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.
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.
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:
WAY too much food.
Okay, back to the Homemade German Spaetzle:
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.
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.
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.
In a medium bowl add the eggs, milk, and salt.
Then, whisk together the eggs, milk, and salt.
Add in the flour.
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.
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
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!
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.
Nutrition
Yield:
6Serving Size:
1 cupAmount 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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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
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.
they turned out perfect thank you! I fried them with onion and cabbage and they were amazing!
Lori,
Frying them with onion and cabbage!!! You have my mouth watering!
– Linda
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!
I missed it sooo much in my German back ground, good recipe, I had it with a cow au vin, worked great! Thanks
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. 🙂
Jen,
You are brave to do this without the gadget, but glad it worked out well.
– Linda
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!
Danke für das Rezept. Ich liebe Spätzle.
English Translation:
Thanks for the recipe. I love spaetzle.
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.
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.
Hi Greg,
Yes, the recipe should say 2/3 cup milk instead of 1/3, now it does.
Thanks,
– Linda
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!
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.
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!
It should be pretty think, so that it will flow through your spaetzle maker, but not be runny.
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.