Homemade German Spaetzle

Why You’ll Love This Recipe

Spaetzle are incredibly easy to make with just a handful of pantry staples. Their soft, dumpling-like texture makes them the ultimate comfort food, while their neutral flavor allows them to pair with nearly anything. Whether tossed in butter and parsley or layered with cheese for a German-style mac and cheese, Spaetzle are versatile and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 5 large eggs, room temperature
• ½ cup milk
• ¼ cup salted butter, melted (optional)
• Chopped parsley, for garnish (optional)

Directions

1. In a large bowl, whisk together flour, salt, and nutmeg.
2. Add eggs and milk, stirring until a thick, sticky batter forms. The dough should be looser than bread dough but thicker than pancake batter.
3. Bring a large pot of salted water to a boil.
4. Using a Spaetzle maker, colander, or large-holed grater, press the dough into the boiling water in small batches.
5. Cook until the Spaetzle rise to the surface, about 2–3 minutes. Remove with a slotted spoon and transfer to a bowl.
6. If desired, toss cooked Spaetzle with melted butter.
7. Garnish with chopped parsley before serving.

Servings and timing

This recipe serves about 4–6 people. Preparation takes about 10 minutes, and cooking time is another 10 minutes. Total time is approximately 20 minutes.

Variations

• Make Käse Spaetzle by layering the noodles with shredded cheese and caramelized onions.
• Add finely chopped fresh herbs like chives or dill to the batter for extra flavor.
• Replace some of the milk with cream for a richer dough.
• Pan-fry the boiled Spaetzle in butter until golden for a crispier texture.
• Sprinkle with paprika or nutmeg before serving for added depth.

Storage/Reheating

Store leftover Spaetzle in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in a skillet with butter until warmed through and slightly crispy, or briefly reheat in the microwave. Cooked Spaetzle can also be frozen for up to 2 months; thaw before reheating.

FAQs

What is Spaetzle?

Spaetzle are small, soft egg noodles or dumplings traditional in German and Central European cooking.

Do I need a Spaetzle maker?

No, you can use a large-holed colander, potato ricer, or slotted spoon to press the dough into the boiling water.

Why is nutmeg added to the dough?

Nutmeg is a traditional seasoning in Spaetzle that enhances the flavor without overpowering it.

Can I make Spaetzle ahead of time?

Yes, you can cook them ahead, refrigerate, and reheat by sautéing in butter before serving.

What dishes go well with Spaetzle?

They’re delicious with schnitzel, goulash, roasts, or any dish with a creamy or meaty sauce.

Can I freeze cooked Spaetzle?

Yes, freeze them in a single layer, then store in bags or containers. Reheat directly in boiling water or a skillet.

Can I make the batter thicker or thinner?

Yes, if too thick, add a splash of milk; if too thin, add a little more flour until the right consistency is reached.

Are Spaetzle the same as dumplings?

They’re similar but smaller and lighter, closer to noodles than dense dumplings.

What kind of flour works best?

All-purpose flour works well, but some recipes use a mix of all-purpose and bread flour for extra chewiness.

Can I make Spaetzle without dairy?

Yes, substitute a non-dairy milk and omit butter, though the flavor will be slightly different.

Conclusion

Homemade German Spaetzle are quick, versatile, and deeply comforting. With their pillowy texture and subtle flavor, they make the perfect accompaniment to rich and saucy dishes or stand on their own with butter and herbs. Simple to prepare and endlessly adaptable, Spaetzle are a traditional dish worth adding to your regular rotation.

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