Easy German Spaetzle Recipe

Homemade German spaetzle served in a bowl with butter and fresh parsley.

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Spaetzle is a traditional German egg noodlemade from a simple batter of flour, eggs, and water. This Spaetzle recipecreates tender, chewy dumplings that are perfect tossed with butter and servedalongside hearty meats.

Course Side Dish

Cuisine Austrian, German

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 589kcal

Author Alexandria Drzazgowski

Ingredients

2 cups all-purpose flour
½ tsp salt
⅛ tsp nutmeg
3 large eggs
½ cup water
1 tbsp salt (for boiling water)
½ tbsp butter melted, optional
1 tbsp finely chopped fresh parsley optional

Instructions

In a stand mixer bowl, combine 2 cups all-purpose flour, ½ tsp salt, and ⅛ tsp nutmeg.
Using the paddle attachment, add the 3 large eggs into the flour and mix to combine on low speed until incorporated.
Gradually pour in ½ cup water while mixing on medium-low speed. Continue mixing for 2–3 minutes, or until the batter is smooth, elastic, and slightly glossy.
Cover the bowl with cling wrap and let it rest in the fridge for about 20-25 minutes.
Fill a large pot about ¾ full with water and bring it to a boil. Add about 1 tbsp salt (for boiling water) to the water.
Place a spaetzle maker over the pot, add about ⅓ of the batter, and scrape it through the holes.
Allow the spaetzle to cook until they float to the top of the water, then continue cooking for an additional 2-3 minutes.
Using a slotted spoon, transfer the cooked spaetzle to a serving bowl. Serve warm. Toss with melted ½ tbsp butter and 1 tbsp finely chopped fresh parsley, if desired.

Video

Notes

Recipe researched using All Tastes German, Our Gabled Home and Just a Taste.

Recipe copyright The Foreign Fork. For educational or personal use only.

The batter should be thick enough to hold together but soft enough to slowly fall through the spaetzle maker.
If the batter seems too stiff after mixing, add a tablespoon of water at a time until it reaches the proper consistency.
Resting the batter helps hydrate the flour and creates a smoother, more elastic texture. Don’t skip this step!
Watch for tiny bubbles to form after mixing or a glossy appearance—both are signs the batter is properly developed.
If making spaetzle ahead of time, toss it lightly with oil to prevent sticking, then reheat in butter before serving.
Work in batches so the pot doesn't become overcrowded and the spaetzle cook evenly.
All-Purpose Flour: Flour provides the structure for the noodles while still allowing them to remain soft and tender. All-purpose flour produces a delicate texture that's ideal for traditional spaetzle.
Eggs: Eggs give spaetzle its signature rich flavor, golden color, and chewy texture. Because eggs make up such a large portion of the batter, using fresh, high-quality eggs will noticeably improve the finished noodles.
Water: Water loosens the batter to the proper consistency. Some traditional recipes replace part or all of the water with milk, creating a richer and slightly softer spaetzle. If your batter feels too thick to easily pass through the spaetzle maker, adding a little extra water (up to about ¾ cup total) can help.
Nutmeg: Just a small amount of nutmeg adds the subtle warm flavor traditionally found in many German spaetzle recipes. It shouldn't overpower the noodles but instead adds gentle depth.
Salt: Salt seasons both the batter and the boiling water, ensuring the noodles are flavorful throughout instead of tasting bland.
Butter and Fresh Parsley (Optional): Tossing freshly cooked spaetzle with melted butter keeps the noodles from sticking together while adding richness. Fresh parsley provides color and a bright finish.