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Spätzle are traditional German egg noodles and one of the most beloved side dishes in southern Germany. Furthermore, this spätzle recipe follows the classic homemade method — simple ingredients, honest technique, and the authentic texture that you will not find in a packet. In fact, Spätzle have been made in Swabian home kitchens for centuries. Additionally, my training as a chef in the Black Forest means I have made hundreds of portions of Spätzle — and this is the version that always works. In short, water instead of milk keeps the texture light and authentic, just as traditional German families have always made them.

WHAT YOU’LL NEED

Making traditional Spätzle is much easier with the right tools. I use a Spätzle maker for quick and even results — it is the most common tool in German home kitchens. Additionally, a Spätzle board with scraper gives a more rustic, hand-shaped result. For beginners, a wide Spätzle press is the easiest option.

Name: Traditional German Spätzle Recipe

Prep: 15 min Rest: 10 min Cook: 5 min Total: 30 min
Print Recipe
Servings: 5 People
Course: Side Dish
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour 500 g
  • 5 large eggs
  • 1 cup water 250 ml
  • 1 tsp salt

Method
 

  1. Prepare the dough. Combine flour, eggs, water and salt in a large bowl. Beat with a stand mixer or wooden spoon until air bubbles form. This is essential for the authentic Spätzle texture.
  2. Rest the dough. Cover and let the dough rest for 10 minutes.
  3. Prepare the water. Bring a large pot of salted water to a boil. Prepare a bowl of cold water and set aside.
  4. Shape the Spätzle. Press the dough through a Spätzle maker, Spätzle board, or potato press directly into the boiling water.
  5. Cook. The Spätzle cook very quickly — as soon as they float to the surface remove them with a slotted spoon and place into the cold water.
  6. Finish. Drain well. Sauté in a pan with a little butter before serving.

Notes

Beat the dough until air bubbles appear — this is the key to light and fluffy Spätzle. Organic eggs give the Spätzle a beautiful golden yellow color. Spätzle cook in just 1-2 minutes — do not overcook. A brief fry in butter adds extra flavor and a light golden crust.

What to serve with Spätzle

This spätzle recipe is the perfect side dish for many classic German meals. Furthermore, Spätzle pair beautifully with rich gravies and roasted meats. Try them with my Traditional Baden Sauerbraten — the combination is absolutely classic. Additionally, they are the base for the famous German dish Käsespätzle — simply toss them with melted cheese and crispy fried onions.

Popular dishes to serve with Spätzle:

  • Schnitzel
  • German pork roast
  • Sauerbraten
  • Mushroom gravy
  • Beef goulash

How to store Spätzle

Store leftover Spätzle in an airtight container in the refrigerator for up to 3 days. Furthermore, to reheat simply sauté them in a pan with butter until warm and slightly crispy. Additionally, you can freeze them for up to 2 months — just reheat directly from frozen in a buttered pan.