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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
Servings: 4
Course: Main Course, Side Dish
Cuisine: German
Calories: 290
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. 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
  2. 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
  3. 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.