• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Side Dishes 30 Minutes or Less Pasta
4.7 from 7 votes

Homemade Spaetzle

Jump to RecipePrintRate
By: Joanna Cismaru •7/5/21 11 Comments

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

Homemade Spaetzle – When it comes to making noodles from scratch, it doesn’t get any easier than spaetzle. With a simple egg batter with a hint of nutmeg, these teensy dumplings cook up in less than a minute. This is the ultimate side dish when time is of the essence!

side shot of homemade spaetzle in a white bowl garnished with parsley and freshly grated parmesan cheese

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!

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.

overhead shot of spaetzle in a big white bowl that's been sautéed in brown butter and garnished with parsley

What is spaetzle?

Spelled ‘spätzle’ in German, these small noodles are made traditionally with eggs, flour, salt, and water. They’re served very simply with some browned butter, or you’ll see them in a cheese sauce. You might even know spaetzle as German Mac and Cheese!

There are plenty of variations for making the perfect spaetzle. Today I’ve included a few devations from the traditional recipe to give you egg noodles with a perfect bite, and a gorgeous aroma.

overhead shot of ingredients needed to make spaetzle from scratch

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Flour – I used all-purpose flour.
  • Salt – Use more or less as per your preference.
  • Nutmeg – Just like the salt, you can adjust the amount. Leave it out completely if you don’t like nutmeg.
  • Eggs – Use large eggs.
  • Milk – Any type of milk you have on hand, including mild-flavored nut milks. The amount of milk can vary based on where you live. I live in a dry environment so I usually have to add more liquid when working with flour, for example while most people only need to add 1/3 to 1/2 cup of milk to this recipe, I needed to add about 3/4 cup. Always start with less and work up until you have the desired consistency.
process shots showing how to make spaetzle from scratch

How to make spaetzle

  1. Make the batter: Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl. 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.
  2. Cook the 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. 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.
  3. Serve: Melt 1/4 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.
process shots showing how to cook spaetzle in brown butter

How to serve spaetzle

I made a really simple brown butter for my spaetzle. You can top it with freshly ground black pepper and/or parmesan cheese to round the dish off. You can also mix it into a cheese sauce! This recipe is great as a side served with:

  • Pork Schnitzel
  • Chicken Schnitzel
  • Beef Rouladen
  • Chicken Madeira
  • Braised Lamb Shanks
  • Prime Rib Roast
  • Easy Chicken Paprikash
  • Chicken and Mushrooms in Creamy Dill Sauce
overhead shot of spaetzle in a white bowl topped with parsley and parmesan cheese with a fork inside

Tips for making perfect spaetzle

  • This isn’t your typical egg noodle. You’re looking for a pourable batter consistency that slowly drips off a whisk or spatula. Don’t fret if you think it might be too thin!
  • Pour the batter slow and steady.
  • This spaetzle will be nice and rustic with varying sizes of dumplings. Don’t worry about trying to make them all the same size.
  • Use a cup with a spout or a ladle to pour the batter through the spaetzle maker or cheese grater.
  • Work in batches- these will cook up very fast. Pour a bit of batter at a time into the pot so that you can scoop them out within a minute.

How to store leftovers

Your leftover spaetzle will last 2 days refrigerated in an airtight container. You can reheat in the microwave or in a skillet over medium heat. If you find that the spaetzle has stuck together, add a small splash of water or broth to reheat.

I don’t recommend freezing spaetzle. As the batter consists primarily of eggs, the texture of your spaetzle will fall apart and become quite mushy after freezing and thawing. Your noodles will be best enjoyed fresh.

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

More Related 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
Print
4.72 from 7 votes

Homemade Spaetzle

Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Rate Recipe
Homemade Spaetzle – When it comes to making noodles from scratch, it doesn't get any easier than spaetzle. With a simple egg batter with a hint of nutmeg, these teensy dumplings cook up in less than a minute. This is the ultimate side dish when time is of the essence!
6

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 

  • Make the batter: Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl. 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.
  • Cook the 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. 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.
  • Serve: Melt 1/4 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.

Equipment

  • Spaetzle Maker

Notes

  1. Depending on where you like you may need to add more or less milk. For example, I live in a very dry place, and I needed to add up to 3/4 cup milk to get the desired consistency. Start with 1/3 cup and go from there.
  2. Your leftover spaetzle will last 2 days refrigerated in an airtight container. You can reheat in the microwave or in a skillet over medium heat. If you find that the spaetzle has stuck together, add a small splash of water or broth to reheat.
  3. I don’t recommend freezing spaetzle. As the batter consists primarily of eggs, the texture of your spaetzle will fall apart and become quite mushy after freezing and thawing. Your noodles will be best enjoyed fresh.

Nutrition Information

Calories: 232kcal (12%)Carbohydrates: 33g (11%)Protein: 11g (22%)Fat: 6g (9%)Saturated Fat: 2g (13%)Cholesterol: 187mg (62%)Sodium: 271mg (12%)Potassium: 131mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 292IU (6%)Calcium: 50mg (5%)Iron: 3mg (17%)

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

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 106
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Megan Schnitker
Megan Schnitker
Posted: 2 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
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Megan Schnitker
Posted: 2 months ago

Let me know how you like it!

0
Reply
Joan
Joan
Posted: 2 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.

0
Reply
Amy Supple
Amy Supple
Posted: 1 year 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: 1 year 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: 2 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: 2 years ago

For sure!

0
Reply
Carol Saloga
Carol Saloga
Posted: 2 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: 2 years ago

Give it a try! Should work just fine.

0
Reply
Laurie
Laurie
Posted: 2 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

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz