Spaetzle Pasta 500g - German Egg Noodles

Bavarian-style Spaetzle pasta is a traditional German egg noodle made with durum wheat semolina and free-range eggs, ideal for cooking authentic meals.

What are Spaetzle?

Spätzle are a much-loved German pasta speciality from southern Germany. These soft, irregular egg noodles are made with durum wheat semolina and free-range eggs, giving them their appealing golden colour, gentle richness, and satisfying bite.

Unlike long pasta, Spätzle have a rustic, uneven shape that catches melted butter, creamy sauces and savoury meat juices particularly well. They are an easy way to bring the comfort of a traditional German meal to the table.

These Bavarian-style Spätzle are certified Kosher, GMO-free and made without artificial additives or preservatives.

How to Use Spaetzle

Spätzle make a versatile side dish or the foundation of a quick, deeply comforting main course.

• Use them in place of potatoes or rice alongside goulash, beef stew, or a rich mushroom sauce, letting the tender noodles soak up every spoonful of gravy.
• Make classic Käsespätzle, Germany’s irresistible answer to mac and cheese, by tossing the cooked noodles with grated Gruyère and mature Cheddar, then topping with crisp fried onions.
• Pair with golden schnitzel, sausages, pork chops or roast chicken, finished with a creamy peppercorn or mushroom sauce.
• Pan-fry cooked Spätzle in butter with fresh herbs until lightly golden at the edges for a simple, savoury side dish.

How to Cook Spaetzle

1. Bring approximately 1 litre of water and 1 tablespoon of salt to the boil for every 100g of noodles.
2. Add the Spätzle to the boiling water and cook over a high heat for approximately 22 minutes, stirring occasionally.
3. Drain well, then serve immediately with butter, sauce or your chosen accompaniment.

Cook’s Tip

For a slightly firmer texture, start tasting the noodles towards the end of the cooking time. Once drained, a quick toss with butter prevents them from sticking and leaves them ready for sauce, melted cheese or a finishing fry in the pan.

Where Does It Come From?

Our Spätzle are made by ALB-GOLD, a family-owned pasta maker based in Trochtelfingen on the Swabian Alb in Baden-Württemberg, southern Germany. This is the heartland of Swabian Spätzle, between the Black Forest, Stuttgart and Lake Constance.

ALB-GOLD works closely with farmers, millers and egg producers to source quality raw materials. Its egg pasta is made with fine durum wheat semolina and free-range eggs, and visitors to its glass-fronted production facility can see how it's made.

The company began as a chicken farm in 1968 and remains in the Freidler family today. That connection to eggs, regional ingredients and traditional German noodle-making expertise makes ALB-GOLD a particularly fitting producer for our German pasta collection.

Ingredients & Nutritional Information

Ingredients: Durum wheat semolina, free-range egg.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soy.

Country of Origin: Germany.

Storage: Store in a cool, dry place.

Frequently Asked Questions

What is the difference between Spätzle and Knöpfle?

Both are traditional Swabian egg noodles. Spätzle are generally longer and more irregular in shape, while Knöpfle are smaller, rounder and more dumpling-like. Both are excellent with cheese, sauces and hearty stews.

Can I make Käsespätzle with these noodles?

Yes. These noodles are ideal for Käsespätzle: toss the cooked Spätzle with grated Gruyère, Emmental or mature Cheddar and a splash of the cooking water, then finish with crispy fried onions. See our full Käsespätzle recipe for quantities and step-by-step instructions.

Are Spätzle the same as ordinary pasta?

Spätzle are a German egg-noodle speciality, not an Italian-style pasta shape. Their soft, rustic texture and irregular surface make them especially good at holding rich sauces, butter and melted cheese.