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Easy Homemade Spaetzle Recipe
Ash Tyrrell

Easy Homemade Spaetzle Recipe

I started making spaetzle a few years ago after a trip that left me completely obsessed with German comfort food, and I haven't looked back since. The first time I made it, I didn't even own a proper spaetzle maker, so I just worked with what I had and it still turned out great.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour — the base of your batter don't swap in self-rising flour or the texture goes completely wrong
  • 2 teaspoons salt — seasons the dough itself so the spaetzle isn't bland once boiled
  • 8 large eggs — gives the batter its rich custardy texture and signature yellow color
  • ¾ cup milk or water — thins the batter to the right consistency milk makes it a touch richer
  • 2 tablespoons butter for finishing — adds a glossy, nutty flavor once the spaetzle is sautéed

Method
 

  1. In a large bowl, whisk together the flour and salt, then add in the eggs along with the milk or water. Beat everything together until you get a thick, smooth batter, similar in texture to a heavy pancake batter. It should hold together without feeling runny or stiff like dough.
  2. While your batter rests for a few minutes, fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, just like you would for regular pasta, since this is your chance to season the spaetzle from the inside out.
  3. Working in batches, scoop some batter into your spaetzle maker, or press it through a large-holed colander set over the pot. The little dumplings will drop straight into the simmering water and start cooking almost immediately.
  4. The spaetzle will sink at first, then rise back up to the surface once they're fully cooked, which usually only takes a minute or two. Use a slotted spoon to scoop them out as soon as they float, transferring them to a colander to drain.
  5. Melt butter in a large skillet over medium heat, then toss in your drained spaetzle. Sauté for a few minutes until they're lightly golden and coated in butter, which gives them a nicer bite and keeps them from sticking together before serving.

Notes

  • I always let my batter rest for about 10 minutes before cooking, since it helps the flour hydrate and the texture firm up slightly.
  • I cook my spaetzle in batches instead of dumping all the batter in at once, which keeps the water at a steady boil.
  • I like adding a pinch of nutmeg to my batter for a warm, subtle flavor that pairs beautifully with butter.
  • I toss my spaetzle with a little extra butter right after draining if I'm not sautéing them immediately, so they don't clump together.
  • I always make a double batch since leftovers reheat beautifully and disappear fast in my house.