Homemade German Spaetzle Noodles

Name: Homemade German Spaetzle Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1 cup milk; 6 6 large eggs; 3 ½ 3 ½ cups all-purpose flour; 1 ½ 1 ½ teaspoons salt; ¼ ¼ teaspoon ground nutmeg

User Reviews

4.8

186 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Homemade German Spaetzle Noodles

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

139 people made this

Print

38 people printed this

Save this

111 people saved this

Ingredients

Servings

1 1 cup milk I use 2%
6 6 large eggs
3 ½ 3 ½ cups all-purpose flour
1 ½ 1 ½ teaspoons salt
¼ ¼ teaspoon ground nutmeg optional

Add to Shopping List

Instructions

Mix all of the ingredients together until very smooth. I use a food processor but a whisk, blender, or hand mixer will work well, too. The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons).
Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods). Cook each batch of spaetzle for 4-6 minutes until it is puffy and rises to the top of the water/broth.
Lift the spaetzle out with a fine mesh strainer or slotted spoon (so the water/broth can be used for subsequent batches).
Saute cooked spaetzle in butter (or browned butter!) or serve plain spaetzle with stroganoff or other favorite gravy/sauce. It's also delicious tossed with butter and cheese.

Notes

Spaetzle Maker: the spaetzle maker I have is from Germany (my friend who taught me to make spaetzle gave it to me). It is similar to this one. This is another good option. If you don't have a spaetzle maker, the batter can be pressed through the holes of a colander with a spatula (just make sure to lift the colander above the boiling water so it doesn't get clogged with cooked dough). I've heard a potato ricer works well, too.

Nutrition Information

Show Details

Serving 1 Serving Calories 265kcal (13%) Carbohydrates 43g (14%) Protein 11g (22%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 126mg (42%) Sodium 497mg (21%) Fiber 1g (4%) Sugar 2g (4%)