Easy Homemade German Spaetzle Recipe - House of Nash Eats (2024)

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese, or cover them in sauce! This is one of my favorite traditional German recipes!

If you love German food as much as we do, be sure to also try my Sauerbraten, Red Cabbage (Rotkohl), German Apple Cake, and Apfelstrudel!

Easy Homemade German Spaetzle Recipe - House of Nash Eats (1)

If you haven't realized yet, I'm a huge fan of German cuisine! It's so good and always makes me miss one of my favorite countries I've ever been to. Every time I go, I make sure to eat my fill of spaetzle while I can!

But really, it's not difficult to make spaetzle at home, especially if you have a spaetzle maker. Although if you don't have one, don't fret! A colander with large holes will work almost as well and lets you enjoy fresh-made spaetzle any time you want!

Also, even though the recipe itself is traditional, I make it a bit easier by mixing up the spaetzle batter in my stand mixer rather than whisking it by hand!

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What is Spaetzle?

Spaetzle (also spelled spätzle and pronounced SHPEHT-sleh) is a traditional German dish that is similar to American dumplings or egg noodles, although they are some differences in terms of ingredients and method of preparation. It's a carby side, similar in use to rice, potatoes, or any other kind of pasta. It is also lightly flavored with just a small amount of nutmeg.

Spaetzle has a higher egg and liquid to flour ratio than egg noodles or dumplings. This makes for a stickier dough that is pushed through small holes directly into a pot of boiling water to form the dumplings or noodles, rather than being rolled out on a floured surface and cut into strips.

Spaetzle isn't unique to Germany, and you may have seen it if you have visited Austria, Hungary, Switzerland, or Poland.

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How to make Spaetzle

  1. In the bowl of a stand mixer, combine flour, salt, and nutmeg and stir with the paddle attachment.
  2. In a separate bowl, whisk together the eggs and the milk.
  3. Make a well in the center of the flour mixture and pour the egg mix inside.
  4. Mix on medium-low speed for about 6-8 minutes until smooth, occasionally stopping to scrape down the paddle.
  5. Let the dough rest for 10 minutes.
  6. While the dough is resting, bring a large pot of salted water to a boil over high heat on your stove.
  7. Prepare a large bowl with an ice bath and set a colander inside of the ice bath.
  8. Reduce the heat to medium so that the water is simmering.
  9. Using a spaetzle maker, press the spaetzle into the hot water, working in small batches.
  10. Cook the spaetzle for -3 minutes until they float to the top and then transfer to the colander that’s in the ice bath using a slotted spoon.
  11. Lift the colander to drain the spaetzle, and then toss with a drizzle of melted butter so that they don’t stick together.
  12. Repeat with the remaining spaetzle dough.
  13. Cold spaetzle can be sauteed in a pan with a little melted butter until hot. Sprinkle with parsley before serving.
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Easy Homemade German Spaetzle Recipe - House of Nash Eats (5)

What to serve with spaetzle

Like many pasta dishes, you don’t need much else on your plate because German spaetzle is so filling and delicious on its own. You can make entire meals around the spaetzle by adding cheese or sauteeing in butter with herbs and bacon!

That being said, I love to serve homemade spaetzle with two other traditional German recipes:sauerbraten and rotkohl. Having all three on the plate is my idea of an ideal German-themed dinner.

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How thick should spaetzle batter be?

You want your German spaetzle dough to be nice and thick, much like you would want a drop biscuit or dumpling texture to be-only smoother.

How to make German spaetzle without a spaetzle maker

If you plan on making German spaetzle often, you might want to invest in a spaetzle maker to help with the process. But if you have never made spaetzle before and don't have one, you can absolutely make this recipe just using a colander or steamer with large holes on the bottom.

The batter will be too thick to just pour through the holes of the colander or steamer, but just use a spatula or the back of a wooden spoon to press the dough through the colander holes into the boiling water. Just be careful not to burn yourself from the steam while working!

Even a cheese grater with large holes would probably work, since that's awfully similar to what my spaetzle maker looks like! I've also heard that you can use a potato ricer, so there are lots of options to choose from!

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How do you reheat spaetzle?

When you are ready to serve your spaetzle, you can choose one of three different ways to reheat your dough.

  1. Saute: Saute in a saucepan with a little butter. This is my favorite approach because the German spaetzle can get a little crispy on the outside and I love the buttery flavor.
  2. Nuke: Microwaving the spaetzle until hot is not my preferred method, but it works. The amount of time will depend on how much spaetzle you are attempting to reheat.
  3. Boil: Or bring a large pot of water to a boil and add the already cooked spaetzle just long enough to warm it up, about 1 minute. Then drain well and serve immediately.
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More German Recipes You'll Love

  • Homemade Soft Pretzels with Mustard Cheese Dip
  • Apfelstrudel Recipe (German Apple Strudel)
  • Sauerkraut and Sausages with Apples
  • Aunt Becky's Black Forest Cake(okay, not the most authentic version, but it's still my favorite)
  • Zwiebelkuchen (German Onion Pie)

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Easy Homemade German Spaetzle Recipe - House of Nash Eats (9)

PrintPinRate

Homemade German Spaetzle

4.34 from 6 votes

Amy Nash

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine German

Servings 6 servings

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese, or cover them in sauce! This is one of my favorite traditional German recipes!

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 5 large eggs room temperature
  • ½ cup milk
  • ¼ cup butter melted (optional)
  • Chopped parsley for garnish (optional)

Instructions

  • Combine the flour, salt, and nutmeg in a large bowl and whisk together.

  • In a separate bowl, whisk together the eggs, and milk.

  • Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.

  • Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.

  • Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.

  • Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.

  • Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.

  • If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley before serving, if desired.

Notes

Leftover spaetzle will keep in the fridge for 3-4 days in an airtight container.

Adapted from All Recipes.

Nutrition

Calories: 292kcal | Carbohydrates: 33g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 330mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Easy Homemade German Spaetzle Recipe - House of Nash Eats (14)

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Easy Homemade German Spaetzle Recipe - House of Nash Eats (2024)

FAQs

How long does spaetzle last in the fridge? ›

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

How to make spaetzle without spaetzle maker? ›

If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box. It's then easy to spoon the sticky dough onto the cheese grater and use a spoon or even a pastry cutter to push the dough back and forth through the holes and into the water below.

What is the best way to reheat spaetzle? ›

Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.

What is the best flour for spaetzle? ›

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium.

Does dried spaetzle go bad? ›

When does Spaetzle expire? Unopened packaged spaetzle may last up to a year in the pantry, while the ready-to-cook variety needs to be refrigerated and utilized within a week. Once opened, packaged spaetzle must be used within 7-10 days. If frozen, spaetzle can last up to 2-3 months with optimum quality.

How to know when spaetzle is done? ›

Salt the water and reduce the heat to maintain a low rolling boil. Put your Spaetzle maker on top of the pot and add about 1/2 a cup of dough at a time to it and scrape it through the holes so it can fall into the water. Let the Spaetzle cook for about 30 seconds. They are ready when they start floating to the top.

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

What does spaetzle mean in German? ›

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

What to put on top of spaetzle? ›

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

How far ahead can you make spaetzle? ›

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

What should you do after spaetzle has risen to the surface of the boiling water? ›

When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately.

How long do leftover noodles last in the fridge? ›

The bottom line

While dried pasta has a long shelf life in the pantry, cooked and fresh homemade pasta should be eaten somewhat quickly. Most cooked pasta only lasts in the fridge for between 3–5 days before it starts to show signs of expiration.

How far in advance can you make spaetzle? ›

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

Can dried egg pasta go bad? ›

Dry Pasta. Pasta won't spoil easily because it's a dry product. You can use it well past the expiration date, so long as it doesn't smell funny (egg pasta can produce a rancid odour). Generally, dry pasta has a shelf life of two years, but you can typically push it to three.

How long do uncooked egg noodles last in the fridge? ›

Fresh Egg Noodles

They tend to cook faster than dry noodles due to their higher moisture content. Fresh egg noodles should be stored in the refrigerator and are best if used within 3-4 days of purchase to maintain quality and flavor. Ingredients: Usually made with wheat flour and a higher proportion of eggs.

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