German Spätzle

Spätzle are one of those foods that feel simple until you try to explain them. They are often described as German egg noodles, but that comparison only goes so far. In Germany, Spätzle are not treated like pasta. They are their own category, with their own rules, textures, and traditions.

Spätzle come from southern Germany, especially Swabia and Bavaria, where they are considered everyday comfort food. They are made from a soft dough of eggs, flour, and salt, which is shaped or pressed directly into boiling water. The result is a noodle that is irregular in shape, soft, and slightly chewy.

There are various versions depending on the region. Some are longer and thinner like a true string noodle, and then there are also the drop shaped ones. Our editorial office has a clear preference for texture and size. We like to make them from scratch, but it takes a long time to master the art of the perfect consistency. Take a look at some of our recipes for some serving suggestions.

Spätzle vs Pasta

One of the biggest differences between spätzle and Italian pasta is texture. Pasta is usually dried and shaped to hold sauces. Spätzle are fresh and tender, designed to absorb whatever they are served with. They are meant to feel substantial without being heavy.

In the US, spätzle are sometimes grouped with pasta or dumplings. In Germany, they are simply spätzle. They are used the same way you might use potatoes or rice, as a base for a meal rather than something that needs a pasta sauce to make sense.

How Spätzle Are Traditionally Eaten

Spätzle are most often served warm and freshly made. In everyday cooking, they appear as a side dish alongside roasted meats, sausages, or stews. Gravy is a common pairing, especially mushroom-based sauces or pan gravies, which soak into the noodles.

One of the most well-known spätzle dishes is Käsespätzle, a comfort food made by layering spätzle with melted cheese and onions. It is often compared to mac and cheese, but the flavor is richer and more savory, and the texture is less creamy and more hearty.

Spätzle are also eaten simply, tossed with butter and herbs, or reheated lightly in a pan. Leftover spätzle are common and are often pan-fried the next day, which gives them a slightly crisp exterior. Every kid grew up with Spätzle mit Soße, as they should. It is a meal as well known and loved as buttered noodles but easily a million times better. A flavorful gravy works wonders with a plate of traditional Spätzle. Give it a try, and let us know what you think. It is still eaten regularly in our offices.

Fresh, Homemade, and Everyday Options

Traditionally, spätzle are made fresh at home using a spätzle press or board. That process takes time and practice, which is why spätzle mixes play an important role, especially for people living outside Germany.

Spätzle mixes make it possible to recreate familiar textures and flavors without specialized tools. They are widely used in Germany as well, especially for weeknight meals or when cooking for several people. The result may not look identical to hand-cut spätzle, but it captures the essential character.

Our favorite brand of spätzle and gravys are Maggi, Bechtle, 3 Glocken, Black Forest.

Spätzle in Modern German Cooking

While spätzle are deeply traditional, they remain very present in modern German kitchens. They appear in home cooking, restaurants, and casual meals alike. They are filling, adaptable, and work with many different flavors without losing their identity.

Spätzle are rarely eaten on their own. They are meant to be part of a larger meal, often paired with German Gravy German Sausages or other hearty dishes. Because of this, they also show up naturally in shared meals and casual food spreads.

For many Germans living abroad, spätzle are a comfort food tied to family meals and regional traditions. This collection reflects that role and offers ways to enjoy spätzle in the same simple, practical way they are eaten in Germany.