Homemade Spaetzle
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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!
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.
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.
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.
How to make spaetzle
- 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.
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
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.
Where are all my noodle lovers at? Try these!
- Haluski (Cabbage and Noodles)
- Sesame Noodles
- Easy Pasta Alfredo
- Loaded Chicken Mac and Cheese
- Aglio e Olio
- Homemade Egg Noodles
- One Pot Creamy Parmesan Pasta
- Gnocchi Recipe
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Homemade Spaetzle
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serves: 6
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!
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 6 large eggs
- 1/3 cup milk
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.
Recipe Notes
- 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.
- 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.
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%)
Carol Saloga says
going to make the spaetzel tonight. Can this be made with gluten free flour?
Jo Cooks Team says
Give it a try! Should work just fine.
Laurie says
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!!