Herbed Spaetzle Recipe for #SundaySupper Oktoberfest


Spaetzle is a German egg noodle that literally translates as “little sparrows”. They are the German and Austrian alternative to rice or pasta and pair deliciously with the full range of German sausages and braised red cabbage. Pair soooo well that I made it as part of an entire Oktoberfest meal – see pic below and get the recipe for Braised Red Cabbage with Apples and Leeks and Cheddar Bratwurst here.

The weather has been cooperating with the feeling of Fall here and can I just say how much I love it?


Celebrating the foodie side of Oktoberfest with the Sunday Supper Tastemakers was perfect with the weather AND seasonally delicious. Oktoberfest is the longest running beer festival and traveling fair held annually in Munich, Bavaria, Germany. Cities all over the world celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It is a 16-18 day folk festival running from mid-September to the first weekend in October. Having been held every year, for 206 years, since its start in 1810, Oktoberfest is an important part of Bavarian culture. Check out the mouthwatering German-inspired recipes below!

Big thanks to Cricket from Cricket’s Confections who is leading the Sunday Supper Oktoberfest this week!

I had a favorite box of spaetzle on hand so I did not hand-make the spaetzle. For those pasta-making enthusiasts, I will refer you to Martha Stewart’s recipe here or Anne Burrell’s recipe here. The fresh herbs and butter take these “little sparrows” and make them fly. I really recommend the braised cabbage as well which adds acidity to the meal. And the brats … don’t forget the brats!


Happy Oktoberfest and Happy Fall!

What’s cooking in your kitchen? 


  • Box of Spaetzle prepared according to directions
  • 4 tablespoons of butter
  • 1/4 cup of chopped parsley
  • 2 tablespoons of chopped thyme
  • 2 tablespoons of chopped chives
  • Generous salt and pepper


Prepare the spaetzle according to directions. Drain the spaetzle. Melt butter on medium to high heat. Add the spaetzle to the pan and toss with butter, salt, and pepper. Some people like to slightly brown the spaetzle. Once the spaetzle is coated with butter, add the herbs. Cook for a 2-3 minutes, tossing regularly and then serve. Enjoy!


Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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17 Responses to “Herbed Spaetzle Recipe for #SundaySupper Oktoberfest”

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  1. Liz says:

    I’ve actually made herbed spaetzle before—so yummy! You’ve inspired me to put this on the menu soon!

  2. I was so excited to see how you made the spaetzle but then I was even more excited that you can buy it! I saw Ann Burrell make it recently on tv and have been dying to try it but it looked a bit complicated. Now I don’t have to! This looks delicious …. I love all the herbs.

  3. We loved testing out this recipe in the Indychef kitchen – Thank you it was AWESOME!

  4. Lori says:

    Hi Kim,
    This looks yummy! Living deep in the Northeast, boxed spaetzle is hard to find. But that’s why I LOVE online shopping 🙂 You stated you have favored brands, care to share please???
    Thank you for sharing your wonderful recipes!!


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