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Home / Recipes
15 minutes
4.72 from 7 votes
8 Comments

Homemade Spaetzle

Jump to RecipePrint Recipe
  • 106
by: Joanna Cismaru
07.05.21

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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!

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

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

Homemade Spaetzle

4.72 from 7 votes
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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

  • Spaetzle Maker

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 6 large eggs
  • â…“ cup milk
US Customary – Metric

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

  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%)
Course:Pasta, Side Dish
Cuisine:German
Keyword:spaetzle, spaetzle recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 106

Meet 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.

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Comments

  1. Mary noonan says

    November 7, 2021 at 5:59 pm

    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.

    Reply
  2. Amy Supple says

    August 2, 2021 at 8:06 pm

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

    Reply
    • Joanna Cismaru says

      August 3, 2021 at 10:32 am

      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. 🙂

      Reply
  3. Cris Ferguson says

    July 10, 2020 at 9:54 pm

    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

    Reply
    • Jo Cooks Team says

      July 11, 2020 at 11:06 am

      For sure!

      Reply
  4. Carol Saloga says

    May 12, 2020 at 12:26 pm

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

    Reply
    • Jo Cooks Team says

      May 12, 2020 at 1:22 pm

      Give it a try! Should work just fine.

      Reply
  5. Laurie says

    May 12, 2020 at 8:06 am

    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!!

    Reply

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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.

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