Homemade Spaetzle Recipe

This Homemade Spaetzle Recipe produces tender, irregular egg noodles that are boiled until buoyant and then pan-fried in rich butter for a golden finish. These rustic German dumplings offer a delightfully chewy texture that serves as the perfect vehicle for soaking up savory gravies and hearty sauces.

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Homemade Spaetzle Ingredients

The Dough:

• 3 cups All-Purpose Flour: The structural base for the dumplings.
• 2 Large Eggs: Provides richness and binding.
• 2 tablespoons Unsalted Butter: Melted. Adding fat directly to the dough ensures a tender bite.
• Up to 1 cup Water: Added gradually to achieve the correct batter consistency.
• Kosher Salt: Essential for flavoring the bland flour base.

The Finish:

• 2 tablespoons Unsalted Butter: For sautéing the boiled dumplings.
• Freshly Ground Pepper: Adds a sharp, savory kick.
• Chopped Fresh Parsley: For a burst of color and herbal freshness.

How To Make Homemade Spaetzle

1. Mix the Batter: In a large bowl, combine the flour, eggs, and a generous pinch of salt. Gradually stir in the water (start with 3/4 cup and add more if needed) until you have a smooth, thick batter.
2. Beat the Dough: Using a sturdy wooden spoon, beat the batter vigorously. You want to work it until small air bubbles begin to form on the surface. Stir in the 2 tablespoons of melted butter until fully incorporated.
3. Boil the Water: Bring a large saucepan of generously salted water to a rolling boil.
4. Form the Dumplings: If you don’t have a spaetzle press, place about 1 cup of the dough into a colander with large holes. Hold it over the boiling water and use a rubber spatula to push the dough through the holes, creating small droplets that fall into the pot.
5. Cook: The spaetzle will sink at first, then float to the surface. Let them cook for about 1 minute after they float. Use a slotted spoon to transfer them to a clean colander. Repeat with the remaining dough. Tip: If not serving immediately, rinse them in cold water to stop the cooking.
6. Sauté and Serve: Just before serving, melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Toss the cooked spaetzle in the butter until warmed through and glistening. Season with freshly ground pepper and garnish with chopped parsley.

Recipe Tips

• Dough Consistency: The batter should be thicker than pancake batter but looser than bread dough. It should flow slowly off the spoon in a continuous ribbon without breaking.
• The Tools: While a dedicated spaetzle press makes uniform noodles, a colander or a cheese grater (using the side with large holes) works perfectly for a more rustic shape.
• Work in Batches: Do not overcrowd the pot. Cooking in batches prevents the dumplings from sticking together into a giant globs.
• The Cold Rinse: If you are prepping this for a dinner party, the step of rinsing the boiled spaetzle in cold water is crucial. It washes away excess starch so they don’t glue together while sitting.

What To Serve With Homemade Spaetzle

• Beef Goulash: The ultimate traditional pairing; the noodles soak up the paprika gravy.
• Chicken Schnitzel: A buttery side dish to complement the crispy breaded cutlet.
• Mushroom Sauce: A creamy hunter-style mushroom gravy (Jägerschnitzel sauce) is divine over spaetzle.
• Gruyère Cheese: Bake the spaetzle with cheese and caramelized onions for Käsespätzle (German mac and cheese).

How To Store Homemade Spaetzle

• Refrigerate: Store the boiled (and rinsed) spaetzle in an airtight container for up to 4 days.
• Reheat: The best way to reheat is to fry them in butter as described in the recipe. Microwaving makes them rubbery.
• Freeze: Freeze the boiled, cooled spaetzle on a baking sheet, then transfer to a bag. They keep for 3 months. Boil briefly or fry from frozen to reheat.

Homemade Spaetzle Nutrition Facts

• Calories: 280 kcal
• Fat: 10g
• Carbohydrates: 40g
• Protein: 8g
• Cholesterol: 95mg

Nutrition information is estimated per serving.

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