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

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!

Yield: About 6 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Yield:

6

Serving Size:

1 cup

Amount Per Serving: Calories: 283|Total Fat: 12g|Saturated Fat: 6g|Trans Fat: 0g|Unsaturated Fat: 5g|Cholesterol: 147mg|Sodium: 768mg|Carbohydrates: 34g|Fiber: 1g|Sugar: 0g|Protein: 10g|

Nutrition information has been auto-calculated for your convenience.

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Did you make this recipe?

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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.

 

September 26, 2014 | Last Updated on December 22, 2020 by Linda

38 thoughts on “Homemade German Spaetzle”

  1. I made spätzle 5 or 6 times a week in a German brew/restaurant while at Uni. (Because of the brew portion of the establishment, it took me 7 years to complete Uni.) I’ve made easily 10,000 liters of spätzle, but had never added milk before finding this recipe. Very good addition. I’ve found, though, that cold eggs make the finished spätzle a bit less flavorful. I use unrefrigerated eggs bought from a local farmer. Also, I use a potato ricer instead of a spätzle press. It’s much quicker and allows me to use a thicker batter.

    Reply
  2. Loved this! Had the gadget, from my mother-in-law, but nice to see HOW to use it! Previously, I’ve made it from packaged noodles from the store – this was better, and I could make it dairy-free to accommodate family needs

    Served it with Sauerbraten and cabbage – a hit with the whole family!

    Reply
  3. Made it tonight with steak and your German potato salad – both were a huge hit with the family. Did not have the gadget so just pulled pieces off. My mother describes here German grandmother making by letting the dough run through her fingers? this was a but too dry/sticky for this but the taste was just perfect! Thank you for an amazing meal! Will have leftovers tomorrow with Weissworst. 🙂

    Reply
  4. I enjoy your blog very much.I come for a recipe and stay for the stories …I appreciate your time! My daughter is grown and married and has children of her own but her favorite dish as a child was always Spaetlze which she always called baby dumplings and my recipe/ratio was always exactly the same as yours. Perfect!

    Reply
  5. I’ve made spaetzle many times, but couldn’t remember the proportions and your recipe came up first in google. Another commenter was correct, this recipe needs more liquid. I used about twice as much. A bit runny is good, it shouldn’t need to be forced through whatever tool you use. For those that are using a ricer, those holes are usually too small. The holes should be about a quarter of an inch in diameter or 6-7mm. Some colanders are just right for this job.

    Reply
    • I agree that the liquid proportion is off. It should be 2/3 cup milk for that much flour. Please update the recipe. Once the liquid is adjusted correctly, it is a good recipe. I always brown them in butter or bacon fat after boiling to give them some texture and crunch.

      Reply
  6. Made this for the first time and it turned out great! I used a potato ricer and was able to cook it in three small batches. Will be making it again. Thanks for the recipe!

    Reply
  7. Original Spätzle recipe is only flour, eggs, a pinch of salt and a splash of sparkling water. One egg for every 100 grams, (about 3.5 ounces) of flour.
    00 flour might be better than all purpose flour.

    Reply
  8. What is the consistency of the dough supposed to be?! I attempted to make half the recipe and ended up throwing it away because it was just a sticky mess!

    Reply
  9. For years before I got my speatzle machinen, I used a flat grater and a soup can open at both ends. The grater sat nicely across the pot of boiling water and one just ran the can of mix back and forth across it.

    Reply

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