just flour, egg, water and a bit of salt. I kept the basic recipe the same for this post but instead of drowning it in gravy, I sautéed it in olive oil and then topped it with some chopped parsley and lemon zest. Oma probably won’t approve, but it actually turned out fantastic. Slightly crispy from the olive oil and a fresh, light taste from the herbs and lemon. I will admit that I tried using whole wheat flour for this recipe and it turned out much too dense for my liking.

What is your earliest cooking memory?

Pin for Later….

(Visited 2,150 times, 1 visits today)

Tags: basics, cooking, recipe, recipe redux, spaetzle Last modified: December 14, 2020

About the Author / Brynn McDowell

Welcome! I have found that daily life is a balancing act all on it's own, add in trying to maintain a healthy (and happy!) home and you have yourself the possibility of pure chaos. I'm here to share experiences and tips on how to create a mediterranean inspired diet and lifestyle in a hectic home.

← Previous StoryPatatas Bravas Salad – Hello Fresh Recipe

→ Next StoryFrench Lentil Stew – Meatless Monday Recipe

March Seasonal Produce Guide with Recipe Ideas

February 29, 2024•Feature Slider, , Recipes• 4 Comments

Sharing what fruits and veggies are in season this month in this March Seasonal Produce Guide, along with recipes that use those foods. ...

Seasonal Produce Guide – January

January 10, 2024•Feature Slider, , Recipes• 5 Comments

A Seasonal Produce Guide with recipes, indicating the fruit and vegetables that are in season during January....

Spring Asparagus Recipe Ideas

March 23, 2023•Middle Right Column, Recipes, Soup / Salad / Sides• 9 Comments

Sharing a few of my favorite simple spring asparagus recipe ideas, along with nutrition knowledge for this seasonal veggie....

20 Ways to Use Thanksgiving Leftovers

November 22, 2022•Recipes• 9 Comments

20 delicious and nutritious recipes designed to use thanksgiving leftovers ranging from sandwiches, salads, and side dishes. ...

Deanna Segrave-Daly says:
September 21, 2016 at 10:04 am
Brynn – I love this (including the old recipe card!) I recently had spaetzle at a local German restaurant and being Italian, of course I loved it. I never knew how you actually made it – totally pinning this to try 🙂
Reply
- Brynn McDowell says:
  September 21, 2016 at 11:40 am
  Thanks Deanna! I feel like everyone prepares it a bit differently, but it’s so easy!
  Reply
Laura says:
September 21, 2016 at 10:18 am
I have never made spaetzle but it sounds so easy I think I will give it a try. Thanks also for the tip on using a colander instead of a spaetzle maker, saves me buying one more utensil for the kitchen. It looks great topped with parsley, olive oil and lemon zest.
Reply
- Brynn McDowell says:
  September 21, 2016 at 11:40 am
  Definitely glad to help with having to have one less utensil around that you use once in a blue moon. Hope you like it!
  Reply
Cara says:
September 21, 2016 at 11:46 am
I never knew how easy it would be to make spaetzle! I’ve never tried it before but now I think I need to 🙂 thanks for the recipe!
Reply
- Brynn McDowell says:
  September 21, 2016 at 4:32 pm
  Thanks Cara! It always looked daunting to me growing up but it’s actually so simple
  Reply
Farrah says:
September 21, 2016 at 3:41 pm
I really wish I’d learned how to cook different things from my grandma. <3 I don't think I've ever had spaetzle, but it looks delicious! 😀
Reply
- Brynn McDowell says:
  September 21, 2016 at 4:32 pm
  You should try it Farrah, it’s really good and easy
  Reply
Jessica @ Nutritioulicious says:
September 21, 2016 at 9:46 pm
Great recipe! It’s rare to find spaetzle on a menu, let alone in a blog post. Such a great traditional recipe!
Reply
- Brynn McDowell says:
  September 22, 2016 at 10:07 am
  Thanks Jessica! When I first met my husband I think he had spaetzle ten times the first year I met him at all the family holidays!
  Reply
Miss Polkadot says:
September 23, 2016 at 1:44 am
That’s so sweet! Spätzle definitely are part of my childhood memories – yes, I’m German. We usually did the over the top decadent and delicious Käsespätzle/cheese spaetzle (layered with caramelized onions and plenty of grated cheese) and oh my. It’s so sweet you have you Oma’s recipe framed on your wall and even own a spaetzle maker.
Reply
Courtney says:
September 24, 2016 at 4:38 am
This reminds me so much of my own grandmother’s spaetzle! SO delicious– one of my ultimate comfort foods as a kid. You’ve inspired me to make this soon!
Reply
Emily @ Relishments says:
September 25, 2016 at 4:58 am
This sounds awesome! I’ve only had spaetzle at our local Austrian restaurant, but maybe I’ll try making it myself soon. Thanks for sharing your grandmother’s recipe.
Reply
Thyme Roasted Carrots Recipe - The Domestic Dietitian says:
November 15, 2016 at 8:08 pm
[…] are usually my side of choice at holidays. Hot rolls with butter, flavorful stuffing, and german spaetzle all find their way onto my plate at Thanksgiving. Cranberry sauce usually adds a bit of color, but […]
Reply
Healthy Thanksgiving Menu Additions - The Domestic Dietitian says:
March 1, 2017 at 9:06 pm
[…] German Spaetzle (it goes GREAT with gravy) […]
Reply
Melanie says:
May 15, 2017 at 6:51 pm
I have my grandma’s beef rouladen recipe, but never got the spaetzle recipe. Can’t wait to try this!!!
Reply
Italian Chicken Bake - A Family Favorite | The Domestic Dietitian says:
September 24, 2018 at 12:42 pm
[…] first thought that came to my mind was my Oma’s German Spaetzle recipe. However, I think she’s still little young for that one since it involves standing […]
Reply
Kimberly Fleming says:
November 13, 2018 at 10:05 am
Thank you for sharing your grandmother’s recipe! It brings back such great memories. I am looking for a recipe my grandmother uses to make using Spaetzle. She made a sweet milk soup. She never wrote the recipe down, so unfortunately I can’t make it. Have you ever heard, or made anything like that?
Reply
A Month of Menus~October - the rabbit lair says:
October 2, 2019 at 3:09 pm
[…] Spaetzel (these German dumplings can be a little labor intensive so I may try these at Amazon) […]
Reply
Amy B Radley says:
February 5, 2021 at 5:49 pm
Do you know if I can use almond or coconut flour to make it keto friendly? Love spaetzle
Reply
- Brynn McDowell says:
  February 8, 2021 at 11:59 am
  I’ve never tried it personally but I’m sure with some trial and error it could be done.
  Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

FAQs

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

Read On ›

What is the best flour for spaetzle? ›

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Discover More Details ›

Can you make spaetzle ahead of time? ›

Can German Spaetzle Be Prepared Ahead of Time? Yes! It holds its shape wonderfully and if you shock the Spaetzle in cold water after cooking it won't stick together. You can easily make this side dish a day or two ahead and then simply reheat it in a pan with a little butter.

View Details ›

What is German spaetzle made of? ›

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.

See Details ›

What are the 3 most popular foods in Germany? ›

These German recipes celebrate some of the dishes Germany is most known for: crispy fried schnitzel, robust sausages, chewy pretzels, and all manner of mustard-tinged delights.

Read On ›

What to put on top of spaetzle? ›

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Learn More ›

Why is spaetzle so good? ›

Spaetzle is a cross between pasta and dumplings, with a closer affinity to pasta–but much easier to make. When prepared properly, the pasta-dumplings are light, with a lovely, toothsome chewiness.

Get More Info ›

How to keep spaetzle from sticking together? ›

Fill a large bowl with cold water and ice. Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking.

Explore More ›

Can you make spaetzle without a spaetzle maker? ›

If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don't have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom.

See Details ›

What does Spätzle mean in German? ›

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Tell Me More ›

What is the English name for spaetzle? ›

Spaetzle are traditional German dumplings.

View Details ›

What is Germany breakfast food called? ›

Culture: Traditional German breakfast foods

Slices of cold meat or slicing sausage (Aufschnitt, Wurst), ham (Schinken) and cheese (Käse) are also very common breakfast foods, as well as hard-boiled eggs (gekochte Eier) and Marmelade, which is not just marmalade (Orangenmarmelade) but any kind of jam.

Explore More ›

How do you eat Spätzli? ›

Spaetzle are a sturdy addition to soups — or try them crisped up with a bit of butter and served with sausage. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness.

Get More Info ›

What is eaten with most German meals? ›

Bread is enjoyed with most meals, especially breakfast and dinner, but also at lunch (usually considered the main meal of the day), which will often be served with rolls on the side. Germans enjoy a wide variety of bread including grain, Pumpernickel, rye, and white bread.

Learn More Now ›

What Germans eat with schnitzel? ›

Typically, with schnitzel, warm German potato salad and red cabbage with apples is served. Spaetzle or pasta is another option.

Find Out More ›

What do Germans eat with brötchen? ›

for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts. Basically, they eat them as open-faced sandwiches.

Read The Full Story ›