Learn to make homemade German spaetzle that’s soft, chewy, and on the table in under 30 minutes. So good with brown butter, gravy, or cheese.
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Easy Spaetzle Recipe
If you grew up eating German Spaetzle, you’ll know just how comforting and rustic this dish is. I first tried this while visiting Germany for the Christmas markets and we all loved it. I had to learn how to make spaetzle at home!
Even easier than homemade egg noodles, these soft, chewy noodles are made with simple ingredients and pressed right into boiling water. Serve them alongside chicken schnitzel or just toss in butter and Parmesan for a simple, classic German pasta!
Why I Love This Recipe
- Easy to make. Homemade noodles in only 30 minutes from start to finish!
- A versatile comfort food. German noodles can be served in so many ways.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- All-purpose flour and salt: Flour is the base of the noodle and gives it its structure. Salt is needed to enhance the flavor of the batter.
- Large eggs, milk: Eggs bind the noodles. Some people use water to bring the batter together, but I prefer the richness of milk.
- Butter and grated Parmesan (for serving): Toss in brown butter and freshly grated Parmesan for a simple option that just happens to be my favorite!
How to Make Spaetzle from Scratch
In a medium bowl, combine flour and salt. In a separate small bowl, whisk the eggs, then add them to the well in the center of the flour mixture along with some milk. Stir until a thick, slightly stretchy batter forms.
Bring a large pot of salted water to a rolling boil, then dial it back to a gentle simmer. Press half the batter through a spaetzle maker into the water and cook until they float to the surface. No spaetzle maker? A box grater and wooden spoon will do the trick just as well.
Remove spaetzle with a slotted spoon and transfer to a bowl of ice water to stop cooking. Repeat until all the batter is cooked.
If serving without a sauce, melt butter in a large skillet and cook until lightly browned. Add the drained spaetzle and sauté briefly until warmed through. Finish cooked spaetzle with a sprinkle of Parmesan cheese!
Recipe Tips
- Batter consistency. It needs to be just right! If it’s too thick, the spaetzle will be dense; if too thin, they’ll fall apart. Adjust the batter as necessary until it is thicker than pancake batter but still soft and stretchy.
- Resting the batter. If you have a little extra time, letting it rest for 10 minutes is always a bonus. It gives the flour time to fully hydrate.
- Work in batches. Do not overcrowd the pot; the temperature of the water will drop.
- Avoid boiling water. A rolling boil can break the spaetzle apart. Drop them into gently simmering water.
- Quick cooking. They cook quickly, in about 1-2 minutes. Once they’re at the surface, remove them, and have the next batch ready to go!
Serving Suggestions
We love it tossed in melted butter with Parmesan alongside schnitzel and a green salad, but it’s also great with roasts or in a rich gravy.
Top it with melted Emmentaler, Gruyere, Gouda, or Swiss, add caramelized onions, or make it a full meal with ham, bacon, or pancetta.
More pasta recipes to try include creamy penne pasta, pink sauce pasta or homemade mac and cheese.
More Pasta Recipes
German Spaetzle
Equipment
- Spaetzle Maker, , or cheese grater
Ingredients
- 2 cups (270g) all-purpose flour
- 1 ½ teaspoons salt
- 4 large eggs
- ½ cup milk
- 3 Tablespoons butter
- grated parmesan , for serving
Instructions
- Make spaetzle dough: Add 2 cups flour and 1 1/2 teaspoons salt into a medium sized bowl. Crack the eggs into a separate small bowl and whisk with a fork. Make a well in the center of the flour and pour the 4 eggs and 1/2 cup milk in it. Mix together until well combined (it will look like a thick batter).
- Boil spaetzle: In a large pot, boil 2 quarts (8 cups) of water and 1 teaspoon salt, the reduce heat to a simmer. Using a spaetzle maker, press the noodles through the maker and into the water. Cook for 2 minutes, or until the noodles float to the top of the water. Use a slotted spoon to remove from water and move them into a bowl of ice water. Repeat until all the dough is cooked.
- Add butter: If you are not serving with a sauce, add 3 Tablespoons butter to a skillet and cook until the butter is slightly browned (about 3-4 minutes). Then and the drained spaetzle and cook another minute until warmed through. Top with parmesan cheese if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
