I like this recipe because it’s straightforward, uses pantry staples, and takes less than half an hour. The dough comes together quickly, and once the little dumplings hit the boiling water, they’re ready in minutes. I also love how versatile they are—I can serve them with gravy, toss them in butter and cheese, or sauté them until golden for extra texture. It’s a recipe that always impresses but is actually very easy to master.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour 1 ½ teaspoons salt ¼ teaspoon ground nutmeg 4 large eggs, at room temperature ½ cup milk
Directions
Prepare the Dry Ingredients
I start by combining the flour, salt, and nutmeg in a large mixing bowl, stirring until everything is evenly mixed.
Prepare the Wet Ingredients
In a separate bowl, I whisk the eggs one at a time until smooth, then add the milk and mix until fully blended.
Combine Ingredients
I make a well in the center of the flour mixture and pour in the egg and milk mixture. Using a wooden spoon, I gently stir until a soft dough forms. The consistency should be slightly thicker than pancake batter—soft enough to spoon but not runny. I cover the bowl with a towel and let it rest for about 10 minutes.
Cook the Spaetzle
I bring 2–3 quarts of lightly salted water to a boil. Working in batches, I scoop half the dough into a spaetzle maker or press it through the large holes of a grater, colander, or steamer basket directly into the boiling water. I gently stir the dumplings to prevent sticking and cook for about 2–3 minutes, until they float to the surface. Once they rise, I remove them with a slotted spoon and place them in a colander to drain. I repeat this step with the remaining dough.
Optional: Sauté for Authentic Flavor
For extra flavor and texture, I heat a large skillet with a bit of melted butter, then sauté the cooked spaetzle until they turn golden and slightly crisp on both sides.
Servings and Timing
This recipe makes about 6 servings. The prep time is 20 minutes, cook time 10 minutes, for a total of 30 minutes.
Variations
I love how easy it is to customize Spaetzle. Sometimes I stir fresh herbs like parsley or chives into the dough for extra flavor. When I want a cheesy version, I toss the cooked spaetzle with melted butter and shredded Gruyère or Emmental cheese. For a heartier meal, I sauté them with onions and bacon—similar to a German “Käsespätzle.” I’ve even flavored the dough with spinach purée for a fun green twist.
Storage/Reheating
I store leftover spaetzle in an airtight container in the refrigerator for up to 3 days. To reheat, I sauté them in a bit of butter until warm and lightly crisped. I can also freeze them—once cooled, I spread them on a tray to freeze individually, then transfer to a freezer bag. When I’m ready to use them, I reheat directly in a skillet or briefly in boiling water.
FAQs
Do I need a spaetzle maker?
No, I can use a large-holed colander, cheese grater, or slotted spoon—it works just as well.
Can I make the dough ahead of time?
Yes, I make the dough up to a few hours ahead and keep it covered in the fridge until ready to cook.
Why do I add nutmeg?
Nutmeg gives spaetzle its signature flavor—it’s subtle but adds warmth and depth.
Can I use whole wheat flour?
Yes, but I mix it with half all-purpose flour to keep the texture light.
How do I keep the dumplings from sticking together?
I stir them gently while cooking and drizzle a little butter or oil over them after draining.
What do I serve spaetzle with?
I love it alongside beef stew, goulash, roasted chicken, or simply with butter and herbs.
Can I make them dairy-free?
Yes, I use any plant-based milk instead of regular milk—almond or oat milk works great.
Can I double the recipe?
Absolutely! I just cook the dough in batches so the water stays at a rolling boil.
Can I skip sautéing them?
Yes, they’re delicious straight from the pot, tender and buttery, but sautéing adds extra flavor.
How do I get even-sized noodles?
Using a spaetzle maker or pressing the dough evenly through a colander helps create consistent pieces.
Conclusion
This Spaetzle recipe has become one of my favorite go-to side dishes. I love how quick and comforting it is, with just the right balance of tender and chewy texture. Whether I serve it simply with butter or toss it with cheese and herbs, it’s always a satisfying addition to any meal. Once I tried making spaetzle from scratch, I realized how easy and rewarding it is—it’s a homemade classic I’ll never stop making.
This classic German Spaetzle recipe makes soft, chewy egg noodles that are simple, comforting, and perfect as a side or main dish. Made with just a few basic ingredients, these homemade noodles can be served plain, buttery, or sautéed for a golden, crisp finish.
Ingredients
2 cups all-purpose flour
1 1/2 tsp salt
1/4 tsp ground nutmeg
4 large eggs, at room temperature
1/2 cup milk
Instructions
Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and nutmeg until combined.
Mix Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the milk until smooth.
Combine: Make a well in the flour mixture and pour in the wet ingredients. Stir until a soft, sticky dough forms—slightly thicker than pancake batter. Let rest for 10 minutes.
Cook Spaetzle: Bring a large pot of salted water to a boil. Working in batches, press dough through a spaetzle maker or large-holed colander into the boiling water.
Cook for 2–3 minutes, or until the spaetzle rise to the surface. Remove with a slotted spoon and drain in a colander.
Optional Sauté: For extra flavor, heat butter in a large skillet and sauté the cooked spaetzle until lightly golden and crisp on the edges.
Notes
Nutmeg adds authentic flavor but can be omitted if preferred.
Stir in chopped herbs like parsley or chives for extra freshness.
Toss with butter and shredded Gruyère for cheesy spaetzle (Käsespätzle).
Reheat leftovers in a buttered skillet for best texture.
Freeze cooked spaetzle in a single layer, then transfer to a bag for easy reheating.
