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.
This recipe is great and really easy! I used a veggie pan for the grill that has 5/16 inch holes and a plastic deli container I cut the bottom out of, I’ve made speatzle before using the box grater and spatula and that was a little messy and more time consuming. Very little mess and easy clean up. Served it in some amazing Hungarian goulash.
Fantastic!
Delicious ❤
I forgot to mention I always fry them in butter until they start to have a more toothy feel. (Like Aldente pasta) Also, although most people do not grind their own spices, if you toast some nutmeg and grind it in a mortar, the spaetzle is sublime.
I have also been making this for some time but have not made it with milk. I will try it. As for the pronunciation…depending on what region you are in, Germans use both pronunciations. I love it with pickled red cabbage and Schweinhaxe (pork knuckle). If you don’t want to make your own red cabbage, “Aunt Nellies” brand in the jar is very good.
Wunderbar! We love Spaetzel I and never knew the receipt could be so easy to make, of course the trick getting it through the colander into the water and then fried might take some practice. German food is my favorite, we lived there 3 years.
I was always reluctant to make spaetzle because I don’t have a spaetzle maker and it seemed messy, but I used the back of a coarse Microplane grater, which perched perfectly on the side of the pot of boiling water, and it was so easy and not messy at all. The spaetzle were light and fluffy and just as good as the ones from my favorite German restaurant. Thank you for the inspiration and recipe – I’ll be making these often!
After years of making spaetzle, I have found it is much easier to boil the spaetzle ahead of time, even the day before. Refrigeratorate it. Then, just before serving, sauté it in the butter. The cold spaetzle is less likely to stick to the pan, and will sauté nicely.
Oh my German grandma would make these I can’t wait to make this.
I can’t wait to try this. Can you add more German recipes. My grandma and Grandpa were German. When my Grandma passed her recipe book came up missing. Very sad. I would love to see more of your grandma’s recipes because this sounds like my grandma’s spaetzle. Thank you!