Traditional recipes

Easy German spätzle recipe

Easy German spätzle recipe

  • Recipes
  • Dish type
  • Side dish

These pasta-like dumplings are cooked quickly in boiling water. These can be frozen after cooking.

23 people made this

IngredientsServes: 4

  • 100g (4 oz) plain flour
  • 2 eggs

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off 1cm (1/3 in) pieces of dough with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 10 minutes.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (23)

by jrs1218

Something else.I use 1 egg to 125g of flour and add water to the mixture making it still a thick consistancy then scrape it off of a slate board into boiling water.-15 Sep 2008

by TasteKing

Excellent. Followed recipe exactly as is, turned out perfect. Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings. Very good.-15 Sep 2008

by ONIOND

Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!-17 Nov 2008


Easy German spätzle recipe - Recipes

German Spaetzle recipe. I am sure that every house in Southern Germany has their own recipe for Spaetzle. My Spätzle recipe is also from an orginal source and with some practice you will soon be enjoying this National Southern dish.

Spätzle originates from the German word Spatz which means "small sparrows". It is a dish widely found in Southern Germany (Baden-Württenberg and Bavaria).

In case you haven't tried Spaetzle before, it is a flour and egg based homemade pasta, very similar to noodles. They are originally made by scraping the dough from a wooden board into boiling water with the back of a wide knife or (Schaber) which is a special scraping tool.

My mother-in-law makes hers using the traditional method, which takes a lot of practice. Thank goodness, nowadays, there are tools available such as a Spaetzle press or even a potato ricer which will also produce excellent Spaetzle.

In the past, some families used whey instead of water for making the dough. Whey actually contained a waste product that is obtained when producing curd and cheese. The whey gave the Spaezle a lighter consistency. However, I use water for my Spaetzle.

So without any further ado, below is my German Spaetzle recipe. Read and follow it carefully and enjoy one of my easy pasta recipes.


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– Mix the flour with half of the salt and the nutmeg.
– Add eggs, mix them in with a fork.
– Pour in water while stirring constantly with a large spoon until dough is smooth.
– Bring water to a boil in a big pot, add remaining salt.
– Set the Spaetzle maker over the boiling water and by going back and forward with the machine, press the dough through the wholes, a few tablespoons at a time, directly into the boiling water.
– Stir the Spaetzle gently to prevent them from sticking together.
– Boil them briskly for 5-8 minutes or when they are floating on the surface, remove them with a slotted spoon.
– Keep them in a bowl until all are done. Never do them all at one time.

That’s all, it is not that complicated. But you can buy them also online, see below


Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ⅛ teaspoon pepper
  • 3 eggs
  • ⅜ cup 2% milk
  • 3 tablespoons butter
  • 1 onion, sliced
  • 1 ½ cups shredded Emmentaler cheese

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.

Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.


To make this homemade spaetzle recipe you just need a few simple ingredients. Most of these things are staple foods and common tools you probably already have on hand in your kitchen, except for the spaetzle maker. I highly recommend that you buy one online to make this spaetzle recipe as it is SO much easier. However, I do list a few alternative options later in this post if you do not have a spaetzle maker.

Kitchen Tools Needed:

Ingredients Needed:

Here’s what you’ll need from the store. The exact amounts are in the printable card at the bottom of this post.


Lydia Remembers.

I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this cheese spätzle! 

This recipe has impeccable flavor and given how much I love cheese, that just makes it even better!

I've made spätzle with Oma a couple of times and I remember how tough it was the first time making it. Let's just say I had never seen a spätzle press before, and I definitely underestimated the muscle it takes to push the dough through the tiny holes! It was tricky at first but after making it again and again, I became a pro! Especially with Oma by my side giving me little hints along the way.

I'm not always one to enjoy onion in my dishes, at least not when it's super overpowering. But once you taste Oma's caramelized onions mixed in with that stretchy melted cheese. YUM. Even the non-onion eaters will make an exception for this one!

Learn a little bit about me,  Lydia , and my kitchen adventures with Oma!

Look at this deliciousness that Hilde Lumm, one of our German Foodie Fans, made. WUNDERBAR!

You'll see that Spätzle have all sorts of shapes and sizes. That's because there are so many different ways of making them, resulting in long and skinny, or short and fat. 

The end result, though, are 'noodles' that are so delicious.


  1. In medium bowl, mix together dry ingredients.
  2. In another bowl, whisk together eggs and milk then add to dry ingredients and mix until dough is just combined.
  3. Bring a large pot of salted water to a boil and place spaetzle maker on top. Press dough throw spaetzle maker.
  4. Boil for 2-3 minutes or until spaetzle is tender and starting to float and then drain. Toss with whatever sauce you're using.

Spaetzle is a type of pasta that is made with fresh eggs and is typically found in countries like Germany, Austria, Switzerland and Hungary.

Yes. Go through the process of boiling the German spaetzle and then drain. Toss with some olive oil so it doesn't stick and place in airtight container. It can be in fridge for up to 2 days before heating up. To reheat, just sauté in some butter.

As I said earlier, the spaetzle maker really makes life so much easier. However if you don't have one you can use a colander that has holes big enough for the dough to be pressed through. Watch a video of how to do this here.


Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ingredient notes

For the spaetzle

  • Flour: The spaetzle work great with regular all-purpose flour. If you want to go super authentic, substitute ½ cup of semolina for ½ cup of flour. This adds more bite to the spaetzle.
  • Milk: I use 2% milk. Any fat content can work, although skim milk may make the batter more difficult to work with.
  • Water: Use all milk for richer spaetzle. I prefer using half milk and half water though, because all milk can make them a little sweet.

For the gravy

  • Mushrooms: White or brown button mushrooms are my favorite for the gravy.
  • Broth: I very strongly recommend using beef broth for the best look/flavor of the gravy. Chicken can be used as a substitute. If you’re making this vegetarian and use vegetable broth, the gravy may need an extra tablespoon of flour to thicken (due to the collagen in animal-based broth).
  • Cream: This is optional for a richer taste.
  • White wine: I recommend a dry white wine, such as a Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay. Please do not use white wine vinegar in place of the white wine. Red wine can work, but alters the taste. You can also just use another ¼ cup of broth.

Spaetzle: 9 Recipes for This Delightful German Side Dish

Spaetzle (or spätzle) are little dumplings popular in southern Germany, Switzerland, and Hungary. The German word means “little sparrows,” a reference to the shape. The dough is a simple one, a blending of eggs, milk, and flour, usually pushed through the holes of a colander into boiling salted water. If you make spaetzle often, you can invest in a spaetzle maker, or hopper.

1. Cheese Spaetzle

German spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or crisped up with a bit of butter and served with sausage. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness. Get our Cheese Spaetzle recipe.

2. Herb Spaetzle

Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany. Spaetzle are often added to soups or crisped up with a bit of butter and served with sausage. Get our Herb Spaetzle recipe.

3. Green Pea Spaetzle with Smoked Salmon Sauce

Culinary Adventures in the Kitchen

Frozen peas are bended up with the liquid (water and eggs) in this recipe, then incorporated into the usual way with the flour. Getting the wet dough to the colander can be tricky, but the results are worth it. Get Chef at Home’s Green Pea Spaetzle with Smoked Salmon Sauce recipe.

4. Portobello Paprikash with Spaetzle

“My Portobello Paprikash,” writes health blogger Sonali, “is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika. For my version, I decided to use Portobello mushrooms because as far as vegetables go, they are very meaty and filling.” Get The Foodie Physician’s Portobello Paprikash with Spaetzle recipe.

5. Homemade German Spaetzle

Cream of Wheat cereal (i.e., wheat farina) combines with flour to yield spaetzle of exceptional litheness and tenderness. After you’re done making these, you can dry them out and refrigerate. Then, just before serving, heat and brown them in butter. Get Cook Diary’s Homemade German Spaetzle recipe.

6. Hungarian Goulash with Spaetzle

Traditional Hungarian goulash is flavored with both sweet and smoky paprika, for deep, deep flavor. This recipe calls for canned beef, which saves time and, oddly, provides a long-simmered flavor. And homemade spaetzle are the perfect accompaniment. Get My Food Storage Cookbook’s Hungarian Goulash with Spaetzle recipe.

7. Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce

The name might give you a double-take, this is such an eclectic recipe. The flavors, though, blend earthy, bitter, spicy and sweet—the perfect complex topping for fresh spaetzle, easier to make than pasta. Get LunaCafe’s Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce recipe.

8. Lemon, Ricotta, and Thyme Spaetzle

The browned butter these light, fresh-tasting, springlike spaetzle are tossed in give lots of complex nutty flavor. And the ricotta in the spaetzle batter keeps things airy and delicate. Get C4Bimbos’ Lemon, Ricotta, and Thyme Spaetzle recipe.

9. Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto

The wild spring treat, ramps, become a rich, fragrant pesto, tossed with asparagus and freshly made spaetzle. This is a perfect example of modernizing a traditional recipe, adapting it to modern tastes. Get Edible Philly’s Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto recipe.


How To Make German Spaetzle Dumplings

Making spaetzle is actually quite straightforward and simple.

After mixing the dough, you press or cut it into boiling, lightly oiled, salt water.

The strips of dough boil just long enough for them to rise to the top of the pot.

Once done, it is best if spaetzle is served immediately.

If you will be serving your spaetzle later, you can add a tablespoon of oil to the boiling cooking water. This will prevent the spaetzle from sticking together.