Spätzle
Spätzle is a soft German egg noodle from Swabia, made from a wet wheat flour and egg batter pressed or scraped into boiling water, served as a side or baked with cheese.
Allergens at a glance
- UsuallyGlutenWheat flour, sometimes durum semolina (Spätzlemehl).
- UsuallyEggsEggs bind the batter; traditional recipes use a lot of them.
- OftenMilkTossed in butter; Käsespätzle is layered with cheese. Some batters use milk.
- SometimesCeleryIn the gravy or stock-based sauces served over Spätzle.
- SometimesSulphitesWine in some sauces served with Spätzle.
Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.
Diets
- Vegetarian on its own and as Käsespätzle, but not vegan: egg and dairy.
- Often served as a side to meat with gravy, which is not vegetarian.
- Not gluten-free: wheat flour is the base. Gluten-free Spätzle exist but are rare in restaurants.
Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.
What is Spätzle?
Spätzle are small, soft, irregular egg noodles from Swabia in southwest Germany. A thick batter of flour, eggs, salt and a splash of water is scraped off a board or pressed through a Spätzle press straight into boiling water, where the pieces cook in a minute or two. They're served as a side dish with gravy-rich meat, or as a meal in their own right as Käsespätzle.
What's in it
The base is wheat flour (sometimes a coarse Spätzle flour with durum semolina), eggs, salt and water or milk. That's it, but proportions vary: Swabian cooks use a lot of egg.
Main variants:
- Käsespätzle (Kässpätzle in Swabian and Allgäu dialect): layered with grated mountain cheese such as Emmentaler or Bergkäse, and topped with crispy fried onions. The Allgäu version is often called Kässpatzen.
- Butterspätzle: simply tossed in butter.
- Linsen mit Spätzle: Swabian lentils with Spätzle and Saitenwürstle (small frankfurter-type sausages).
- Knöpfle: a rounder, button-shaped version.
- Spinatspätzle: green, with spinach worked into the batter.
Allergens and diets
Wheat and egg are the dough, so assume both. Milk is very likely: plain Spätzle are usually tossed in butter to finish, some cooks loosen the batter with milk, and Käsespätzle is built on cheese. Fried onions on top are often dusted with flour before frying.
As a side dish, Spätzle soak up whatever sauce comes with the main. Gravies (Soße) and cream sauces usually start from stock, which can contain celery, and some include wine. If you're ordering Spätzle with a roast or Rahmschnitzel, ask about the sauce as well as the noodles.
Busy kitchens often use ready-made fresh or dried Spätzle rather than making them. Recipes vary by brand, so if your allergy is severe, ask to see the pack.
On the menu
Look for Spätzle (or Spätzla, Knöpfle in Swabian regions) under Beilagen (sides) or Hauptgerichte (mains). "Hausgemacht" means homemade. Käsespätzle is a full meal, often served in the pan with a green salad on the side.
Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.