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.
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
- 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.
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.
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…
Granny’s German Schnitzel
20 mins
Creamy Mushroom Gravy
25 mins
German Potato Salad
30 mins
Easy Cucumber Salad
2 hrs 15 mins
I have been making spaetzle sporadically for years. This is by far the best recipe I have used. Your instructions for making the spaetzle really helped me. I used my box cheese grater lid and the back of a ladle like you suggested. It was the easiest and least messy experience I have had. I had a bowl and a slotted ladle near the pot to scoop the cooked noodles into. I am so happy that I can make spaetzle anytime I want now.
Hi I have not tried your recipe, although I have no doubt it is good. I am from Germany (Swabia where spaetzle originated) and the original recipe doesn’t call for milk. I make my spaetzle with a small amount of water and eggs only.
I think you are an excellent cook, and I watch you often. Love how you make everything you cook look so easy!
I’m also from Germany and this recipe is great.
My grandmother mixed these with Sautéed cabbage seasoned with onion, salt, pepper and caraway seed. Fabulous!!
This sounds alot like helushki the Polish dish with pasta, cabbage, onions and garlic…
Thank you so much!!! My grandma was german and made this often. Can’t wait to try it.
Delicious, thank you for sharing your family recipe. We ate it all up!
My granny and mom always
made these in the broth of home made chicken soup. Our family and friends have loved it for generations!
plan on doing this today I think it would go great with my chicken and dumpling recipe too
OK tried it in my chic and dumplings left out the nutmeg and added pepper, it made a very nice thick soup but they pretty much dissolved most of it but all in all it was very good, will the nutmeg version next but will stick to regular dumplings, love your show I get so many wonderful ideas thank you POLLY
I put my spaetzel batter onto my pizza pan (that’s sitting on the pot of boiling liquid)and use a rubber spatula to press it through the holes.
Genius. I have Spaetzle maker but have also improvised using a colander. I will have to try my pizza pan next!
Thank you for this delishious new treat. I had never had spaetzle until I made some myself using your recipe. The noodles came out perfect, soft and buttery, with just a hint of the nutmeg taste. I used mime as the base for my sauerbraten. My family loved it.
Nice, recipe and comments. Grandma didn’t use parsley or nutmeg sounds like a good addition. Fried onions in butter a must.Been making it for many years using the spaetzle press. Also Great grandma, both from Stuttgart early ’20’s, seemed to be a labor of love their biggest complaint was the effort needed beating of the dough. Could not locate their recipe, similar ingredients but method different. Next morning always a treat fried spaetzle and eggs.
try frying the leftover spaetzle in butter, then mix with cottage cheese, more butter, and lots of flaky salt. i do this with bowtie pasta, but i think spaetzle would be nice with this.
Try frying with ricotta cheese instead of cottage…and use fresh black peppercorns and pink hemmelayan sea salt with your butter. Just a suggestion.
The idea of leftover spaetzle with eggs for breakfast is GENIUS, John! Is there any particular style of eggs you recommend? I was thinking of mixing with scrambled eggs or possibly frying a little finely diced sweet onion in butter, adding and frying the spaetzle, scrambling the egg whites until still moist the stirring in the yolks to combine and heat through before serving immediately.
Just add some butter to frying pan, add spätzle and pour beaten eggs over them. Mix and fry until eggs are done. Adding cheese makes it even better. I’m german and that’s how we made it.
Have u tried it with duck egg?? It’s a bit more ” luxurious” lol than the regular chix egg…usually u can find either duck egg or quail eggs in your local global/ world markets. Either that or your local farmers markets should have them around this time of year. I’ve had the chix and the duck egg..I have to confess I haven’t had the quail egg within yet…but I’m still young lol 😆
You can also make “Kaesespaetzle” . Mix with sauteed onion and good cheese and pop into the oven. So good!
My German/Irish grandmother made spaetzle all the time but just scraped small teaspoons off into the boiling water. A great side dish with pork chops. She pronouned it “spetz-u-lah”. The colandar method was tedious, but made beautiful spirals; I just scrape small bits into the water. I added the fresh, chopped parsley and nutmeg, but did not notice much taste difference. Our recipe used 2 less eggs, but I have seen up to 8 eggs used. Sauteed in butter and onions with parsley, it is delish. I loved the video showing how to make it.