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These homemade German Spaetzle noodles are made with common ingredients and can be formed and boiled up to 3 days ahead. And no specialized equipment is required. If you don’t own a spaetzle-maker, you can use a colander and get similar results. I explain everything below.
Meggan’s notes
If you’re looking for a simple side dish to serve with your next German meal, this is the perfect tutorial for you. As a classically-trained chef, I learned all the ways the restaurants make spaetzle, and I’ve identified the best methods to try at home.
I tested 3 different tools to see what was easiest for making Spatezle. My favorite was this lid and scraper set because it was simple to use and easy to clean. We also tried a spaetzle press (it was expensive, heavy, and required a lot of strength) and a spaetzle maker (similar concept to the lid and scraper but more difficult to use). You could also try a colander or potato ricer.
You can make spaetzle noodles up to 3 days in advance, too. My preferred method for hydrating cooked pasta, without drying it out, is to reheat it in water. You can do that with boiled water or in the microwave, and I explain both methods below.
Top your buttered pasta with fresh cracked pepper and Parmesan cheese, or serve with meatloaf, Swedish meatballs, Beef Bourguignon, and more.d
If you’ve never had homemade Spaetzle, you’re in for a real treat. These tiny, eggy noodles are extraordinary plain, with a bit of butter and salt, and they can also be elevated with all sorts of fun toppings. Spaetzle mac and cheese? Yes please!
Table of Contents
What is Spaetzle made of?
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Eggs: Eggs add richness to the spaetzle dough and give it the classic, chewy texture you’ll love.
- Flour: Sifting flour lightens it up, aerates it, and removes lumps which makes the fluffiest spaetzle ever. To sift flour, over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
- Salt: For flavoring both the pasta cooking water and the dough itself.
- Nutmeg: If you happen to have the whole nutmeg seeds, freshly-ground nutmeg is warm and nutty, and once heated, lends a lovely clove-like flavor. This is my favorite nutmeg grater, but any microplane grater will do the job.
- Milk: This adds moisture to the dough. Some recipes use water, but I love the flavor milk adds.
- Olive oil: After plunging into a bowl of ice water to set the texture, toss the cooked spaetzle with a drizzle of olive oil (or butter)r so they don’t stick together.
- Butter: Pan-fry the cooked spaetzle right before serving to make it brown and sizzling-hot.
How to make Spaetzle
- In a medium bowl, sift together flour, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat eggs on medium-high until light and frothy. Reduce speed to medium-low, then add the flour mixture ½ cup at a time.
- Add milk, increase speed to medium, and beat until the mixture is well-combined, about 5 to 10 minutes.
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Fill a large bowl with cold water and ice. Place a spaetzle maker or a colander with large holes (not mesh) over the boiling water. Add dough, about 1 cup at time, then press the spaetzle scraper or the flat side of a sturdy spoon over the dough to push the noodles through the holes.
- Cook until the noodles float to the top, about 2 to 3 minutes.
- Using a slotted spoon, transfer the spaetzle to the ice cold water (this firms them up).
- Transfer to a bowl and toss with olive oil to keep them from sticking. Repeat with remaining dough.
- In a large skillet over medium-high heat, melt butter. Add cooked spaetzle and toss in skillet until coated.
- Season to taste with salt and serve immediately.
Spaetzle Pasta Storage
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make, cook, chill, and drain the dough up to 3 days in advance. Refrigerate in an airtight container until you’re ready to brown the cooked spaetzle in butter.
- Freezer: Cool the boiled spaetzle, then package in freezer-safe containers. Label, date, and store for up to 2 months. Thaw overnight in the refrigerator, then proceed with the instructions to sauté until golden brown.
- Yield: This Spaetzle recipe makes about 6 cups of spaeztle, enough for 6 side-dish servings of 1 cup each.
How to Serve Spaetzle
- Make it a meal: Try my homemade Spaetzle recipe with Chicken Schnitzel, Pork Schnitzel, Rouladen, or Swedish Meatballs.
- More side dishes: Round out your dinner plan or Oktoberfest Menu with German Potato Salad and Soft Pretzels with homemade Mustard. Finish the meal with Lebkuchen or a Black Forest Cake, plenty of German beer, and some Lemon Spezis for the kids.
Spaetzle Recipe FAQs
They are made with similar ingredients, but pasta requires a resting period for gluten development. Spaetzle is ready to boil immediately after mixing the dough together.
Most people pronounce it as “shpeh-tzuhl.” However, it should be pronounced as “shpeh-tzluh.”
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Spaetzle Recipe
Equipment
- Spaetzle maker (see note 1)
Ingredients
- 3 eggs
- 3 ½ cups all-purpose flour sifted (see note 2)
- 1/2 teaspoon ground nutmeg (see note 3)
- 1/4 teaspoon Salt
- 1 cup milk
- 1 tablespoon olive oil
- 3 tablespoons butter
Instructions
To make the spaetzle dough:
- In a medium bowl, sift together flour, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat eggs on medium-high until light and frothy.
- Reduce speed to medium-low, then add the flour mixture ½ cup at a time. Add milk, increase speed to medium, and beat until the mixture is well-combined, about 5 to 10 minutes.
To boil the spaetzle:
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Fill a large bowl with cold water and ice.
- Place a spaetzle maker or a colander with large holes (not mesh) over the boiling water. Add dough, about 1 cup at time, then press the spaetzle scraper or the flat side of a sturdy spoon over the dough to push the noodles through the holes.
- Cook until the noodles float to the top, about 2 to 3 minutes. Using a slotted spoon, transfer the spaetzle to the ice cold water (this firms them up). Transfer to a bowl and toss with olive oil to keep them from sticking. Repeat with remaining dough.
To serve the spaetzle:
- In a large skillet over medium-high heat, melt butter. Add cooked spaetzle and toss in skillet until coated. Season to taste with salt and serve immediately.
Recipe Video
Notes
- Spaetzle tools: I tried 3 different tools to see what was easiest for making Spatezle, and my favorite was this lid and scraper set because it was simple to use and easy to clean.
- Flour: Sifting flour lightens it up, aerates it, and removes lumps which makes the fluffiest spaetzle ever. To sift flour, over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
- Nutmeg: If you happen to have the whole nutmeg seeds, freshly-ground nutmeg is warm and nutty, and once heated, lends a lovely clove-like flavor. This is my favorite nutmeg grater, but any microplane grater will do the job.
- Yield: This Spaetzle recipe makes about 6 cups of spaeztle, enough for 6 side-dish servings of 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Very easy recipe. Loved it! The dough is stiff and will climb… use a stand mixer if you have one. My hand mixer was up to the task but it took some finagling and it was a mess to clean up afterward. I thought my steamer insert would work for a press but the holes were too small, and my colander is slits rather than holes. I used my square mesh cooling rack and it worked very well, for slightly larger than usual spaetzle dumplings.
I’m so glad you loved it, Sj! – Meggan
Can you mix the dough with regular beaters? I do not have a pastry hook on my beater. I also have a food processor. Can that be used?
Hi Debbie, we just used the regular paddle attachment, no hook needed! Hope this helps. – Meggan
I should have asked if I can use my mixer with the basic mixing tools. I donโt have a paddle or a hook attachment. Thank you!
Thanks for breaking the process into manageable steps. We were stationed in Germany with the military, and this recipe looks the most authentic in the USA. Iโm eager to attempt this, and will order the lid/scraper. Do you have a sauce recipe to go with this? What about cheese? Thank you again!
Hi Diane, I prefer it with butter, but you can definitely serve it with cheese, or a sauce like gravy or mushrooms. Enjoy! – Meggan