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 (376 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
John doe on 2026-09-18 (5 stars): satzel
Larry Gray on 2026-08-02 (5 stars): The 1st time I made this recipe, it turned out great. I was overloaded tonight making two types of snitzel and my son wanted to help me (I love him, but he is a pain in the tusch).
I tried making 1/2 the recipe and then left it boil too long. I ended up with flour paste soup. what
a mess.
Rylee on 2026-07-25 (5 stars): Best recipe I’ve used! Easy to make with the stand mixer and spaetzle press! Follow the recipe perfectly and it won’t disappoint!
Mirek CZ on 2026-07-16 (5 stars): Add some adblocker to your browser.
Val Coffey on 2026-07-13 (5 stars): I am Alsatian by birth and grew up eating Spaetzle many different ways. This recipe works great. I used the batch I made in a gratin with bacon lardons, thinly sliced leeks, gruyere and comté cheeses, in a creme fraîche sauce. It was delicious!
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!
