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Homemade German Spaetzle

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Homemade German Spaetzle are soft, chewy egg noodles made from a simple batter of flour, eggs, and milk. Boiled until tender and often tossed with butter and herbs, they’re a versatile side dish that pairs perfectly with schnitzel, goulash, or creamy sauces.

Ingredients

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)

Instructions

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

Notes

Batter consistency is key adjust with extra flour or milk if needed.

Sauté cooked Spaetzle in butter for a crispy finish.

Add nutmeg sparingly it enhances flavor without overpowering.

Make ahead and reheat in a skillet with butter.

Freeze cooked Spaetzle for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/homemade-german-spaetzle/