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4.7 from 7 votes

Homemade Spaetzle

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/2/23 11 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for homemade spaetzle.

This Homemade Spaetzle offers a no-fuss route to delicious, butter-kissed German dumplings, right in your kitchen! It’s simplicity and flavorful punch combine to make a comforting classic that’s ready to win over everyone at the table!

freshly homemade spaetzle with parsley and parmesan cheese in a white bowl.
Table of Contents Open
  • Easy and Delicious Homemade Spaetzle
  • Why You’ll Love This Homemade Spaetzle
  • Ingredients You’ll Need
  • How To Make Spaetzle
    • Mixing It Up
    • Boiling The Spaetzle
    • Frying Time
    • Serving
  • Frequently Asked Questions
    • What is spaetzle exactly?
    • Can I use whole wheat flour for spaetzle?
    • I don’t have a spaetzle maker; can I still make this dish?
    • My spaetzle batter seems really thick. Is this normal?
    • Can I add some other herbs for garnishing?
  • Serve With This
    • Beef Rouladen
    • Braised Lamb Shanks
    • Prime Rib Roast
    • Chicken Madeira
  • Expert Tips
  • Storage
  • Discover More Delicious Recipes
  • Homemade Spaetzle
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy and Delicious Homemade Spaetzle

I swear noodles and pasta are so beloved to me, I even dream about them. Making pasta from scratch is usually quite the effort requiring time, knowing the feel, and even special equipment. Spaetzle is here to break all those roadblocks down!

However, this batter takes no time to whisk together, and even less time to cook up. While I used a spaetzle maker that you see in the photos here, a cheese grater will do the trick as well. There’s no excuse now! You have to try this easy recipe out and enjoy these soft, pillowy homemade egg noodles.

freshly homemade spaetzle with parsley in a white bowl.

Why You’ll Love This Homemade Spaetzle

  • Simple Ingredients, Big Flavor: This recipe uses straightforward, easy-to-find ingredients to create spaetzle that boasts a rich, comforting, and authentic flavor, reminiscent of traditional German cooking.
  • Versatility at Its Best: The neutral, yet delightful taste of spaetzle makes it a superb companion to a variety of dishes, allowing it to seamlessly blend with or enhance different flavors, making meal planning a breeze!
  • Quick and Fun to Make: The hands-on experience of making spaetzle is not only swift but also enjoyable, offering a fantastic opportunity to involve family or friends in the kitchen for a memorable cooking session.

Ingredients You’ll Need

ingredients needed to make homemade spaetzle.
  • All-Purpose Flour: This is the foundation, offering structure and body to your spaetzle. If needed, a gluten-free flour blend can be a suitable substitute.
  • Salt: A flavor enhancer, salt brings out the richness of the other ingredients. Those mindful of sodium can opt for a salt substitute.
  • Nutmeg: Adding a layer of warmth and sweetness, nutmeg elevates the spaetzle’s flavor. A pinch of mace or a whisper of cinnamon can be used in its absence.
  • Large Eggs: Serving as the binding agent, they ensure a cohesive dough that holds together during cooking. A concoction of water, oil, and baking powder can be an alternative for those with egg allergies.
  • Milk: It infuses the batter with the necessary moisture, achieving the ideal consistency. For a dairy-free option, consider almond, soy, or oat milk.

How To Make Spaetzle

You’re going to love making this spaetzle—it’s super easy and fun!

Mixing It Up

process shots showing how to make homemade spaetzle.

Alright, let’s start by grabbing a big bowl and mixing together our flour, salt, and that lovely, warm nutmeg. Now, in another bowl, whisk those eggs and milk together until it’s all friendly and mixed!

process shots showing how to make homemade spaetzle.

Once that’s done, you’re going to pour the wet mix into the dry one. Stir it up until it’s smooth and happy. Remember, if it’s too sticky, throw in a bit more flour, and if it’s too thick, a splash of milk will do the trick! Okay, now we’ve got our batter all ready! Let’s give it a bit of a break. Yep, just let it hang out and relax while you get the boiling water ready.

Boiling The Spaetzle

process shots showing how to make homemade spaetzle.

Got your water boiling? Great! Salt it like the sea, and then, let’s make some spaetzle! You can use a spaetzle maker or even just a cheese grater to drop the batter into the water. It’s like magic—they cook super fast and float to the top when they’re done!

process shots showing how to make homemade spaetzle.

Frying Time

process shots showing how to make homemade spaetzle.

Once you’ve scooped them out of the water, grab a skillet and melt some butter in it until it smells all toasty and lovely. Toss the spaetzle in and let them dance around in there until they get a bit crispy and golden.

Serving

And, voila! Throw some parsley on top and you’re all set to enjoy your homemade, super yummy spaetzle! See? I told you it would be easy and fun!

freshly sauteed spaetzle in a skillet garnished with a bit of fresh parsley.

Frequently Asked Questions

What is spaetzle exactly?

Spaetzle is a type of soft, egg noodle or dumpling, originating from the regions of Germany, Austria, and Switzerland. It’s super versatile and pairs well with lots of dishes, especially ones with lots of sauce or gravy!

Can I use whole wheat flour for spaetzle?

Totally! You can swap all-purpose flour with whole wheat if you like. It will give your spaetzle a nuttier taste and a denser texture, but it’s all about what you prefer!

I don’t have a spaetzle maker; can I still make this dish?

Absolutely! A cheese grater or even a colander can work to form your spaetzle. Just press the batter through the holes directly into the boiling water, and you’re good to go!

My spaetzle batter seems really thick. Is this normal?

The batter should be somewhat thick but it should still be able to flow slowly. If it’s too thick, add a tiny bit more milk until it’s just right. If it’s too thin, a sprinkle more flour will do the trick!

Can I add some other herbs for garnishing?

Definitely! Feel free to experiment with different herbs like chives or thyme to garnish your spaetzle, they can add an extra layer of flavor and make your dish look even more fancy!

Serve With This

overhead shot of beef rouladen in a large serving bowl with a serving spoon
3 hours hrs 30 minutes mins

Beef Rouladen

overhead shot of braised lamb shanks in a pot with two sprigs on rosemary
3 hours hrs 15 minutes mins

Braised Lamb Shanks

prime rib
1 hour hr 40 minutes mins

Prime Rib Roast

50 minutes mins

Chicken Madeira

freshly homemade spaetzle with parsley and parmesan cheese in a white bowl.

Expert Tips

  1. Test Batter Consistency: Before you start, do a quick check on your batter. If it’s too thick, it won’t go through the holes easily. Add a bit more milk if needed, but just a splash at a time!
  2. Use Freshly Grated Nutmeg: Freshly grated nutmeg can add an elevated, warmer flavor to your spaetzle compared to the pre-ground stuff. A little can go a long way!
  3. Avoid Overcrowding the Pot: When cooking the spaetzle, don’t overcrowd the pot. Cook them in batches if necessary. This ensures even cooking and prevents them from sticking together.
  4. Sautee Before Serving: Giving your spaetzle a quick sauté in a bit of butter before serving can add a delightful, toasty flavor and a bit more texture to your dish. Feel free to toss in some herbs for an extra kick of flavor!
  5. Experiment with Flavors: Don’t hesitate to get creative! Try adding some finely chopped herbs, like parsley or chives, directly into the batter for an added layer of flavor.

Storage

After you’ve cooked the spaetzle, and if you find yourself with leftovers, just pop them into an airtight container and they can be stored in the fridge for up to 3 days.

If you prefer to freeze them, spread the spaetzle out on a baking sheet in a single layer and freeze until solid. Once solid, you can transfer them to a zip-top freezer bag or an airtight container, and they’ll keep well for up to 2 months. When you’re ready to enjoy them again, you can cook them straight from frozen—just toss them into your dish and cook a little longer, or thaw them in the fridge overnight before using.

freshly homemade spaetzle with parsley and parmesan cheese in a white bowl.

Discover More Delicious Recipes

  • Instant Pot Chicken and Dumplings
  • Chicken and Dumplings
  • Apple Dumplings
  • Chicken and Gnocchi Dumpling Soup
  • One Pot Creamy Parmesan Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of spaetzle in a white bowl topped with parsley and parmesan cheese with a fork inside
4.72 from 7 votes

Homemade Spaetzle

Prep 15 minutes minutes
Cook 5 minutes minutes
Total 20 minutes minutes
6
Rate Recipe Print Recipe
Savor the simplicity and comfort of Homemade Spaetzle! This delightful German noodle, bathed in buttery richness and a whisper of nutmeg, offers a cozy, chewy bite that's irresistibly delicious, promising a dance of flavors with every forkful. It’s the comfort-food hug you didn’t know you needed!
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Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 6 large eggs
  • ⅓ cup milk

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl.
    process shots showing how to make homemade spaetzle.
  • Pour the milk mixture into the bowl of dry ingredients, and whisk the ingredients to create a smooth batter. You're looking for a batter that slowly drips off a whisk or spatula. If it's too wet add more flour, if it's too dry add for milk. Let the batter rest while you prepare to cook the spaetzle.
    process shots showing how to make homemade spaetzle.
  • Bring a large pot of salted water to a boil. Pour the batter through a spaetzle maker or through the holes of a cheese grater directly into the boiling water.
    process shots showing how to make homemade spaetzle.
  • The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top.
    process shots showing how to make homemade spaetzle.
  • Melt ¼ cup butter in a skillet over medium heat. Cook until the butter smells toasty and begins to brown. Add the spaetzle, and sauté for 2-3 minutes, stirring often. Garnish with parsley and serve warm.
    process shots showing how to make homemade spaetzle.

Equipment

  • Spaetzle Maker

Notes

  1. Consistency is Key: Ensure the batter is not too thick or too thin; it should slowly drip off a whisk or spatula.
  2. Nutmeg is Optional: While it adds a lovely, warm flavor, you can omit it if preferred.
  3. Boiling Water: Wait for the water to reach a rolling boil before adding the spaetzle.
  4. Sautéing is Optional: They are delicious simply boiled, but sautéing adds a delightful golden crunch.
  5. Herb Garnish: Parsley is recommended, but chives or thyme also work beautifully.

Nutrition Information

Serving: 1servingCalories: 231kcal (12%)Carbohydrates: 33g (11%)Protein: 11g (22%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 187mg (62%)Sodium: 272mg (12%)Potassium: 133mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 284IU (6%)Vitamin C: 0.03mgCalcium: 50mg (5%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of spaetzle in a white bowl topped with parsley and parmesan cheese with a fork inside

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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11 Comments
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Megan Schnitker
Megan Schnitker
Posted: 8 months ago

I have been making spaetzle for years….but I use my grandmother’s recipe. I also cut them by hand using a cutting board or flat plate. We don’t put milk in ours so I can’t wait to see how it is different. I am excited to try your recipe!

0
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Joanna Cismaru
Joanna Cismaru
Author
Reply to  Megan Schnitker
Posted: 8 months ago

Let me know how you like it!

0
Reply
Joan
Joan
Posted: 8 months ago

Haven’t made this yet. But I am so excited to do so. I have never used my spaetzle maker.

0
Reply
Mary noonan
Mary noonan
Posted: 1 year ago

5 stars
I halfed the recipe as it was only for 2 of us. I don’t have a sparkle maker but I used a cheese grater. Worked rather well. tasted wonderful, especially loved frying it in the browned butter after.

1
Reply
Amy Supple
Amy Supple
Posted: 2 years ago

Can this recipe be made with almond flour or coconut flour instead of regular wheat flour?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy Supple
Posted: 2 years ago

Hi Amy! I’m not an expert when it comes to gluten-free cooking/baking so I’m afraid I couldn’t advise you. I’m sure if you search for gluten-free spaetzle you can find a few recipes using almond flour or coconut flour. 🙂

0
Reply
Cris Ferguson
Cris Ferguson
Posted: 3 years ago

I was wondering if you could add some olive oil to a pain fry some (finely diced/ minced) garlic, shallots, parsley & a hint of chilli, cook it down a little then add some baby spinach leaves to wilt, then add the spaetzle and lightly cook then sprinkle some ricotta through and serve with cracked black pepper

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Cris Ferguson
Posted: 3 years ago

For sure!

0
Reply
Carol Saloga
Carol Saloga
Posted: 3 years ago

going to make the spaetzel tonight. Can this be made with gluten free flour?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Carol Saloga
Posted: 3 years ago

Give it a try! Should work just fine.

0
Reply
Laurie
Laurie
Posted: 3 years ago

5 stars
Love this recipe. Its exactly as my German husband makes it. A slight variation though is to fry the spatzle with some bacon bits. It gives the noodle an elevated dimension of some crispy bits, bacon and a bit of butter. Serves amazing beside schnitzel, roladen or sauerbraten!!

0
Reply

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