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Cooked German Spätzle (egg noodles) in a white bowl.


A delicious, simple, hearty egg noodle recipe that's one of Germany's most beloved side dishes.
Course Side Dish
Cuisine German
Keyword pasta
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 263kcal
Author Maike



Spaetzle Batter

  • cups flour all purpose flour
  • 4 large eggs
  • cup water
  • ¼ teaspoon nutmeg ground
  • 3 tablespoons butter unsalted
  • ¼ cup parsley optional, fresh parsley, minced


Making the Batter

  • In a large bowl combine flour, eggs, and ground nutmeg. Beat with a hand mixer and slowly pour water into the batter. Continue to beat until the batter has a thick and sticky consistency.
  • Cover the bowl with a towel and rest in the fridge for 15 minutes.  


  • Fill a large pot with water and bring to a boil. Add a tablespoon of salt.
  • Place the spaetzle maker on top of the pot. Wet the scraper.
  • Pour a little bit of the batter on top of the spaetzle maker. Use the scraper to push the batter through the holes of the spaetzle maker into the simmering water.
  • Cook until the spaetzle rise to the top. About 2-3 minutes.
    Use a slotted spoon and transfer the cooked spaetzle into an empty bowl. Repeat until you've used up the batter.


  • Melt butter in a large frying pan. Toss the cooked spaetzle in the melted butter and fry for about a minute. Sprinkle with fresh parsley.



Calories: 263kcal | Carbohydrates: 42g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 33mg | Iron: 3mg