This authentic and easy German Spaetzle recipe comes together with a simple batter of flour, eggs, water (or milk), and salt, and will be on your table in just 15 minutes!
If you’ve never had spaetzle before, think of it as a chewy, comforting egg noodle that’s perfect for soaking up rich gravies and sauces. Or, simply toss it with a little melted butter and fresh herbs for a tasty side to accompany your favorite main dishes.
Table of Contents
My grandparents, along with my dad, immigrated from Hungary in 1956, bringing with them many cherished family recipes. One of my favorite dishes growing up was my Hungarian grandmother’s spaetzle (or “nokedli” as it’s called in Hungary, and what I grew up calling it). I’d watch her stand by the stove, her hands moving quickly as she ran the dough through the spaetzle maker, dropping these tiny little dumplings into a pot of boiling water. She served them in everything from her Hungarian pea soup to chicken paprikas.
What is Spaetzle?
Spaetzle (pronounced SHPETS-luh) is a traditional egg noodle commonly found in Germany, but it’s also a beloved dish throughout Central Europe. From Austria to Switzerland and Hungary, variations of spaetzle dumplings are served alongside hearty stews, gravies and roasts. While each country puts its own spin on the recipe, the essence remains the same—firm, chewy noodles perfect for soaking up rich sauces.
What makes spaetzle unique is its irregular shape. In German, it’s spelled “Spätzle,” which comes from the word “Spatzen,” meaning “little sparrows.” This is because their uneven shapes were thought to resemble little sparrows when made by hand.
With a chewy texture somewhere between pasta and dumplings, and a mild flavor, spaetzle is perfect on their own, tossed in butter or as a base for heartier dishes. One of my favorite ways to enjoy them is the traditional German preparation: sautéed in butter until slightly crispy, then garnished with fresh parsley (as shown above).
- All-purpose flour: This is the base of the dough. No need for anything fancy here—just good ol’ all-purpose flour will do the trick.
- Eggs: Give the dough structure and add richness.
- Water: My grandmother always made her nokedli with water, but if you prefer a slightly richer dough, you can swap the water for milk.
- Kosher salt: For flavor.
See the recipe card for full information on ingredients and quantities.
If you’ve never made spaetzle from scratch before, don’t worry. This recipe couldn’t be easier! With just a few simple ingredients and a pot of boiling water, you’ll have homemade spaetzle on the table in less than 15 minutes. While a spaetzle maker is a handy tool for creating those characteristic little dumplings, it’s not a must-have. Keep reading below for some alternative methods to make these delicious noodles using common kitchen tools.
- Mix the dough. In a large bowl, beat together the eggs, water and salt. Slowly add in the flour, about half a cup at a time, until the dough is tacky but still wet. You want a pancake batter-like consistency that’s thick but pourable. If it feels too thick, add a little more water. If its too runny, add a little more flour.
Pro tip: Mix the dough vigorously until it’s smooth and elastic and you don’t see any flour lumps. You’ll know your spätzle batter is ready when bubbles start to form after you stop mixing.
- Bring a large pot of water to a boil. You want the water to be bubbling consistently, not just simmering.
- Shape and boil the spaetzle. Place your spaetzle maker on top of the pot, scoop about half the batter onto it, and scrape it through the holes. See below for my tips on making this recipe without a spaetzle maker.
- Cook until they float. Spätzle cooks quickly! As soon as they float to the top (about 1-2 minutes), they’re done. Use a slotted spoon to scoop them out and transfer them to a bowl.
At this point, you can either serve your homemade German spaetzle immediately or, while still warm, toss it with a little butter and refrigerate it in an airtight container until you’re ready to serve. Check out the next section for serving ideas!
Serving Suggestions
There are so many delicious ways to enjoy these little dumplings, whether you’re keeping it simple or getting a little fancy. Here are a few different ways to serve them:
- Sautéed in butter and parsley (my favorite!). The simplest and most classic way to serve spaetzle is to toss it in a skillet with melted butter and a sprinkle of fresh parsley.
- With sauces and gravies. From mushroom gravy to goulash, nokedli is perfect for soaking up all those rich, flavorful sauces.
- German cheese spaetzle (Käsespätzle). Think of this as Germany’s version of mac and cheese. Layer the spaetzle with shredded Swiss cheese and caramelized onions in a casserole dish, and bake at 400°F for about 10 minutes, until the cheese is melted and bubbly, and the edges are crispy.
- In soups and stews. We often had it in Hungarian pea soup when I was growing up, but it’s equally delicious in a hearty beef stew or a German-style vegetable soup.
- As a hearty side to meat dishes. Spätzle is the perfect companion to dishes like Hungarian chicken paprikash (pictured below), German Sauerbraten (a pot roast), and Schnitzel. For a non-traditional twist, sub it for egg noodles in my beef bourguignon recipe.
How to Make Spaetzle Without a Spaetzle Maker
The spaetzle scraper I used (and the one you see in my photos) costs less than $15 on Amazon. However, if you’re not looking to invest in one just yet, no problem! There are plenty of everyday kitchen tools you can use instead:
- Colander: Place a colander with large holes over your pot of boiling water. Scoop some batter into the colander and use a rubber spatula or the back of a spoon to press it through the holes. This method is a common go-to for making spaetzle without the specialized tool.
- Potato ricer: One with larger holes works best. Fill it about two-thirds full with batter and squeeze it over the boiling water.
- Flat large-holed grater: I repeat: FLAT. Don’t try this with a box grater or you’ll end up with a mess. Scoop some batter onto the grater and use the back of a spoon to press it through the holes.
Make-Ahead, Freezing & Reheating Tips
Make-Ahead: You can make spätzle a day or two in advance. Toss it with melted butter while still warm to keep it from sticking together, then store it in an airtight container in the fridge. To reheat, sauté in a little butter or oil over medium heat until warmed through.
Freezing: Let your spaetzle cool completely, then spread it on a baking sheet in a single layer to flash freeze for 1-2 hours. Once firm, transfer it to a freezer bag, removing as much air as possible, and freeze for up to 3 months. When ready to enjoy, defrost in the fridge overnight before reheating.
- Hungarian Cucumber Salad
- Hungarian Wienerschnitzel
- Hungarian Pea Soup with Nokedli
- Chocolate Rugelach
Ingredients
- 2 large eggs
- 3/4 cup water
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Instructions
- In a large bowl, beat together the eggs, water and salt. Slowly add in the flour, about half a cup at a time, until the dough is tacky but still wet. You want a pancake batter-like consistency that’s thick but pourable. If it feels too thick, add a little more water. If its too runny, add a little more flour.
- Bring a large pot of water to a boil.
- Place your spaetzle maker on top of the pot, scoop about half the batter onto it, and scrape it through the holes.
- Allow the spaetzle to cook until they float to the top of the water, about 1-2 minutes.
- Using a slotted spoon, transfer the spaetzle to a bowl then serve.
Kelly’s Notes
- Serve with your favorite gravy, hearty stews or simply toss with butter and fresh herbs.
- Make-Ahead: You can make spätzle a day or two in advance. Toss it with melted butter while still warm to keep it from sticking together, then store it in an airtight container in the fridge. To reheat, sauté in a little butter or oil over medium heat until warmed through.
- Freeze: Let your spaetzle cool completely, then spread it on a baking sheet in a single layer to flash freeze for 1-2 hours. Once firm, transfer it to a freezer bag, removing as much air as possible, and freeze for up to 3 months. When ready to enjoy, defrost in the fridge overnight before reheating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Delicious and much simpler to make than I anticipated! I’ll definitely be making this again.
Thrilled you enjoyed the recipe, Matt! Thanks for your comment!
Made these last night using a colander and the spaetzle turned out perfectly! I added butter, Italian seasoning and parmesan cheese and served with roasted chicken. My family loved it!
So glad you enjoyed it, Judy!
Sorry for being uninformed, however what does a spätzle maker look like? I don’t recall ever seeing a cooking utensil listed as a spatzle maker.
Hi Mark! It’s the gadget pictured in the above photos and linked in the post. It consists of a small bowl-like section that you run atop a sieve with large holes, which creates the spaetzle.
Just like my Grandmother used to make! Served these like you have pictured with the butter and parsley with her famous goulash. She’d be so proud of me!!!
Love reading that, Amanda! So glad you enjoyed the recipe!