Homemade Spaetzle
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These Homemade Spaetzle are soft, buttery little German noodles that take minutes to make and go with just about anything. No special tools, no stress, just simple, golden little morsels tossed in butter and ready to steal the spotlight at dinner.
Simple Homemade Spaetzle
I love noodles in every form, and if I could, I’d probably eat them every day. But making pasta from scratch usually feels like a whole production. It takes time, a bit of skill, and let’s be honest, some equipment most of us don’t keep in our kitchens.
That’s where Spaetzle comes in. These little German noodles skip all the fuss and still deliver that homemade, comforting magic. The batter takes just minutes to whisk together and cooks up even faster. You don’t need a pasta roller, just a bowl and something with holes, a spaetzle maker, a grater, or even a colander will do the trick.
They’re soft, buttery, and completely addictive. Once you try them, you’ll wonder how something so simple can taste this good.
Why You’ll Love This Homemade Spaetzle
- It’s quick and easy. The batter comes together in minutes and cooks even faster. Dinner doesn’t get simpler than this.
- No special tools needed. A spaetzle maker is great, but a cheese grater or colander works just as well.
- Soft, buttery perfection. Each bite is tender with just the right chew, and a quick toss in butter makes them irresistible.
- Goes with everything. Serve them with stews, roasts, creamy sauces, or just a sprinkle of Parmesan and herbs.
Ingredients and Tips
- Check your batter. The texture should be thick but still pourable, like a heavy pancake batter. If it’s too stiff, add a splash of milk. Too thin? A sprinkle of flour will fix it.
- Salt your water well. Just like pasta, spaetzle needs salted boiling water for flavor. Think seawater levels of salt.
- Don’t crowd the pot. Drop the batter in batches so the noodles have room to float and cook evenly.
- Butter is your best friend. Once cooked, toss the spaetzle in a bit of melted butter to keep them from sticking and to add that golden, toasty flavor.
- Use what you have. A spaetzle maker is handy, but a cheese grater or colander with large holes works perfectly too.
In a large bowl, whisk together the flour, salt, and nutmeg. Whisk the eggs and milk until smooth, in a separate bowl.
Pour the wet ingredients into the dry and stir until you have a thick, sticky batter. It should fall slowly from a spoon, not run off like pancake batter. Let it rest for 5 to 10 minutes while you boil your water.
Bring a large pot of salted water to a boil. Working in batches, press the batter through a spaetzle maker, cheese grater, or colander directly into the boiling water. The noodles will drop in and puff up almost immediately. Once they float to the surface, give them 30 seconds more, then scoop them out with a slotted spoon into a bowl.
Melt some butter in a large skillet over medium heat until it smells nutty and golden. Add the cooked spaetzle and toss gently for 2 to 3 minutes until lightly golden and glossy.
Sprinkle with parsley or chives, and finish with a dusting of Parmesan if you like. Serve hot alongside your favorite mains or just enjoy a big buttery bowl on its own.
Serve With This
Beef Rouladen
Braised Lamb Shanks
Prime Rib Roast
Chicken Madeira
Frequently Asked Questions
What is spaetzle exactly?
Spaetzle is a soft German egg noodle that’s somewhere between pasta and dumpling. It’s tender, slightly chewy, and perfect for soaking up sauces or butter.
Do I need a spaetzle maker?
No! You can use a cheese grater, colander, or even a large slotted spoon. Anything with holes big enough for the batter to drop through will work.
Can I make the batter ahead of time?
Yes, up to 24 hours in advance. Keep it covered in the fridge, then give it a good stir before cooking.
Why are my spaetzle dense or gummy?
That usually means the batter was too thick or overmixed. Mix just until smooth and resist the urge to add too much flour.
Can I freeze spaetzle?
Absolutely. Cook them first, drain well, and freeze on a baking sheet in a single layer. Once frozen, transfer to a freezer bag. They’ll keep for up to 2 months. To reheat, toss them straight into butter or sauce from frozen.
How do I serve it?
They’re great simply tossed in butter with parsley, or served with anything saucy.
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Homemade Spaetzle
Video
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.
- 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.
- 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.
- 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.
Equipment
Notes
- Check your batter: It should be thick but still pourable, a bit like heavy pancake batter. If it’s too thick, add a splash of milk.
- Salt the water: Spaetzle needs well salted water just like pasta does. It makes all the difference in flavor.
- Use what you have: A cheese grater or colander with big holes works perfectly fine if you don’t have a spaetzle maker.
- Butter makes it better: Once cooked, toss the noodles in melted butter for the best flavor and texture. It also keeps them from sticking.
- Save for later: Cooked spaetzle will keep for up to 3 days in the fridge or 2 months in the freezer. Reheat them in a hot skillet with a little butter until warm and golden again.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
