Grocery
German Egg Noodles
What it is
Spatzle are small, soft egg noodles that are a traditional staple in Southern German cuisine. They are typically made from a simple batter of flour, eggs, and water or milk, which is then pressed or scraped through a special tool into boiling water. The resulting noodles have an irregular, dumpling-like shape and a tender texture. Spatzle are a versatile food, often served as a side dish or as a base for various sauces and toppings.
How people cook with it
These noodles are a comforting and adaptable addition to many meals.
- As a side dish for roasted meats
- Topped with melted cheese and onions
- Mixed with gravy or stews
- As a base for vegetarian dishes
To prepare spatzle, bring a pot of salted water to a rolling boil. Use a spatzle maker, a colander with large holes, or a specialized grater to press or scrape the dough directly into the boiling water. Cook for just a few minutes until the noodles float to the surface. Drain them well. For a richer flavor, you can then toss the cooked spatzle in melted butter or sauté them briefly in a pan.
How it differs from similar foods
Unlike dried pasta, spatzle are fresh noodles with a softer, more yielding texture. Their unique, irregular shapes absorb sauces beautifully. They are also distinct from dumplings in that they are typically boiled rather than steamed or baked, resulting in a lighter consistency.
Who it is for
Home cooks looking to explore European comfort food will enjoy preparing and serving spatzle.
How to keep the rest
Refrigerate any unused portion of the spatzle dough in an airtight container. It is best used within a few days of opening the package. Cooked spatzle can also be stored in the refrigerator and reheated.