Soft Alsatian egg noodles, scraped into boiling water and then tossed in foaming butter, served as a side to braises or piled up with melted cheese and fried onions.

Spaetzle, the little soft egg dumplings of the German-speaking world, are as Alsatian as they are Swabian. The dough is loose, scraped or pressed straight into boiling water, where the noodles set in seconds. In Alsace they are the standard partner to coq au Riesling and game, and on their own become kaseknepfle when bound with cheese and topped with fried onions. They are home cooking, comfort and the everyday starch of the region.

Where to eat Spaetzle in Strasbourg

3 editor picks for Spaetzle in Strasbourg, ranked by editorial score. All Strasbourg signature dishes · Spaetzle across every city.

Book food experiences in Strasbourg

See all 423 food experiences in Strasbourg

Make it at home

Serves 435 minEasy

Ingredients

  • 300g plain flour
  • 3 eggs
  • 100ml milk or water
  • Salt and a grating of nutmeg
  • 50g butter to finish

Method

  1. Beat the flour, eggs, milk, salt and nutmeg into a thick, sticky batter and rest for 10 minutes.
  2. Bring a large pan of salted water to a rolling boil.
  3. Press the batter through a spaetzle press or a colander with wide holes straight into the water.
  4. Cook for about 2 minutes until the noodles float, then lift out with a slotted spoon.
  5. Toss the drained spaetzle in foaming butter until lightly golden and season to taste.

Editor tip. Work in batches so the pan stays at a hard boil; crowding makes the spaetzle clump together.

Common allergens: Gluten, Eggs, Dairy.