Cookbook | Ingredients | Recipes | Cuisine of Germany

Spaetzle-press in action

Spaetzle (German: SpƤtzle) means literally translated "little sparrow" and is a Swabian specialty (Germany). It is made from flour, eggs, water, and salt. There are different techniques to makes spaetzles, i.e. using a spaetzle-maker or spaetzle-press (for the more lazy house person). The original technique is to use a kitchen board and a grater.

Spaetzle are served as side dishes with a sauce to meat or as main menu with cheese and onions.

This recipe is for a cheese spaetzle.



  1. All ingredients are mixed using hands or an electrical mixer.
  2. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
  3. The dough needs to be beaten long enough for bubbles to rise.
  4. A large pot with salted water is boiled.
  5. If using only a board a spoon of dough is swept over the kitchen board with the grater and then small pieces of the dough is cut/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of the dough is put into the maker and pressed through the holes into the water.
  6. The spaetzle are done when they rise and swim on the water surface.
  7. The spaetzle can be removed from the water with a slotted spoon and put into a lightly oiled bowl.

To prepare cheese spaetzle:

  1. Slowly fry diced onions with butter.
  2. When onions are browned, remove from pan.
  3. Fry spaetzle in butter on low heat.
  4. Grate cheese over frying spaetzle and mix. (Emmental or Gruyere)
  5. Add onions and mix spaetzle, cheese and onions.
  6. Serve with a green salad.