6 servings

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

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4.4 56
So darn good. This was my first attempt, and I will say my boyfriend was skeptical and I was nervous. Thank goodness, it was easy and delicious! I used a large-holed flat cheese grater as my spaetle maker, and squished the dough through with a spatula. I also added freshly ground pepper, as we put beef stroganoff (Tyler's recipe) on top of it. I would love to make this again, and look forward to it! item not reviewed by moderator and published
First, the bad reviews...added butter to the dough, that was for the frying. I was trying the spaetzle to make a spinach, goat cheese tomato red onion side dish for my son. I will use Tyler's mustard mushroom sauce and add the above ingredients. I am trying to copy the Goat Cheese Spaetzle at Julius Mienl in Chicago...the spaetzle is spot on for this although I will reduce the amout of salt to 1/4 to 1/2 tsp. It makes very small servings though! item not reviewed by moderator and published
Good basic recipe, made pumpkin Spartz for the holiday. I pipe into simmering water to cook, the sauté it to give it more flavor. item not reviewed by moderator and published
I had never eaten or seen spaetzle but I wanted to try it. I followed the recipe for the dough but it was very sticky even after resting so I had to sprinkle some flour on it. My colander had some round holes and also some longer holes but because the dough was so sticky it was hard to push through. I didn't read that anyone else had this problem so maybe it was something I did. I did have trouble holding the colander over the hot water because of the steam. I got enough out of the recipe for myself to try it but it wasn't all that great. Please let me know if I was doing something wrong. item not reviewed by moderator and published
Good basic recipe. Though I had to add a little water because the dough was too thick. item not reviewed by moderator and published
Love. I make spaetzle at least once a month and always refer back to this basic, easy to follow recipe. Tip from my boyfriend's German grandmother: place the batter in a covered container in the fridge while you wait for the water to boil (or you can stick it in the freezer if things are moving along quickly. The cold environment helps to produce a firmer batter, without having to add extra flour (and risk dry-tasting dumplings. It also helps to prevent the dough from spreading too thin or becoming stringy once it hits the water. Just be sure to use the batter immediately after removing from the fridge. The simplicity of this recipe also allows for endless creativity -- I often add a dash of nutmeg, basil, or whatever herb I have readily available. I've also had it with a homemade bolognese meat sauce and it was OUT OF THIS WORLD delicious. item not reviewed by moderator and published
Love spatzel. either with gravy or just sauted in butter with salt & pepper. If you want a spatzel maker, Bed,Bath & Beyond has them. If not in store they will order for you. Makes perfect little dumplings. item not reviewed by moderator and published
My German in laws said the spaetzle was as good as anyone in their family makes. Spaetzles were soft and light - much softer than most recipes. I doubled it up and mom-in-law took it for lunch! Served it with Sauerbrauten, (German pot roast, and fried eggplant. Go to recipe for sure! item not reviewed by moderator and published
Best recipe for spaetzle ever for taste and ease in prep - particularly getting it into the boiling water! Two notes: I use 1/4 nutmeg and double the recipe for three to four. Yummy goodness! item not reviewed by moderator and published
Loved this recipe! I substituted the 1/2 teaspoon nutmeg for 1/2 teaspoon of garlic powder and it was delicious - I did this because I wanted to serve mine with a pasta sauce. Very easy to make - I used my box grater and just put the mixture on the inside and used the back my spoon to push it out the holes - perfect size and texture. item not reviewed by moderator and published
Try spraying PAM or some other spray shortening on your colander before you put the dough in. It will make all the difference in the world. And use an Oven Mit to hold it so that the steam doesn't burn your hand. item not reviewed by moderator and published
The same thing happened to me. We ended up bailing on the spaetzle and making noodles instead. So disappointed. item not reviewed by moderator and published
Great, very helpful. item not reviewed by moderator and published

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