I’d eaten spätzle at German restaurants plenty of times but never thought to make it myself until I realized how simple it actually is. Turns out, all you really need is a colander with large holes and a wooden spoon. The traditional spätzle maker is nice to have, but you definitely don’t need special equipment to make this incredible German comfort food at home.

The batter is surprisingly simple – just flour, eggs, milk, and salt mixed until smooth. What matters is getting the consistency right. The batter should be thick enough to hold together but thin enough to push through holes easily. If it’s too thick, add a tablespoon of milk; too thin, add a bit more flour.

The technique takes a little practice. You hold the colander over a pot of boiling salted water and push the batter through the holes with a wooden spoon or scraper. The spätzle will be irregular shapes, which is exactly what you want. They cook fast – they’re done as soon as they float to the surface, usually within 2-3 minutes.

Fresh spätzle are tender and slightly chewy, with a texture that’s somewhere between pasta and dumplings. They’re fantastic served immediately with butter and herbs, but most of the time I make them to go alongside dishes with rich gravies like sauerbraten or goulash. They soak up sauce better than any pasta I’ve ever tried.

You can make spätzle ahead and reheat them by sautéing in butter until lightly golden. This actually improves the texture – they get a little crispy on the outside while staying tender inside. Some people add cheese to make käsespätzle, which is basically German mac and cheese, but
I prefer them plain so they don’t compete with whatever sauce I’m serving.

The key is not overthinking it. Spätzle are supposed to be rustic and irregular, so don’t worry about making them perfect.

Spätzle

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What’s not to love about Spätzle? These irregular German egg noodles have a tender, chewy texture that’s perfect for soaking up rich sauces and gravies.

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4-6
• Category: Sides & Sauces

Ingredients

• 2 cups all-purpose flour
• 4 large eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 2 tablespoons butter
• Fresh herbs for serving (optional)

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Instructions

• Make batter: In a large bowl, whisk together flour and salt. Make a well in center and add eggs and milk. Whisk until smooth. Let batter rest 10 minutes.
• Boil water: Bring a large pot of salted water to a boil.
• Test consistency: The batter should be thick but spreadable. Adjust with milk or flour if needed.
• Form spätzle: Hold a colander with large holes over the boiling water. Pour about ¼ of the batter into the colander and push through holes with a wooden spoon or scraper.
• Cook: The spätzle will float when done, about 2-3 minutes. Remove with a slotted spoon and set aside. Repeat with remaining batter.
• Finish: In a large skillet, melt butter over medium heat. Add cooked spätzle and toss gently to coat. Season with salt and pepper.
• Serve: Serve immediately as a side dish, garnished with fresh herbs if desired.

Notes

• For käsespätzle, add grated cheese to the buttered spätzle and let it melt.

If you try this Spätzle, let me know what you think!