What took them so long? We have been delighted to see this overdue attention to Germany’s great culinary treasure. Didn’t Victor Hugo once say, “All the forces in the world are not so powerful as an idea whose time has come”? All hail, the power of Spätzle! And we are committed to making the best Spätzle this side of the Atlantic. So, come and get the real deal from Carolina Spätzle!
Spätzle consist of just a few simple ingredients– eggs, flour, milk, salt. To make a good batch is an art, we believe. We make and package them when they are fresh out of the pot. No dried Spätzle can come close to the tender goodness of fresh Spätzle. Just pop them in a pot of boiling water, count to 30, and drain. Mmmm, all steamy and delicious. Serve them with just about anything … or gobble them up, right out of the collander!
Or you can fry them up in a pan with some butter and whatever else inspires you!
We also use the freshest organic vegetables, herbs, and spices for our specialty spätzle. And we always buy local whenever we can.
Red pepper spätzle dough; herbs, red pepper puree, sweet potato, spinach and sea salt; spinach spätzle (green spätzle and ham, anyone?)
There are so many ways to serve up Spätzle. And we encourage you to experiment! Add a twist to tradition or go “fusion”! We think they are totally versatile and, just like Germany today, can only benefit from mixing it up. (Spätzle with peanut sauce, anyone?)
Here are some of the traditional ways that our mothers and grandmothers served them to us. These are some real German comfort foods.
Spätzle mit Gulasch (with goulash); Spätzle mit Linsen (with lentils); Spätzle mit Sauerbraten (with marinated sour roast); Käsespätzle (baked with cheese and caramelized onions); Gaisburger Marsch (Spätzle soup with meat and potatoes)
Add a salad (with tomatoes and radishes–wunderbar!) to those Kässpätzle as we did recently and, voilá!
Spätzle are often served with:
Sauerkraut (here, with apples and carroway seeds and, alternatively, with sausage) or red cabbage (Blaukraut).
If you’ve got Spätzle leftovers, you can also fry them up for another meal. One of the most delicious
ways to do this is by adding ham and egg. These are called 
“Schinkenspätzle.” Quite frankly, you can fry them with anything you like!
Looking for good recipes of the traditional sort? There are lots of online sites and a few new cookbooks. But our favorite recipes come from sources that look more like this:
♥ Thank you, Oma! ♥
For an easy goulash recipe based on an old family recipe, click on Spatzle and gulasch and enjoy!
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Carolina Spätzle 