Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!
Prep time: PT25M
Cook time: PT10M
Total time: PT35M
Rating
4.99 stars (365 reviews)
Keywords
Spaetzle
Ingredients
2 cups all-purpose flour ((you can also use whole wheat flour))
1 1/2 teaspoons salt
1/8 teaspoon freshly ground nutmeg (, optional (not traditional but adds a nice flavor))
4 large eggs
1/2 cup milk or water + more as needed
butter for serving
Categories
Pasta
Side Dish
Cuisine
German
Steps
The Spätzle batter can be mixed by hand or by using a stand mixer which is much easier. Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a paddle attachment to the stand mixer and "knead" the dough for about 10 minutes or until bubbles appear (see pictured instructions for details). After 10 minutes or so of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander to drain the hot water and then to large bowl of ice water (this firms them up for a better/chewier texture). After a minute or two transfer them to a colander to drain completely. Before serving, warm them through in a skillet with some melted butter.
Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through. Alternatively they can be microwaved in a covered dish.
Nutitrion
Serving Size: 1 serving
Calories: 345 kcal
Carbohydrates: 63 g
Protein: 12 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 109 mg
Sodium: 237 mg
Reviews
Followup Cook on 2026-06-22 (5 stars): Thanks for sharing your experience; I loved them too!
Recipe Tester on 2026-06-22 (5 stars): The texture directions for the spaetzle worked nicely.
Carol Pautsch on 2026-06-12 (5 stars): I love all your German recipes!
Chuck Pasternak on 2026-06-09 (5 stars): love Hungsrian Paprikas recipe! thank you!
Jonny G on 2026-04-13 (5 stars): I've been making spaetzle for years and your recipe is totally legit. Unfortunately, there are so many ads running on your site that it is marginally unresponsive. Even as I type this reply . . . just an FYI.
John Phillips on 2026-03-04 (5 stars): Hi Kimberly,
Brilliant recipe!
I lived and worked in and around Stuttgart for 20 years or so which means I know just how good your recipes are.
Once again, thank you for your recipe.
John
Len on 2026-02-11 (5 stars): Tastes fantastic. Amazing how such a little bit of nutmeg flavours the whole dish. I made 1/4 of the recipe and that will work for 2 people (with other sides).
BUT
the execution was flawed ON MY PART. DId not have the spaetzle maker but I did have a ricer (or a grater). Old fashioned way was a board and a knife that I found online.
Using the ricer, the batter squished through the holes ok but did not separate and when it hit the water, I had to use a spatula to break up the globs of batter.
This worked about 95% of "perfect" but at least the end product looked acceptable--more like scrambled eggs.
Still, I will make this again and hopefully find a better way to add them to the water.
Patricia Bales on 2026-02-10 (5 stars): Use this recipe and the spaetzle came out delicious. I used to have a recipe for it I just loved and lost it. I think this was the same way.
