Spätzle—the Swabian all-purpose weapon, the best thing since the invention of bread, and the ultimate comfort food. In Swabian literature, Spätzle is considered the Leibgericht der Schwaben, which translates to the “favorite dish of the Swabians.” I can only agree; Spätzle is one of my fondest childhood food memories, and it remains my favorite side dish to this day.

But what exactly are Spätzle?

To refer back to my opening sentence: they are a kind of pasta, but not quite. While Italian pasta often uses only semolina and no eggs, Spätzle leans very heavily on eggs and utilizes wheat flour. Furthermore, while pasta dough is typically quite dry and often dried further for later use, Spätzle dough is a “wet business.” It is almost always prepared fresh rather than dried.

How are they made?

The base is simple: mix wheat flour with eggs and salt. Depending on your preparation method, you might add a little water. There are three main ways to shape them: Geschabt, Gepresst, and Gehobelt.

1. Geschabt (Scraped): This is the traditional method. The dough is scraped off a flat wooden cutting board into boiling water using a specific scraper. The dough for this variant usually contains no water at all—just flour, eggs, and salt.
2. Gepresst (Pressed): My favorite way of making them. By using a hand press, you get very uniform, long Spätzle. It is relatively easy to do if you have a press handy. A little water is usually added to this dough.
3. Gehobelt (Planed): This involves using a Spätzlehobel (a slider or plane). This is the most common method I see people using here in the US. You use a more liquid dough that is pushed through holes. In Germany, purists don’t even consider these “Spätzle”—they call them Knöpfle (little buttons). If you want a laugh, just look at any Facebook or Instagram post where someone calls Knöpfle “Spätzle”—the comment sections are hilarious.

The Workout: Beating the Spätzle Dough

The recipe I am sharing is for the pressed variant. The press I use is the Kull Spätzle-Schwob, which is a bit of a pricy import. If you are searching for one in the US, the Westmark Spätzle & Potato Press is a great alternative (and the brand my parents used).

When making the dough, you have to beat it in a bowl with a cooking spoon. I prefer a wooden spoon with a hole in the middle. The texture of the dough will turn your cooking session into a workout! You know the dough is ready when it starts to form large bubbles.

Once the dough has rested and your salted water is boiling, the second part of the workout begins. You fill the press and squeeze the Spätzle into the water as quickly as your strength allows. Pro Tip: Dip your kitchen knife into the boiling water before using it to cut the dough off the press—it prevents sticking!

I hope you enjoy this recipe.

Now what?

Spätzle are the ultimate side dish in Swabia. They go perfectly with Schnitzel and mushroom gravy, Lentil Stew (stay tuned for that recipe!), Goulash, or even as a standalone dish like Kässpätzle (cheese Spätzle with sautéed onions).

You can even vary the dough by adding liver (for Leber-Spätzle), or spinach and herbs for a vibrant green color and earthy taste.

Before you serve your fresh spätzle, A final tip for easy clean-up: Immediately soak your bowl, press, and any used utensils that were in contact with the dough in cold water (this prevents the egg and flour from setting like glue). You do not want to let the dough dry, unless you’re looking to add an unwanted third round to your kitchen workout!

What is your favorite Spätzle topping? Are you a “Press” fan or a “Hobel” traditionalist? Let me know in the comments! 🥨🦉

Graving another traditional Swabian/German side? Check out my Swabian potato salad or the Bread Dumplings!