Spaetzle is a traditional German egg noodle that’s so easy to make and with just a few ingredients. It’s the perfect side to so many main courses, especially those with rich gravy. Once you see how quickly it comes together you’ll want to make it all the time!

When it comes to German food, homemade spaetzle is one of the easiest you can make and since it’s made with kitchen staples, you really can make it at any time.

These German egg noodles are perfect alongside other traditional German dishes such as sauerbraten, beef rouladen, and red cabbage. And since it’s similar to Hungarian nokedli, you can also serve it with dishes like chicken paprikash.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: eggs, salt, flour, and milk.

Flour. I’m using all-purpose flour works best for spaetzle.
Eggs. Make sure the eggs are room temperature.
Liquid. I’m using whole milk but you can also use water.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

In a large bowl combine 3 cups of all-purpose flour with 1 1/2 teaspoons of fine sea salt.
In another bowl whisk together 6 large room temperature eggs with 3/4 cup of whole milk (or water). Add the egg mixture to the flour mixture.

Spaetzle recipe process shot collage group one showing mixing of dry ingredients, pouring eggs into flour, mixing the batter, and covering the batter with plastic wrap.

Mix together with a spatula until combined and a dough begins to form. The dough shouldn’t be runny, but if it is, add 1 tablespoon of flour at a time until the batter takes on the texture of a thick pancake batter. If the batter is too dry and thick, add 1 tablespoon of water at a time until it loosens.
Cover the dough with plastic wrap and allow it to sit at room temperature for at least 10 minutes.
Bring a large pot of salted water to boil. Once boiling, scoop 1/3 of the batter into a spaetzle maker and use the slide on the maker to drop the spaetzle into the water. If needed, use a spatula to push the dough through.
Allow the spaetzle to cook for 3 minutes, then remove with a pasta spider or a slotted spoon and place in a bowl while you repeat the process for the remaining batches.

Recipe collage two showing using the spaetzle maker above pot of water, using a pasta spider to remove the cooked spaetzle. mixing the cooked spaetzle with butter, and frying the spaetzle in large black pan.

Toss the spaetzle with a couple tablespoons of butter and serve with your favorite main course.
You can also add the spaetzle to a pan and fry with some butter if desired. Enjoy!

Recipe tip

A spaetzle maker works best as it’s specifically designed to make spaetzle! I do recommend using one as it will make it easier for you, however, you can also use a colander with larger holes or even a potato ricer. You just need something with holes that you can push the batter through.

Plate with spaetzle, sauerbraten, and red cabbage.

More side dishes

Here are a few more of my favorite sides that go especially well with hearty meals, just like spaetzle!

Creamy polenta – cornmeal with butter and Parmigiano Reggiano.
Mashed potatoes – with roasted garlic, milk, and butter.
Potato gnocchi – classic Italian dumpling with potatoes and flour.

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