Spaetzle is a German and Central European egg-and-wheat noodle. It’s a comforting side that pairs beautifully with roasted or braised meats.
Have you tried spaetzle? This simple, rustic noodle is made from flour, eggs, and milk. Often served as a side—plain, pan-fried, or with gravy—spaetzle is traditional in Germany and also common in Switzerland, Austria, and other Central and Eastern European countries.
My family loves it every time I make it. The batter is as easy to prepare as muffin or pancake batter, and kids tend to gobble it up. If you want to make spaetzle at home, here’s a clear, practical guide.
How to make Spaetzle
Making spaetzle is straightforward. Start by mixing a thick, sticky batter—similar in texture to a dense pancake or muffin batter.
Whisk together the dry ingredients (flour, salt, nutmeg, and pepper) in one bowl, and beat the eggs with the milk in another. Use a dough whisk or a sturdy spatula to fold the wet ingredients into the dry. A regular whisk isn’t ideal because the batter is rather thick and can clog the whisk.
Let the batter rest briefly while you bring a large pot of salted water to a boil. If you have a spaetzle-maker, set it over the pot and press the batter through the holes into the boiling water. If you don’t have a spaetzle-maker, see the tips below for alternatives.
Work in batches (about one-third of the batter at a time). When the spaetzle float to the surface—usually 1–2 minutes—use a spider skimmer or slotted spoon to transfer them to a colander or strainer set over a bowl. Repeat until all the batter is cooked.
If you’re ready to serve, heat a large nonstick skillet and melt the butter over medium-high heat. Add the boiled spaetzle and pan-fry, stirring often, until they develop browned spots. If your skillet is smaller than 12 inches, pan-fry in two batches to avoid overcrowding.
If you’re making spaetzle ahead of time, toss the boiled noodles with a little neutral oil so they won’t stick together, then store them in an airtight container in the refrigerator. Pan-fry just before serving to refresh and brown them.
Serve spaetzle with or without gravy alongside roasted or braised meats and vegetables.
Can you make Spaetzle without a spaetzle-maker?
Spaetzle-makers are convenient tools with a flat surface and holes through which batter is pushed into boiling water. They come in several styles, but they aren’t strictly necessary.
Look for a kitchen item with holes approximately 1/4″ (0.5 cm) in diameter. A coarse colander, a large slotted spoon with suitably sized holes, or certain perforated ladles can work. Hold the tool a few inches above the boiling water so steam doesn’t cook the batter on the surface, then scrape the batter firmly across the holes with a spatula so small drops fall into the water. Make sure whatever you use is sturdy enough to handle the pressure needed to force the batter through.
Spaetzle Ingredients
- All-purpose flour
- Kosher salt — for the batter and for salting the boiling water
- Freshly grated nutmeg — fresher nutmeg has more flavor, so use sparingly
- Freshly ground black pepper
- Large eggs
- Milk — any fat level works; swap for a dairy-free milk to make the recipe dairy-free
- Butter — you can use a dairy-free butter substitute or oil if needed
Want more comfort-food side dish recipes?
Spaetzle Nutrition Notes
To make this recipe dairy-free, substitute your preferred plant-based milk and a dairy-free butter or oil for pan-frying. Nutrition values below are based on one quarter of the recipe; adjust proportionally for different serving sizes.
Spaetzle
Equipment
- Microplane (for nutmeg)
- Dough whisk or spatula
- Large saucepan
- Spaetzle maker or an alternative tool with 1/4″ holes
- Spider skimmer or slotted spoon
- Colander or large strainer
- Large non-stick skillet
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt, plus more for boiling
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/2 cup milk (use dairy-free milk to make it dairy-free)
- 2 Tablespoons butter (or dairy-free butter or oil for dairy-free)
Instructions
- In a large bowl, stir together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon freshly ground black pepper. In a separate bowl, whisk 4 large eggs with 1/2 cup milk until combined.
- Use a dough whisk or spatula to stir the wet ingredients into the dry until a thick, sticky batter forms. Let the batter rest 5–10 minutes.
- Bring a large pot of water to a boil and add about 1 tablespoon kosher salt.
- Set a spaetzle maker (or alternative) over the pot and press the batter through into the boiling water. When the spaetzle float—about 1–2 minutes—stir them, then lift them out with a spider skimmer or slotted spoon and drain in a colander. Repeat with remaining batter.
- Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat. Add the boiled spaetzle (work in batches if necessary) and pan-fry, stirring often, until golden-browned in spots.
- Serve with or without gravy alongside roasted or braised meat and vegetables.
- To prepare ahead, cook the spaetzle through the boiling step, toss them with a teaspoon or two of neutral oil to prevent sticking, and store in an airtight container in the fridge for up to 3 days. Pan-fry just before serving to reheat and crisp.
Nutrition
Tried this recipe?
Please consider leaving a review!
