Spätzle
Tender, buttery egg noodles with a delightfully chewy bite, made by scraping a simple batter through a spätzle press or colander into simmering water. A classic Swabian comfort food that pairs beautifully with hearty goulash, schnitzel, or simply tossed with caramelized onions.
For 4 servings
- prep
Bring a large pot of salted water to a boil.
Fill a large pot with water and add 1 teaspoon salt. Bring to a rolling boil over high heat.
- mix · ~5 min
Make the spätzle batter.
1.In a large bowl, combine 2 cups flour, 1 pinch salt, and a pinch of nutmeg.2.Add 4 eggs and 1/4 cup cold water.3.Beat vigorously with a wooden spoon until the batter is smooth, glossy, and elastic (about 2-3 minutes). It should be thick enough to slowly drop from the spoon but not stiff.TIPThe batter is key — beat until bubbles appear. It should be thicker than pancake batter. - boil · ~2 min
Press the batter through the spätzle maker.
1.Place the spätzle press or colander over the boiling pot.2.Spoon a portion of batter into the press and slide it back and forth, letting thin strands drop into the water.3.Cook until the spätzle float to the surface, about 1-2 minutes.TIPIf using a colander, use a spatula to push the batter through the holes. Work in batches for even cooking. - prep
Remove the cooked spätzle.
Scoop the floating spätzle out with a slotted spoon and transfer to a colander to drain. Repeat with remaining batter.
TIPDo not overcrowd the pot — cook in 3-4 batches for best results. - saute · ~4 min
Sauté the spätzle in butter.
Melt 3 tablespoons butter in a large skillet over medium heat. Add the drained spätzle and toss gently for 3-4 minutes until heated through and lightly golden in spots. Season with black pepper.
TIPFor extra flavor, let the spätzle sit undisturbed for 1 minute before tossing to get crispy edges. - garnish
Garnish with fresh parsley and serve hot.
Transfer to a serving bowl, sprinkle with chopped fresh parsley, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Beat the batter vigorously until bubbles appear — this develops gluten for the signature chewy texture.
- 2Rest the batter for 5-10 minutes if time allows; it relaxes the gluten and makes pressing easier.
- 3Use a spätzle press or a colander with large holes; push the batter through in batches to avoid clumping.
- 4Cook only until spätzle float to the surface, about 1-2 minutes; overcooking makes them mushy.
- 5Sauté the drained spätzle in butter without stirring constantly to get crispy, golden edges.
- 6Freshly grated nutmeg is non-negotiable — pre-ground lacks the aromatic punch this dish needs.
- 7Make ahead: cook and drain spätzle, then toss with a little oil, refrigerate, and reheat in butter.
Adapt it for your goals.
Käsespätzle (Cheese Spätzle)
Layer the cooked spätzle in a baking dish with shredded Emmental or Gruyère and caramelized onions, then bake until bubbly. This turns the noodles into a rich, gooey main dish — a Swabian mac and cheese.
Spinach SpätzleSpinach Spätzle
Blanch and finely chop 1 cup of spinach, then squeeze dry and add it to the batter along with the eggs. It adds color, a mild earthy flavor, and extra nutrients.
Herb SpätzleHerb Spätzle
Stir 2 tablespoons of finely chopped fresh chives, parsley, or chervil into the batter before pressing. This gives the noodles a fresh, garden-like flavor that pairs well with light cream sauces.
Gluten Free SpätzleGluten-Free Spätzle
Substitute equal parts gluten-free all-purpose flour blend (with xanthan gum) for the wheat flour. The batter will be slightly less elastic, so let it rest 15 minutes before pressing to hydrate the flours.
Why this is on our healthy list.
Good Source of Protein
Four large eggs in the batter provide high-quality protein, which supports muscle repair and satiety.
Low in Added Sugar
This savory noodle dish contains no added sugar, making it a balanced option for those monitoring sugar intake.
Customizable with Vegetables
The plain batter can easily incorporate puréed spinach, beets, or herbs, adding vitamins A and C and fiber without compromising texture.
Frequently asked questions
Add cold water one tablespoon at a time and beat until the batter slowly drops off the spoon. It should be thicker than pancake batter but still flow through holes.
