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A bowl of cheesy Spätzle pasta topped with herbs and black pepper

Spätzle - Germany’s Comfort Pasta

Spätzle (pronounced SHPAYT-sleh) is a beloved traditional German egg noodle known for its soft, chewy texture and comforting flavor. This dish is Germany’s take on pasta, making it a staple comfort food in Southern Germany, Austria, and Switzerland.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine German
Servings 4
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Whisk or hand mixer
  • Spätzle maker or colander with large holes alternatively, use a slotted spoon or potato ricer
  • Large pot for boiling
  • Slotted spoon or skimmer
  • Frying pan optional for sautéing with butter or cheese

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 3 large eggs
  • ½ cup whole milk or water 120ml
  • 1 tsp salt
  • 1 tbsp butter  optional, for finishing
  • Freshly ground black pepper or nutmeg optional, for seasoning

Instructions
 

  • Make the Batter:
    In a large mixing bowl, whisk together flour and salt. Beat in the eggs, then gradually add milk while whisking, until you get a thick, sticky batter. The texture should be elastic and thicker than pancake batter.
    Let It Rest (Optional):
    Let the batter sit for 5–10 minutes to allow the gluten to relax. This helps with texture.
    Bowl with flour, eggs, and milk being combined to make Spätzle dough
  • Boil Water:
    Bring a large pot of salted water to a gentle boil.
    Form the Spätzle:
    Push the batter through a Spätzle maker or colander into the boiling water. If using a colander, place it over the pot and press the dough through with a spatula.
    Close-up of raw Spätzle dough shaped into noodles on a floured surface
  • Cook:
    Once the Spätzle float to the surface (after about 2–3 minutes), they’re done. Use a slotted spoon to remove them.
    Finish:
    Toss the cooked Spätzle in a little butter in a pan for flavor. Optionally, sprinkle with salt, pepper, or grated cheese.
    Plate of Spätzle pasta garnished with sunny-side-up eggs, tomatoes, herbs, and sprinkled cheese

Video

Notes

Cooking Tips

  • No Spätzle maker? Use a potato ricer or push through a large-holed grater or slotted spoon.
  • Flavor Boost: Add a pinch of nutmeg or chopped herbs like parsley or chives to the batter.
  • Make it Cheesy: For Käsespätzle, layer freshly cooked Spätzle with grated Emmental or Gruyère and sautéed onions, then bake until bubbly.
  • Freezable: Cooked and cooled Spätzle can be frozen for up to 2 months.
Keyword German Cuisine, Traditional Recipe