This recipe for German Spaetzle has been passed down through generations, coming straight from my great-grandparents who immigrated from Germany. Spaetzle is a beloved traditional dish that’s really just an egg noodle dumpling and boy is it delicious! It’s also easy to make. You don’t need any fancy equipment to make them either! You can make them with a specialized spaetzle maker or using tools you already have in the kitchen, like a colander.

Why Our Recipe

  • An authentic spaetzle recipe passed down through generations.
  • Make it with or without a spaetzle maker (we’ll show you how to use a colander instead).
  • Simple ingredients, plus traditional methods produce the perfect little egg noodle dumplings.
An overhead view of a serving bowl filled with Granny's German spaetzle and a wooden spoon set into the food.

Spaetzle originated in the regions of Germany, Austria, Hungary, and Switzerland, but these little egg noodles are comfort food no matter where you are eating them. Spaetzle noodles can be dressed up just like any other pasta with sauces and additional ingredients, or they can be served plain sautéed in a little bit of butter. It’s a versatile little dumpling that can be as fancy or as simple as you’d like.

Ingredient Notes

An overhead view of measured ingredients and eggs needed to make Granny's German Spaetzle.
  • All-Purpose Flour: Bread flour will also work, and you can experiment with different ratios of whole wheat and white flour as well. I don’t recommend using more than half whole wheat flour.
  • Fresh Parsley: A little color and a little flavor. You can add more on top to garnish.
  • Ground Nutmeg: Just a small amount gives spaetzle its distinct flavor.
  • Eggs: The standard grade AA large kind will do.
  • Milk: Whole milk is ideal, but 2% and 1% also work. You could even use milk alternatives.
  • Salted Butter: For finishing off our spaetzle to serve plain. You’d skip this if you are using the spaetzle with a sauce.

Spaetzle Makers

A spaetzle maker is a handy metal tool specifically designed for making spaetzle. It has holes that allow you to press the batter directly into boiling water, forming small dumplings. While you can easily find spaetzle makers on Amazon, you don’t need one to make this recipe. You can use a colander or slotted spoon instead, both of which are common kitchen tools.

A collage of pictures showing the process to make Granny's German Spaetzle.

Makeshift Spaetzle Maker

If you don’t have a spaetzle maker, don’t worry! All you need is a metal kitchen tool with holes to create the perfect little dumplings. A colander, cheese grater plane, or even a slotted spoon can do the job. Simply hold your chosen tool over the pot of boiling water and pour the spaetzle batter on top. Gently press the batter through the holes using the back of a spoon or ladle. This method creates the small, irregular shapes that make spaetzle so fun and delicious.

A fork lifting a bite of Granny's German spaetzle from a plate.

Serving Suggestions

Spaetzle is absolutely delicious sautéed in butter, garnished with a bit of fresh parsley. You can serve it alongside classic German dishes like schnitzel, bratwurst, or really any roasted meat like roast beef, our apple-glazed roasted pork loin, or roast chicken. Spaetzle is also great for creamy sauces like our lemon cream sauce, a bechamel, or mushroom gravy. You can even toss it with sautéed vegetables and bacon for a quick meal.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, spread the cooked spaetzle in a single layer on a baking sheet and freeze until solid. Then transfer to a resealable plastic bag or airtight container and store for up to 3 months.

Reheat in a skillet over medium heat with a little butter. Cook for 2-3 minutes until warmed through and lightly crispy.

Reheat in the microwave in 30-second increments, stirring in between, until warmed through.

Make it a full German meal…