5 Ingredient Spaetzle Recipe (2024)

FAQs

What is the English name for spaetzle? ›

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

The short noodles are usually irregularly shaped and made from a simple batter of eggs mixed with flour (all-purpose or semolina) and milk or water. Its name derives from the word spatz (“l*ttle sparrows”) but is also thought to mean “clump” in German. It's known as spätzli in Switzerland and nokedli in Hungary.

These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

That's a lot of spätzle! Some say the name comes from the word Spatzen, which means “l*ttle sparrows.” Why? Some think that before there were specially made Spätzle tools they would put dough into their hands, as if they were holding a little sparrow, and put small pinches in the water.

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.

Gnocchi are dumplings made/shaped by hand from a potato dough, and boiled like pasta. (See history).. Spaetzle is made from a more fluid batter (think pancake batter consistency)with egg, milk/cream, and flour. Not a potato in sight.

Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

What goes on top of spaetzle? ›

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. 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.

Compared with Italian pasta dough, spaetzle dough is softer and moister. That's why you can't roll it out. Instead, spaetzle are squeezed through a press, shaved off the edge of a board or sliced straight into the boiling water. Afterwards, the simmered spaetzle are drained and then fried in butter.

Sauerkraut: Fermented cabbage, providing a tangy and crunchy contrast to the schnitzel. Bratkartoffeln: Pan-fried potatoes with onions and bacon, offering a hearty and savory side. Spätzle: Soft egg noodles that are a comforting accompaniment to schnitzel. Gemischter Salat: A mixed green salad with a simple vinaigr.

In Germany, Schnitzel is usually served with fries (you have to try my Pommesgewürz recipe for a German french fry seasoning). Bratkartoffeln (pan-fried potatoes) is another popular side.

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.