Description
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Pasta
- Method: Boiled, Sautéed
- Cuisine: German, European
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg
