We love to make these easy German Spaetzle noodles as a side dish to so many recipes because I always have the ingredients needed and they pair well with anything.
Want more German recipes? Try German Red Cabbage and Rouladen!
Why I love this recipe:
Family Connection: One of my birthday meals of choice growing up was Rouladen, Red Cabbage and Spaetzle. My dad lived in Germany as a young adult and brought a love of German culture and food to our family. We have good German friends who taught my eager to learn mother how to make some German classics, and she passed that knowledge on to me.
Fun and EASY: Spaetzle means “little sparrows” they’re the most recognizable German starch to serve with an authentic German meal. They’re fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk.
Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.
How to make Spaetzle:
Mix Dry Ingredients: Combine flour, salt and nutmeg in a bowl.
Mix Wet Ingredients: Whisk eggs until they are well beaten, then add milk to eggs and blend together.Make a well in the middle of the flour mixture and pour the egg mixture intoit. Mix until a soft dough/paste forms. Allow dough to rest for 10 minutes, covered with a hand towel.
Form and Boil Spaetzle: Bring 2-3 quarts oflightly salted water to a boil.Scoop about half the batter into a Spaetzle maker, or use a spatula and grater or conader and press the batter through the large holes, straight into boiling water. They will look like little dumplings.
Scoop out once they float to the top (2-3 minutes) using a slotted spoon. Drain in a colander and put in a bowl. Repeat with other half of dough.
Toss with butter and serve warm, or for a final authentic step, sauté in a hot large fry pan with melted butter, flipping once, until crisp on both sides. Sprinkle with chopped parsley as a garnish.
Variations:
- Bacon and onions: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before tossing in the Spaetzle.
- Kaesespaetzle (German Mac & Cheese): Layer the still warm Spaetzle in a baking dish with shredded Swiss cheese between each layer, and then bacon and sauteed onions sprinkled on the top layer. Preheat oven and bake at 375 degree for about 12 minutes.
Make Ahead and Freezing Instructions:
To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator.
To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.
Recipe
5 from 73 votes
Spaetzle
This easy Spaetzle recipe is a traditional German pasta with flour, eggs, and milk and seasoned with nutmeg.
Servings 6
Calories 206
Cost 2
Prep 20 minutes mins
Cook 10 minutes mins
Total 30 minutes mins
Ingredients
- 2 cups all-purpose flour
- 1-1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 large eggs , (room temperature)
- 1/2 cup milk
Instructions
Dry ingredients: In a medium to large bowl mix together flour, salt and nutmeg.
Wet ingredients: In a separate bowl, whisk the room temperature eggs, one at a time until they are well beaten together. Add the milk to the eggs and blend together.
Combine: Make a well in the middle of the flour mixture and pour egg mixture into it. Mix until a soft dough forms. The dough should be just thicker than batter; spoon-able but not runny/pourable. Cover bowl with a hand towel and allow dough to rest for about 10 min.
Cook: Bring 2-3 quarts of lightly salted water to a boil. Scoop about half of the batter into a Spatezle tool, or use the large holes of a grater, colander or steamer basket and use a spatula to push the batter through the holes, into the boiling water.
Give the dumplings a gentle stir. Cook for 2-3 minutes, until they float to the surface. Use a slotted spoon to transfer dumplings into a colander to drain and then transfer them to a bowl. Repeat process with remainder of dough. This recipe will cook in two batches.
Toss with butter and serve warm, OR for a final authentic step, sauté the cooked little dumplings on the stove top in a hot large fry pan with melted butter, flipping just once, until crisp on both sides.
Notes
Variations:
- Bacon and onion: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before tossing in the Spaetzle.
- Kaesespaetzle (German Mac & Cheese): Layer the still warm Spaetzle in a baking dish with shredded Swiss cheese between each layer, and then bacon and sautéed onions sprinkled on the top layer. Preheat oven and bake at 375 degree for about 12 minutes.
Make Ahead Instructions: Cooked Spaetzle reheats well and will keep for several days, stored in a container in the refrigerator. Rewarm briefly in boiling water, or in the microwave with a small splash of water and butter.
Freezing Instructions: Spaetzle freeze well for 3 or 4 months.Thaw overnight in the refrigerator before rewarming.
Nutrition
Calories: 206kcalCarbohydrates: 33gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 112mgSodium: 244mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 0.002mgCalcium: 48mgIron: 2mg
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
I originally shared this recipe February 2021. Updated March 2024.
This post contains affiliate links.
Related Posts
Published
About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
