EuropeanGermanPastaSide DishesUnder 30 MinutesVegetarian

Homemade German Spaetzle

 This Homemade German Spaetzle recipe shows you how to make these delicious, German egg noodle dumplings.  They are the perfect side dish to go with all your Bavarian favorites!

No, this is not a picture of scrambled eggs.

Homemade German Spaetzle - an easy 15-minute pasta that goes with everything!

What is spaetzle? You ask. This is a picture of homemade German spaetzle noodles, a special type of egg noodle dumpling that will make both your mouth and your stomach very happy.

This is a great dish to include in any German or Oktoberfest themed dinner party.

Homemade German Spaetzle Recipe

Your German dinner party could include Sauerbraten and Fondue, cabbage and German Potato Salad, and a German Apple Strudel.

Add to that this Bavarian Lentil Soup and a ginormous pot of homemade spaetzle, and you are good to go.

Here’s a photo of the spread:

Homemade Spaetzle Recipe

WAY too much food.

Okay, back to the Homemade German Spaetzle:

Homemade German Spaetzle - an easy 15-minute pasta that goes with everything!

So if you’ve never had spaetzle before, you are in for an amazing treat. The first time I tried it I had no idea what to expect.

I don’t think I realized that it was a pasta, so the wonderful toothy-chewy texture really surprised me.

Spaetzle is basically like really condensed egg noodles.

If you HAVE had spaetzle but have never made it, you are also in for an amazing treat.

Homemade German Spaetzle - an easy 15-minute pasta that goes with everything!

The first time I made it I completely destroyed my stove.

And by destroyed I mean made it really messy. I didn’t actually ruin it or anything.

The process also took me a good hour, at which point I had really worked up an appetite for some carbs, so I guess it all worked out in the end.

I decided to get smart about my spaetzle making and bought one of these awesome-amazing-super-duper-toys off of Amazon.

I’m not usually one for kitchen gadgets which only serve one purpose, but I’m making an exception for this tool.

This little baby allows me to make spaetzle any time I want in under 15 minutes as long as I have eggs, milk, flour, and salt.

Best money I’ve spent in a LONG time. Click here to see the latest prices on the spaetzle-maker.

Homemade German Spaetzle - an easy 15-minute pasta that goes with everything!

How to Make Spaetzle

Here is how to make spaetzle and you will see that it is very easy to make it at home.

Assemble the ingredients.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

In a medium bowl add the eggs, milk, and salt.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Then, whisk together the eggs, milk, and salt.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Add in the flour.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Then pour half of the batter into the cup of the device.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Quickly slide the cup back and forth to allow the batter to drop through.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Remove with a slotted spoon and place in a large bowl.

How to Make Spaetzle with this Homemade German Spaetzle recipe.

Toss with butter and spices.

 This Homemade German Spaetzle recipe shows you how to make these delicious, German egg noodle dumplings.  They are the perfect side dish to go with all your Bavarian favorites!

Serve warm.

 This Homemade German Spaetzle recipe shows you how to make these delicious, German egg noodle dumplings.  They are the perfect side dish to go with all your Bavarian favorites!

I love serving this with German food (uh, obviously), but it’s also great alongside venison steaks, pork chops, or underneath a big serving of beef stew.

Heaven, I tell you!

Here’s the Recipe!

Homemade German Spaetzle Recipe

This Homemade German Spaetzle recipe shows you how to make
these delicious, German egg noodle dumplings. 
They are the perfect side dish to go with all your Bavarian favorites!
4.5 from 768 votes
Pin Rate Save
Course: Side Dishes
Cuisine: German
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Calories: 283kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 4 eggs
  • 2/3 cup milk
  • 2 teaspoons salt
  • 2 cups all-purpose flour
  • 4 Tablespoons unsalted butter
  • 1 teaspoon white pepper
  • 1/4 teaspoon nutmeg

Instructions

  • In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.
  • Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
  • Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.

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Nutrition Facts
Homemade German Spaetzle Recipe
Serving Size
 
1 cup
Amount per Serving
Calories
283
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
5
g
Cholesterol
 
147
mg
49
%
Sodium
 
768
mg
33
%
Carbohydrates
 
34
g
11
%
Fiber
 
1
g
4
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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This German pasta, Spätzle, or Knöpfle, is also known as Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke or Galuska.

These German noodles are also spelled: Spätzle or spätzle, but often misspelled as: spätzle, spatzel, spatzels, spatzels, spaetzel, spaeztle, spatzles, spetzel, spetzle, spätzel and spatezel.

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. 5 stars
    Thank you for sharing your amazing recipe for spätzle! First time making spätzle and we weren’t disappointed — these fluffy morsels of goodness are totally addictive. Bought a spätzle maker to put together your simple, no fail and delicious recipe. After cooking the spätzle, I drained and buttered the spätzle and put them in a frypan and then generously sprinkled with fresh shredded parmesan to get some crunch. Wow!! Served with breaded chicken cutlets, gravy, and broccoli. All good and two thumbs up from my husband and myself.

  2. 5 stars
    I love this recipe and my favorite is to cook the dumplings into my beef vegetable homemade soup. It is great, and you can add the spices of you preference in the batter. I put in some garlic powder, cayenne pepper and tumeric powder.

  3. Had this many years ago when we lived in Germany but as I didn’t have the proper equipment, it was cooked only on special occasion using a potato ricer. Since I managed to get the Spatzle maker, we have it very often. The family loves it. This recipe is so easy & delicious. My family loves salted butter, so I fry it with butter & let it brown just a little. Thanks for sharing.

  4. fine basic recipe, but if you’ve never had sauteed spaetzel you are missing a treat–the style i’m used to.

    blanch the finished spaetzel and cool in refrigerator. sautee in butter with onions. if you want, top with grated cheese as a snack, or if serving with dinner, top with the gravy from the roast.

    you can substitute as much as 1/3 rye flour or cornmeal/polenta into the makeup of your batter for an extra taste treat.

    and try a bit of nutmeg in the batter too!

    1. Interesting, I like the idea of making the spaetzle ahead of time and then saute later. Could I make the spaetzle a couple of days in advance? (thinking of making and taking it camping and saute on the campfire while I cook schnitzel), would save some messing about in the outdoors!

      1. Hi Yvonne, yes, you can make it in advance. Just have a large bowl of water and ice close to the pot you are making it in. When the spaetzle floats to the surface, use a slotted spoon to take them out and put them in the ice bath. Stir gently to cool the spaetzle quickly and evenly. Drain them in a colander and then store in an airtight container in the refrigerator for a few days and then when you want to serve them, sauté with butter or oil in a hot pan.

  5. For anyone who loves noodles, this is a must try recipe. And the comments have given me so many variations to try. I love this recipe so much and did buy a gadget to make them. Butter and garlic are my favorite way to eat these. Grateful I don’t have to buy the dried noodles any more as they are hard to find and expensive when buying on line. Thank you for sharing this recipe with us.

  6. I make half the recipe and it works great! Sometimes I fry it in the butter. Also omit the nutmeg if you have nutmeg in your other German dishes (ie rotkohl). Chopped parsley is nice too.

  7. Oh my goodness this recipe was easy and delicious! I inherited my mom’s Spätzle maker but always thought they were too hard and messy to make with a low rate of success. I just returned from Romania where a local added Spätzle to the goulash in a kettle over an open fire outside in the Airbnb court. She made it look so easy and they were such a great addition to the goulash. I’m hosting a small Oktoberfest party soon and thought I should give the ‘real thing’ a try. Making these Spätzle was easier than boiling the packaged Spätzle. And I don’t even need to add how much better they are. I’ll never go back to the package.

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