Easy German Spätzle Recipe

German spätzle noodles in a white serving bowl topped with parsley

5 from 9 votes

Easy German Spätzle Recipe

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!).

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: German

Keyword: Authentic german noodle recipe, easy, German basic recipe, German side dishes, German spätzle recipe, homemade, quick

Servings: servings

Calories: 265kcal

Equipment

Spätzle Press What my family in Germany has always used
Spätzle Grater What my Swiss friend uses.
Skimmer To remove the Spätzle from the boiling water. You will work in batches.
Nutmeg Mill I love this nutmeg mill and it looks pretty sitting on my counter.

Ingredients

2 eggs
200 grams all-purpose flour
150 milliliters milk start with a little less, then add to achieve the perfect, thick and barely runny consistency
15 grams butter
1 pinch nutmeg freshly ground is best

Metric - US Customary

Instructions

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 grams all-purpose flour, 150 milliliters milk, 15 grams butter, 1 pinch 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.

Video

Notes

Cutting board and knife method of making Spätzle: Spread the batter onto a cutting board, with a large straight-edge knife, fling pieces of batter into the water at high speed. Make sure you work in batches and stir the water occasionally to avoid the noodles from clumping up.

Nutrition