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Kitchen Dictionary: spaetzle

Pronounced: SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee

Spaetzle, literally translated from German as "little sparrow," is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

Ethnicity: German Ingredient

Season: available year-round

Matches well with: butter, pepper, poppy seeds

More Spaetzle Recipes
Popular Spaetzle Recipes
Kasespaetzle (Cheese Spaetzle)
Jaeger Schnitzel (Spaetzle Sauce)
German Dumplings (Spaetzle or Kniffles) for Soup or Saute

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?