Name: Spätzle Soft & Buttery German Egg Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 4 large eggs; 1/2 cup whole milk (or water); 1 tsp salt; 2 tbsp unsalted butter (for serving); Fresh parsley, chopped (optional, for garnish)

Tender, chewy, and buttery, Spätzle are classic German egg noodles that I love serving as a simple side or as the star of a comfort-food meal. Whether tossed with just butter and herbs or smothered in a rich gravy, these noodles have the perfect texture to soak up any sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

4 large eggs

1/2 cup whole milk (or water)

1 tsp salt

2 tbsp unsalted butter (for serving)

Fresh parsley, chopped (optional, for garnish)

Directions

I whisk together the eggs, milk, and salt in a large bowl until smooth.

Then, I gradually add the flour, stirring until a thick and sticky batter forms.

While the batter rests, I bring a large pot of salted water to a boil.

Using a spätzle maker (or sometimes just a large-holed colander), I press the batter directly into the boiling water.

I cook the noodles for about 2–3 minutes, until they float to the surface. That’s when I know they’re ready.

I scoop them out with a slotted spoon and transfer them to a bowl.

In a skillet, I melt the butter and toss the spätzle until they’re lightly golden.

Finally, I garnish with fresh parsley and serve them warm.

Servings and timing

This recipe makes 4 servings. I usually get it done in just 15 minutes—10 minutes for prep and 5 minutes for cooking. Each serving is about 220 kcal, making it light enough to enjoy alongside heavier mains or to double as a comforting main dish on its own.

Variations

Cheesy Spätzle (Käsespätzle): I like layering the cooked noodles with shredded Swiss or Gruyère cheese, then baking them until melted and bubbly.

Herb Spätzle: Adding chopped chives, dill, or parsley to the batter gives the noodles a fresh, aromatic twist.

Whole Wheat Version: I sometimes swap half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

Spicy Kick: A dash of nutmeg or even a little cayenne pepper in the batter adds an unexpected depth.

Mushroom Gravy Pairing: When I have time, I love serving Spätzle with a homemade mushroom gravy for a vegetarian comfort meal.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either sauté them in a skillet with a little butter (which actually makes them even tastier), or warm them in the microwave with a splash of water to keep them from drying out. I don’t recommend freezing Spätzle, as the texture can suffer after thawing.

FAQs

What can I use instead of a spätzle maker?

When I don’t have a spätzle maker on hand, I use a colander with large holes or a slotted spoon to press the batter into the boiling water. It takes a little more effort but still works beautifully.

Can I make the batter ahead of time?

Yes, I sometimes mix the batter a few hours in advance and keep it covered in the fridge. Just make sure to let it come to room temperature before cooking for the best texture.

Is it okay to use water instead of milk?

Absolutely. I often use water when I’m out of milk, and the result is still soft and delicious. Milk just adds a touch more richness.

Why are my spätzle too dense?

This usually happens when the batter is too dry or overmixed. I try not to overwork the dough and always check for that sticky, thick consistency that’s just soft enough to press through a colander.

Can I make spätzle gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend, and while the texture is a bit different, it still holds together well and tastes great.

Conclusion

Spätzle is one of those humble, hearty dishes that always delivers. I love how quick it is to make, and how it pairs with nearly anything—from roasts to veggies or even as a standalone dish. Whether I’m craving comfort or just need something satisfying and fast, these buttery German egg noodles never disappoint.

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