Spaetzle (or spätzle) are little dumplings popular in southern Germany, Switzerland, and Hungary. The German word means “little sparrows,” a reference to the shape. The dough is a simple one, a blending of eggs, milk, and flour, usually pushed through the holes of a colander into boiling salted water. If you make spaetzle often, you can invest in a spaetzle maker, or hopper.
1. Cheese Spaetzle
German spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or 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 our Cheese Spaetzle recipe.
2. Herb Spaetzle
Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany. Spaetzle are often added to soups or crisped up with a bit of butter and served with sausage. Get our Herb Spaetzle recipe.
3. Green Pea Spaetzle with Smoked Salmon Sauce
Frozen peas are bended up with the liquid (water and eggs) in this recipe, then incorporated into the usual way with the flour. Getting the wet dough to the colander can be tricky, but the results are worth it. Get Chef at Home’s Green Pea Spaetzle with Smoked Salmon Sauce recipe.
4. Portobello Paprikash with Spaetzle
“My Portobello Paprikash,” writes health blogger Sonali, “is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika. For my version, I decided to use Portobello mushrooms because as far as vegetables go, they are very meaty and filling.” Get The Foodie Physician’s Portobello Paprikash with Spaetzle recipe.
5. Homemade German Spaetzle
Cream of Wheat cereal (i.e., wheat farina) combines with flour to yield spaetzle of exceptional litheness and tenderness. After you’re done making these, you can dry them out and refrigerate. Then, just before serving, heat and brown them in butter. Get Cook Diary’s Homemade German Spaetzle recipe.
6. Hungarian Goulash with Spaetzle
Traditional Hungarian goulash is flavored with both sweet and smoky paprika, for deep, deep flavor. This recipe calls for canned beef, which saves time and, oddly, provides a long-simmered flavor. And homemade spaetzle are the perfect accompaniment. Get My Food Storage Cookbook’s Hungarian Goulash with Spaetzle recipe.
7. Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce
The name might give you a double-take, this is such an eclectic recipe. The flavors, though, blend earthy, bitter, spicy and sweet—the perfect complex topping for fresh spaetzle, easier to make than pasta. Get LunaCafe’s Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce recipe.
8. Lemon, Ricotta, and Thyme Spaetzle
The browned butter these light, fresh-tasting, springlike spaetzle are tossed in give lots of complex nutty flavor. And the ricotta in the spaetzle batter keeps things airy and delicate. Get C4Bimbos’ Lemon, Ricotta, and Thyme Spaetzle recipe.
9. Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto
The wild spring treat, ramps, become a rich, fragrant pesto, tossed with asparagus and freshly made spaetzle. This is a perfect example of modernizing a traditional recipe, adapting it to modern tastes. Get Edible Philly’s Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto recipe.