About the Recipe
Spaetzli is one of those dishes that instantly takes me back to my childhood kitchen—simple, comforting, and deeply nostalgic. Much like Swiss Alpine Macaroni or Swiss Pancake Soup (Flädli Suppe), it’s one of those humble meals made from pantry staples that somehow feels like a warm hug in a bowl. Whether served plain with a bit of butter or piled high with sauce, these tender little noodles never disappoint.
Traditionally made in Switzerland and parts of Germany, Spaetzli—which comes from Spatz, meaning “little sparrow” in German—is named for their small, irregular shape. They’ve been a staple for centuries for good reason: easy to make, satisfying to eat, and endlessly versatile. Growing up, I’d often see them served alongside Zürcher Geschnetzeltes—that creamy veal and mushroom dish so loved in Swiss kitchens—or simply tossed with cheese and caramelized onions for an Alpine-style mac-and-cheese.
At home, my mom used nothing more than a cutting board and knife to make hers—scraping each bit of dough into boiling water with steady hands while I watched in awe. These days, I use a proper Spaetzli colander (worth every penny!), but that sense of home and tradition still lingers every time I make them.
My go-to serving style is with a creamy mushroom sauce, but they’re just as delicious with roasted meats, pan-seared salmon, or spooned straight from the pot with melted butter and herbs. However you serve them, Spaetzli will always deliver comfort, flavor, and a touch of Swiss soul.
Authentic Comfort Food: This recipe brings the cozy, traditional flavors of Switzerland or Germany to your table, perfect for weeknight dinners or special occasions.
Quick and Simple: With just a handful of ingredients and a straightforward method, you can enjoy homemade pasta in no time.
Customizable: Add herbs, spices, or even cheese to the dough for a personalized twist.
Versatile: Spaetzli can be served as a side dish, a main course, or even pan-fried for a crispy texture the next day.
Make-Ahead Friendly: Perfect for meal prep, you can store or freeze spaetzli for a quick and delicious addition to any meal.
Crowd-Pleaser: Its buttery, tender bites are loved by both kids and adults, making it a hit at any gathering.
What You'll Love
1. Can I use a different type of flour for this recipe? Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer, though the texture may be slightly different. Experiment to find the balance you like!
2. Do I need a spaetzli maker to make this recipe? No, you don’t need a spaetzli maker. You can use a colander or a slotted spoon to press the dough into boiling water, though a spaetzli maker makes the process quicker and easier.
3. Can I make spaetzli ahead of time? Absolutely! Cook the spaetzli and let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet with butter or oil before serving.
4. Can I freeze spaetzli? Yes, spaetzli freezes well. Spread the cooked spaetzli on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat them from frozen in a skillet or boiling water.
5. What can I serve with spaetzli? Spaetzli pairs wonderfully with dishes like Zürcher Geschnetzeltes, creamy mushroom sauce, stews, or even a simple butter and herb mixture.
6. Can I make this dairy-free? Yes, substitute the milk with a non-dairy alternative like almond milk or oat milk. Use vegetable oil instead of butter for cooking.
7. What does the nutmeg add to the recipe? Nutmeg adds a warm, subtle depth of flavor. It’s optional but highly recommended for an authentic taste.
8. Can I make spaetzli without eggs? Eggs are key to the traditional texture, but you can try an egg substitute or aquafaba if needed. The consistency will vary.
Frequently asked Questions
Ingredients
Spaetzli:
2 cups all-purpose flour
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg (optional)
Cooking and serving:
1-2 tablespoons butter or vegetable oil for cooking
Salt and pepper, to taste
Freshly chopped parsley for garnish (optional)
Preparation
In a large mixing bowl, combine the flour, salt, and nutmeg. Make a well in the center of the flour mixture.
In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the well in the flour. Using a wooden spoon or a spatula, slowly incorporate the wet and dry ingredients, stirring until you have a smooth, thick batter. The batter should be thicker than pancake batter but thinner than dough. If it's too thick, you can add a little more milk.
Let the batter rest for about 20-30 minutes. This allows the flour to fully hydrate and helps achieve the right spaetzli texture.
While the batter is resting, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat to a gentle simmer.
Pour your batter onto spaetzli maker, a colander with large holes, or a slotted spoon, using a dough scraper or spatula, carefully push the batter through the holes so that small portions of the batter drop into the simmering water.
You can also use a knife to scrape small pieces of dough directly into the water off of a cutting board if you don't have the above mentioned tools.
The spaetzli will cook quickly and rise to the surface when they are ready, which usually takes about 2-3 minutes.
Use a slotted spoon to remove the cooked spaetzli from the water and transfer them to a colander to drain. Repeat this process with the remaining batter.
In a large skillet, heat the butter or vegetable oil over medium heat. Once the butter is melted and begins to sizzle, add the cooked spaetzli to the skillet. Sauté the spaetzli for a few minutes, stirring occasionally, until they start to turn golden brown.
Season the spaetzli with salt and pepper to taste. Garnish with freshly chopped parsley if desired.
Serve the spaetzli hot as a side dish alongside your favorite main course or with a sauce of your choice. They pair well with gravy, cheese sauce, or a simple butter and herb sauce.
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