Homemade German Spaetzles
Like a cross between an egg noodle and a dumpling, homemade German Spaetzles are a tasty, easy and versatile side dish.
My blogging friends are making spring sides today. And this made me wonder–are spaetzles a spring dish? I decided that, since they are often served with pork and ham, which are Easter favorites, that should count as spring. Though, truthfully, I think this is an “any season” recipe!
My daughter was the first to make Homemade German Spaetzles and I’m not sure why she started. Perhaps it was poverty since she’s a poor college student and these are very economical. She’ll even top them with cheese and caramelized onions for “Austrian Mac n Cheese.”
Though today I’m serving them simply.
How to Make Homemade German Spaetzles
To make spaetzles, you start by mixing egg and milk
Then you add in flour
Until this consistency is like a thick batter
You push the mixture into boiling water through a device with large holes like a grater, colander or spaetzle maker
Cook until they are tender and float, then drain. Mix with butter and flavorings before serving.
Tips & Notes
I’ve always enjoyed spaetzles in German restaurants, but never realized how easy they are!
There are special spaetzle-making devices that look like cheese graters with a batter holder. If I end up making these enough, I’ll probably buy one. But in the meantime, a large-holed cheese grater is working fine (though I wish mine had slightly bigger holes). I’ve heard of people using a large-holed colander too.
When I made my first batch of spaetzles, I decided they were a little bland and I wondered why they weren’t as good as Grandma’s Egg Noodles, which have similar ingredients. Since Grandma cooked her noodles in chicken broth, I mixed in a little Better Than Boullion paste. This provided a nice flavor boost, so I included it in the final recipe. They have a vegetable stock product too for vegetarians.
I used half all-purpose and half a flour called “Gold n White” which has the wheat bran removed but keeps the germ. This made it a bit healthier but didn’t feel heavier or wheat-y. I am guessing you’d have good results using some white whole wheat as well.
Many of the recipes I saw online included nutmeg. But I’ve never had spaetzles made with nutmeg in at least a dozen local German restaurants—and fewer of the recipes direct from Germany or Austria seemed to contain it. I’m not personally a nutmeg fan but if you feel you must you can add ¼ teaspoon or so.

Homemade German Spaetzles
Ingredients
- 4 eggs
- 2/3 cup milk
- 2 teaspoons salt
- 2 cups all-purpose flour
- ¼ cup butter
- 1-2 teaspoon Chicken or Vegetable Better than Boullion mixed with 1-2 teaspoons water
- 1-2 Tablespoons Chopped parsley
Instructions
- In a large mixing bowl, mix the eggs, milk, and salt. Gradually add the flour, beating until the mixture has a thick, batter-like consistency. You may not use all the flour, or it may take a little more.
- Bring a large pot of salted water to a boil over medium-high heat. Set your, grater or colander (or spaetzle machine) on top. Spoon some of the batter onto the device, then slide a spatula or wooden spoon along holes to push the batter through. Repeat until batter is used up.
- Cook about 2 to 5 minutes or until spaetzle float and are tender. Strain the spaetzles and place in a large bowl. Toss with butter, better than bullion and parsley. Serve warm.
Nutrition
Celebrate Spring Sides
- Creamy Pasta Primavera by Making Miracles
- Cucumber and Purple Daikon Radish Salad with Dill Dressing by Blogghetti
- Curried Peas by Magical Ingredients
- Herb Roasted Artichokes by That Recipe
- Homemade German Spaetzles by Art of Natural Living
- Roasted Asparagus with Feta and Sun Dried Tomatoes by Hezzi-D’s Books and Cooks
- Roasted Tomato and Pepper Soup by Karen’s Kitchen Stories
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Love spätzle and yours looks very good. To this day, the best I’ve ever had was in a small roadside hotel and restaurant just north of Munich. It was light as a feather and had very lightly whipped cream on top that quickly melted into the spätzle. They said it was a special that they only made once a week.
I have always wanted to make my own spaetzles but have not attempted it. You are inspiring me! Your addition of boullion for flavor is a great idea!
I really have to try your version of the doubt! Mine is much denser. There’s nothing I love more than a big bowl of buttered spætzle. Sometimes I even serve it with a creamy tomato-saffron sauce!
Gosh, I love spaetzle. LOVE it! So much so that I actually have a spaetzle maker (one of those rotary jobs that looks kind of like a food mill). Haven’t made it in years, though. Think you’ve inspired me. 🙂 Yours looks terrific — thanks.
I have never made spaetzles myself, but I too would not add nutmeg. I don’t mind it as a spice, but it is not something I associate with spaetzles at all.
This reminds me of my first time having them, it was an unforgettable experience when we went to Germany for a vacation before. As our orders from the restaurant arrived one of them was Spaetzles, I never knew who ordered them but we still did gave it a go, after two spoonfulls of try, the one beside us was asking the waiter where their Spaetzles order was and all of us look at each other, the waiter then saw it in front of us and said this was not meant for this table so he grabbed it and gave it to the diners beside us, we did told them we can have it and pay for it as we already ate some but I think she was hungry and did not bothered.
Haven’t had them in YEARS and never knew how easy they were to make….trying this recipe!
Usually Spätzle are hand scraped from a wooden board. Yours are more Knöpfle, same taste but different appearance.
My version: https://kuechenlatein.com/vegetarischer-donnerstag-fuer-einen-guten-zweck-kaesespaetzle/
How interesting! I’ve heard the wooden board technique but guessing that takes some actual skill 🙂 . Your version is definitely more noodle-like! The German restaurants in the US tend to do my type–probably from needing to use quickly trained kitchen help.
I have never made these and these are new to me. They look great and scrumptious!
Oh they are Radha!
These are something I’ve never made nor eaten, although I’m always intriqued. This may be the encouragement I needed, and the better than bouillon sounds like a wonderful addition.
Milwaukee has a strong German heritage and there were tons of German restaurants when I was growing up.
I’ve never made spaetzle but I really like it! Now I’m going to have to try it on my own!
It was like one of those V-8 moments for me!