Easy German Spätzle Recipe

Serves 4

10 mins prep

5 mins cook

15 mins total

This easy German Spaetzle recipe is the perfect basic side dish for a handful of recipes like beef Rouladen, my Oma's lentils with spätzle, pork goulash, Schnitzel and even your favorite stews. These homemade German egg noodles are super quick to make using just a few ingredients like eggs, flour, milk, and butter. Spätzle are from Germany's Schwabenland (Swabia) in the southwest of Germany and have been a staple in our family for a long time. I optionally add a touch of freshly grated nutmeg for a warming flavor note (try it if you haven't!).

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0 servings

eggs

gramsall-purpose flour

millilitersmilkstart with a little less, then add to achieve the perfect, thick and barely runny consistency

gramsbuttermelted

pinchnutmegfreshly ground is best

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Whisk all the ingredients together to make your spätzle batter. Bring a large pot of heavily salted water to a boil (it should taste like ocean water). The Spätzle will absorb the water and that's the salting that's needed.

2 eggs

200 all-purpose flour

150 milk

15 butter

1 nutmeg

Either utilize a Spätzle press (my family uses this spätzle press) or a Spätzle grater (like my Swiss friend likes to use). You cans also drop the batter in the hot water using the cutting board and knife method (see note below).

Work in batches, so the German Spätzle don't stick together and form giant lumps. Once in the water, let simmer for about 2 minutes, then remove from the hot water using a skimmer and transfer to a serving bowl.

Drop some flakes of butter over the hot Spätzle and allow it to melt into the noodles. This will add incredible taste and will keep the noodles from sticking.