Oktoberfest is right around the corner, which means it’s the perfect time to make a batch of Spaetzle! These little German egg noodles are one of the easiest recipes I’ve ever made from scratch. No rolling, no specialist equipment, just a quick batter and boiling water. Even better, you only need three staple ingredients (plus butter and parsley for an easy butter sauce), so it’s super budget-friendly too. Making homemade spaetzle is easier than it looks, and honestly, kind of fun. Pressing the batter through a grater and watching the little noodles dance in the boiling water is such a delight!
Spaetzle (or Spätzle), which is believed to come from a Swabian German word meaning “little sparrows,” are chewy egg noodles that cook up like a cross between pasta and dumplings. I first tasted them at Nashville’s Oktoberfest celebrations, and I was hooked!
My version of this traditional dish is made with flour, eggs, and milk, but instead of a special spaetzle maker, I use a large-holed grater to get the noodles into the pot. I like to toss them in a simple butter-parsley sauce, but they’re so versatile that they work anywhere you’d usually serve a starchy side like rice, potatoes, or pasta. Enjoy it plain, alongside sausages, schnitzel, or sauerbraten (a traditional German roast), or dress it up with cheese or gravy!
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Gather all of your ingredients.
Make the batter: Add 3 large eggs, ½ cup whole milk, and ½ tsp salt to a large bowl and mix until smooth.
Now, slowly add 2 cups of all-purpose flour until you have a thick, sticky batter. It should be thicker than pancake batter but not doughy (see my next photo for a visual reference!) If it’s too thick, add 1-2 Tbsp more milk to loosen it up.
Rest your dough for 10-15 minutes to relax the gluten in the dough, which will help create tender noodles. Meanwhile, bring a large pot of salted water to a boil (I usually season my water with 1 tsp salt).
Boil the batter: Working in batches, place a portion of the batter on the back of a large-holed grater or in a colander set over the pot. Use a spoon or spatula to press the batter through the holes so little “noodles” drop into the boiling water. You can also use a potato ricer or, of course, a spaetzle maker if you’ve got one!
The noodles will rise to the top in about 2 minutes. Once they float up, remove them from the pot of boiling water and place them in an ice bath to stop the cooking process. Repeat this process until you’ve used up all the batter.
Drain the water: Once you’ve cooked and cooled all the batter, drain it thoroughly.
Make a butter sauce: Melt 3 Tbsp butter in a large skillet over medium heat. Once melted, add the noodles and toss until lightly coated and warmed through. Season with salt and pepper to taste, sprinkle with 1 Tbsp fresh chopped parsley, and serve hot. Enjoy!
These spaetzle noodles (or dumplings, however you think of them) can easily slot into your regular meal plan since they make a great alternative to rice, pasta, or even potatoes. Or, you can go all out and bring a bit of Oktoberfest to your own kitchen with some classic pairings! Here are some of my favorite ways to enjoy this dish:
Once your German spaetzle has cooled, you can store it in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it for longer storage, spread the cooked noodles out on a baking sheet and freeze until solid, then transfer it to a freezer bag. It’ll keep well in the freezer for up to 2 months. When you’re ready to reheat, you can sauté the leftovers straight from frozen in a bit of butter or briefly drop it into boiling water for a minute or so until heated.
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