German Spaetzle Egg Noodles

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Spaetzle are tender, golden German egg noodles made from a simple batter pressed through holes into simmering water. This comforting Swabian classic puffs up into little irregular dumplings that are tossed in brown butter for a rich, nutty finish. Serve them as a hearty side to schnitzel, roasts, or sauerbraten.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 13 gProtein
• 640 mgSodium
• 185 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the spaetzle batter

• 2 cups (250 g) all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 1 tsp (6 g) fine sea salt
• 1/4 tsp ground white pepper
• 1/8 tsp freshly grated nutmeg

For finishing and serving

• 3 tbsp (45 g) unsalted butter
• 1 tbsp chopped fresh parsley
• 2 tbsp toasted breadcrumbs (optional)
• Flaky salt, to taste

Directions

1. Whisk the eggs in a large mixing bowl until smooth, then beat in the milk, salt, white pepper, and nutmeg. Gradually add the flour and stir with a wooden spoon until a thick, smooth, slightly elastic batter forms; it should slowly drop from the spoon in thick ribbons and be thicker than pancake batter.
2. Cover the bowl with a kitchen towel and let the batter rest for 20 minutes at room temperature so the gluten relaxes and the flour fully hydrates.
3. Bring a wide pot of generously salted water to a gentle boil; reduce the heat so the surface barely shimmers. Set a colander or spaetzle maker with large holes over the pot.
4. Spoon about a third of the batter into the colander and press it through the holes with a rubber spatula or the back of a spoon, letting the little strands and drips fall directly into the simmering water.
5. Cook the spaetzle for 2 to 3 minutes, until they puff up and float to the surface, then lift them out with a slotted spoon or skimmer and transfer to a warm bowl. Repeat with the remaining batter in two more batches.
6. While the spaetzle finish cooking, melt the butter in a large skillet over medium heat and let it cook until the milk solids turn golden brown and smell nutty, about 3 minutes.
7. Add the drained spaetzle to the browned butter and gently toss to coat and lightly crisp the edges, about 2 minutes. Sprinkle with parsley, toasted breadcrumbs if using, and a pinch of flaky salt before serving.
8. Serve immediately as a side to braised meats, schnitzel, mushroom gravy, or alongside a crisp green salad for a lighter meal.

Cook’s Notes

• The batter consistency is key: it should be thick enough to slowly drip from a spoon, not pour like pancake batter; add a tablespoon of milk if it feels too stiff.
• If you do not own a spaetzle maker, a perforated serving spoon or colander with 1/4-inch holes works beautifully.
• For cheese spaetzle (Käsespätzle), layer the cooked, buttered spaetzle in a baking dish with shredded Emmental and Gruyère and bake at 375°F for 15 minutes until bubbling.
• Spaetzle can be spread on a sheet pan to cool, then pan-fried in butter the next day for crispy leftover spätzle.
• Use very fresh eggs for the richest color and best rise; older eggs can make the batter slightly runnier.

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