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Homemade German Spaetzle Recipe Made Simple

Homemade German Spaetzle Recipe Made Simple

Tender German egg-noodle dumplings made from a thick, elastic batter and finished with butter and optional parsley. Serve them plain, lightly browned, or alongside your favorite hearty dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (250–260 g) All-purpose flour
  • 1 teaspoon Fine salt
  • 4 eggs Large eggs
  • 1/2 cup (120 ml) Milk
  • 1/4 teaspoon Ground nutmeg
Finishing
  • 2 tablespoons Butter
  • Optional chopped Fresh parsley

Method
 

Step-by-Step
  1. Whisk the flour, salt, and optional nutmeg together in a large mixing bowl.
  2. Whisk the eggs and milk in a separate bowl, then add them to the dry ingredients and stir vigorously until a thick, elastic, slightly sticky batter forms.
  3. Let the batter rest for 10 to 15 minutes if time allows.
  4. Bring a large pot of salted water to a gentle boil. Press or scrape the batter into the water in batches using a spaetzle maker, large-holed colander, or sturdy box grater.
  5. Cook each batch until the dumplings float, then continue cooking for about 1 to 2 minutes. Remove with a slotted spoon and drain well.
  6. Toss the cooked spaetzle with butter and parsley, or sauté it in butter for a few minutes until lightly golden.

Notes

The batter should be sticky and elastic, softer than pasta dough but much thicker than pancake batter. If it is too stiff to press or scrape, mix in milk 1 tablespoon at a time. Refrigerate leftovers and reheat gently in a buttered skillet.