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    Home / Dinner / Spätzle

    Spätzle

    Cloud-soft little egg noodles pressed straight into boiling water — the Swabian staple that soaks up gravy like nothing else.

    ⏱ 20 minPrep time
    🔥 10 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Spätzle recipe photo

    Little golden ribbons of fresh egg noodle, tender and slightly chewy — Spätzle are the Swabian staple that makes everything better. The simple batter of flour, eggs and salt is pushed through a press or scraper directly into simmering water.

    Served as a side to roasts and stews, tossed in butter with chives, or dressed with cheese, they’re endlessly versatile. Homemade Spätzle are a different food from anything in a bag.

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    Step by stepInstructions

    1. Whisk the flour, salt and nutmeg in a bowl.
    2. Beat in the eggs and water until the batter is thick, stretchy and slowly dripping.
    3. Bring a large pot of salted water to a boil.
    4. Press the batter through a spaetzle maker or a colander with large holes directly into the water.
    5. Cook 2–3 minutes until the noodles float; scoop out with a slotted spoon.
    6. Toss with butter, chives and pepper and serve hot.

    💡 Chef tips & storage

    The batter should be thick enough to stretch slowly from a spoon — too thin makes mushy noodles. Rinse cooked Spätzle briefly in cold water if you're not serving them right away.

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    Recipe details

    Prep20 min
    Cook10 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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