There are many variations of spaetzle

When it comes to spaetzle, most people think about noodles that are handmade by Southern Germans according to a secret recipe. Read more about the history of spaetzle here… That may have been true at one time, but in the modern age it’s not the case anymore. In the meantime, spaetzle has become one of the most versatile foods there is.
For starters, anything that you can imagine, you can basically put it into your spaetzle dough.

Spätzle Arten
I’ve heard of people who mix fish into the dough, others who add puréed vegetables to it. You can make spaetzle as a sweet dessert or prepare it with vinegar for a salad. Spaetzle is a main course or a side dish, spaetzle is delicious and if you like, even vegan, spaetzle can be everything, just not boring…

Spaetzle is made according to a simple recipe: Spaetzle is probably the fastest side dish in the world. From flour, eggs, salt and water, it becomes more...


Liver spaetzle: A real specialty which, although it’s served in many German restaurants, isn’t often actually handmade and fresh.  more...
Gluten-free spaetzle: Gluten-free is certainly a challenge, but with the tips described here, you can make it. more...
Quark spaetzle: A very unique specialty, here you use quark (curds) instead of water. Quark spaetzle are always served with saddle of venison “Baden-Baden style.” more...
Spaetzle without egg: Whoever shouldn’t or can’t eat eggs won’t have a problem because spaetzle can also be prepared easily without egg if you know a few tricks  more...
Sweet spaetzle: Not to be left out, sweet spaetzle is made with milk and sugar. more....

Bunte Spätzle



Generally, whatever you want to put into your dough will work. Make your dough with only eggs or with very little egg and a lot of water. Use milk or wheat beer instead of water; mineral water, sparkling wine or champagne, everything is up to you. For example, white wine spaetzle tastes incredible with veal “Zurich style.”
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