Spätzle
Easy Homemade Spätzle — Traditional German Noodles (Healthy & Comforting)
Spätzle has always felt like a warm hug from the inside out. I remember my grandmother pressing tiny dumplings into a pot of boiling water on snowy afternoons — the simple, doughy clouds that soaked up gravy and made every family meal feel like a celebration. If you want that same cozy, traditional comfort, this easy homemade Spätzle recipe will become one of your go-to weeknight or Sunday‑dinner dishes.
Serve Spätzle for a quick weeknight dinner with sautéed mushrooms and greens, as a hearty side with schnitzel or pot roast on Sunday, or dress it up into Käsespätzle for holidays and cozy gatherings. This recipe is traditional, simple, and adaptable to healthier swaps if you like.
🧂 Ingredients:
- 2 cups (260 g) all‑purpose flour (or 1 cup all‑purpose + 1 cup whole‑wheat pastry flour for a healthier version)
- 1 teaspoon (5 g) salt
- 1/4 teaspoon ground nutmeg (optional — classic touch)
- 4 large eggs (room temperature)
- 1/2 cup (120 ml) milk (or plant milk for vegan)
- 2 tablespoons (30 g) butter or olive oil (for sautéing)
- Freshly ground black pepper, to taste
- Optional toppings: caramelized onions, grated Emmental/Swiss cheese (for Käsespätzle), chopped chives or parsley
Yield: Serves 4 as a side (about 3–4 cups cooked Spätzle)
Active prep: ~20 minutes | Cook time: ~5–10 minutes
👩🍳 Directions:
- In a large bowl, whisk together flour, salt, and nutmeg.
- In another bowl, beat the eggs and milk until blended and slightly frothy.
- Gradually add the wet mixture to the dry, stirring with a wooden spoon until a thick, sticky batter forms (it should be looser than dough but thicker than pancake batter). If too thick, add a tablespoon of milk.
- Bring a large pot of salted water to a rolling boil. (Use about 4–5 quarts / 4–5 liters of water.)
- Choose your method:
- Spaetzle maker: Place over the pot and press batter through into boiling water.
- Colander method: Use a medium-holed colander and push batter through with a spatula.
- Cutting/scraping method: Spread batter thinly on a wet board and scrape small strips into the water with a knife.
- Cook Spätzle until they float to the surface, about 2–3 minutes. Let them cook an additional 30–60 seconds to be sure they’re cooked through.
- Use a slotted spoon to transfer cooked Spätzle to a colander or bowl and briefly rinse with hot water to stop them sticking (optional).
- In a large skillet, melt butter or heat olive oil over medium heat. Add Spätzle and sauté 3–5 minutes until edges are golden and slightly crisp — this step adds lovely texture and flavor. Season with pepper.
- Serve immediately with toppings: caramelized onions and grated cheese for Käsespätzle, or as a side to roast, gravy, roasted veggies, or sautéed mushrooms.
Cooking tips:
- If the batter sits, it will thicken slightly; loosen gently with milk.
- Don’t overcook — 2–3 minutes in boiling water is usually perfect.
- To crisp them, sauté in butter on medium-high until golden (2–4 minutes).
💡 Tips & Variations:
- Vegan Spätzle: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 min) or 6 tbsp aquafaba; use plant milk and sauté in olive oil or vegan butter. Texture will be slightly different but delicious.
- Gluten‑free: Use a blend of 1½ cups (180 g) brown rice flour + 1/2 cup (60 g) tapioca starch and add 1 tsp xanthan gum to help binding. Batter may need a bit more liquid. Buckwheat can add flavor but is stronger in taste.
- Higher‑protein / lower‑GI: Swap half the flour for chickpea flour (garbanzo) for more protein and fiber; expect a nuttier flavor.
- Low‑carb alternative: Make “Cauliflower Spätzle” — steam and rice a head of cauliflower, squeeze out moisture, mix with 1–2 eggs and 2–3 tbsp grated Parmesan (or nutritional yeast), season, and form tiny dumplings to pan‑fry until golden. Not traditional but a lower‑carb comfort choice.
- Käsespätzle (cheesy): Layer hot Spätzle with grated Emmental or Gruyère and caramelized onions in a baking dish, bake 8–10 minutes until cheese melts.
- Make‑ahead & storage: Refrigerate cooked Spätzle in an airtight container for 3–4 days. To reheat, sauté in a skillet with a little butter or olive oil until hot and crisp. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; reheat from frozen in a skillet.
🩺 Health & Lifestyle Tie-in (optional):
Spätzle made with whole‑grain or chickpea flour adds fiber and protein, and using olive oil or modest butter keeps fats heart‑healthy. Small, mindful swaps can improve nutritional value without losing comfort — and eating nourishing meals now can help reduce long‑term health costs and stress. If you’re managing dietary needs, these simple tweaks keep the joy of traditional cooking without sacrificing wellness.
❤️ Conclusion:
There’s something so grounding about making Spätzle from scratch — it’s a humble, hands‑on recipe that connects you to family meals and slow Sunday afternoons. Try this easy, traditional Spätzle and make it your own with the tips above. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle
Homemade Spätzle
Ingredients
Method
- In a large bowl, whisk together flour, salt, and nutmeg.
- In another bowl, beat the eggs and milk until blended and slightly frothy.
- Gradually add the wet mixture to the dry, stirring with a wooden spoon until a thick, sticky batter forms.
- If the batter is too thick, add a tablespoon of milk.
- Bring a large pot of salted water to a rolling boil.
- Choose your method: For a spaetzle maker, place over the pot and press batter through into boiling water.
- For the colander method, use a medium-holed colander and push batter through with a spatula.
- For the cutting/scraping method, spread batter thinly on a wet board and scrape small strips into the water with a knife.
- Cook Spätzle until they float to the surface, about 2–3 minutes. Let them cook an additional 30–60 seconds to ensure they're cooked through.
- Use a slotted spoon to transfer cooked Spätzle to a colander or bowl and briefly rinse with hot water to stop them sticking (optional).
- In a large skillet, melt butter or heat olive oil over medium heat. Add Spätzle and sauté 3–5 minutes until edges are golden and slightly crisp.
- Season with pepper and serve immediately with toppings as desired.
